Chilled Avocado Cucumber Soup with Smoky Pepitas

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Rated 5.0 based on 1 customer reviews
Chilled Avocado Cucumber Soup with Smoky Pepitas
Chilled Avocado Cucumber Soup with Smoky Pepitas
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  • Pepitas:
  • 1⁄2 cup pumpkin seeds
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 1⁄2 teaspoon turmeric
  • 1⁄4 teaspoon salt
  • Soup:
  • 2 avocados
  • 1 1⁄4 cups water
  • 1 large cucumber, peeled
  • 1⁄4 cup plain whole-milk yogurt
  • 1⁄4 cup fresh basil
  • 2 tablespoon lime juice
  • 2 cloves garlic
  • 1⁄2 teaspoon salt
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste


  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix pumpkin seeds with olive oil, smoked paprika, turmeric, and salt to coat; spread onto lined baking sheet
  3. Toast in preheated oven until lightly browned, about 8 minutes.
  4. Blend avocado, water, cucumber, yogurt, basil, lime juice, garlic, salt, and cayenne pepper in a blender until smooth; season soup with salt and black pepper. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
Mealthy tip:

Don’t skip the smoky pepitas; they add the perfect amount of spice, crunch, and extra protein.


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What others are saying

Image of Jen the Mighty
September 12, 2017 at 1:01am

Jen the Mighty says:

Smoky pepitas are the perfect complement to this chilled, creamy soup. The avocado lends a richness, but then the cucumber balances it our with a refreshing taste. Fantastic.