• Donna Webb, RD, LD, CDE

Chilled Cucumber and Avocado Soup

Soup Ingredients

• 2 large cucumbers, peeled and cut into rough slices

• 1 large Haas avocado, halved, pitted, and scooped out (remove the pit)

• 2 scallions, chopped (green and white parts)

• 2 Tbsps fresh lime juice

• 1/4- to 1/2-tsp sea salt (or to taste)

• 1/4 tsp black pepper (or to taste)

Mango Salsa

• 1 c Ataulfo mango, cut into 1/2-inch cubes

• 1/2 c tomato, 1/2-inch dice

• 1/2 c shucked corn kernels (raw)

• 1/2 c cilantro, loosely packed and finely chopped

• 1 Tbsp olive oil

• 1 Tbsp lime juice

• Sea salt and black pepper, to taste


Blend all soup ingredients together in a blender until smooth, adding enough water (about a scant half cup) to achieve a perfectly creamy texture.

Toss Mango Salsa ingredients together in a small bowl.

Transfer soup to four serving bowls. Top each serving with a half cup of mango salsa. Serve.


2460 E. Madrid St.

Springfield, MO 65804

(417) 814–4040


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