Cold Cucumber and Avocado Soup with Shrimp

(Above: Watch this quick video showing how to make this summer treat.)

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Cold soup on a hot summer day is refreshing. My go-to cold soup is a farm-fresh gazpacho made with locally-grown tomatoes but when tomatoes are not fully in season, I have to make something else. And this recipe (also called Green Goddess Soup) fits the bill.


Prepare the ingredients before tossing them in a food processor.


It’s pretty easy to make using fresh cucumbers and herbs. The sour cream keeps it cool and creamy and the red pepper flakes give it just a dash of spice. Instead of shrimp you could also use jumbo lump crabmeat.

Here’s the recipe:

Cold Cucumber and Avocado Soup with Shrimp

July 16, 2019
: 4
: 15 min
: 2 hr 15 min
: Easy

After you make the soup, let it chill for at least 2 hours in the refrigerator.


  • Cucumber, 1 medium, chopped. Preferably a seedless or European cucumber.
  • Avocado, 1, peeled, pitted and quartered.
  • Scallions, 6. Include about 1-inch of green stem, roughly chopped.
  • Parsley, 1/4 cup, chopped.
  • Tarragon leaves, chopped, about one tablespoon.
  • Chives, chopped fine, about one tablespoon.
  • Chicken Stock, unsalted, 1 cup.
  • Sour cream, 1 cup.
  • Fresh lemon juice, 3 tablespoons.
  • Salt, 1 teaspoon.
  • Red pepper flakes, just a pinch.
  • Shrimp, boiled or steamed, about 1 pound.
  • Step 1 Place cucumber, avocado, scallions, parsley, tarragon leaves, and chives in a food processor. Process for about 10 seconds.
  • Step 2 Add chicken stock, sour cream, lemon juice, salt, and red pepper flakes. Process for another 10 seconds until smooth and well blended.
  • Step 3 Pour soup into large bowl and refrigerate for at least 2 hours. This can be made the day before serving too.
  • Step 4 When ready to serve, ladle it into soup bowls and garnish with shrimp.


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