Avocado, Cucumber and Fennel Soup 2.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Jul 14, 2019

This is a lightning-quick recipe for a simply light, refreshing soup, just the thing on a hot summer day -- but welcome any time of the year. It serves four as an appetizer or two as a meal, along with some bread, if you'd like.

2 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-4 servings; makes about 4 cups

  • Flesh from 1 ripe avocado
  • 1 large cucumber, chopped (unpeeled)
  • 1/2 large fennel bulb (tough outer layer removed), cored and chopped
  • 2 tablespoons Greek-style yogurt (may substitute coconut yogurt)
  • 1/4 cup fresh lemon juice, or more as needed (from 1 large lemon)
  • 1/4 cup ice cubes
  • 1/2 cup cold water, or more as needed
  • 1/2 teaspoon kosher or sea salt, or more as needed
  • 1/4 teaspoon freshly ground black pepper
  • Few fresh dill fronds
  • Few sprigs of fresh basil
  • 1/2 jalapeño pepper, stemmed, seeded and chopped
  • 1/4 cup hulled, unsalted pumpkin seeds, toasted (pepitas; see NOTE)
  • Extra-virgin olive oil or avocado oil, for drizzling


Combine the avocado, cucumber, fennel, yogurt, lemon juice, ice, water, salt and pepper in a high-powered blender (such as a Vitamix); blend on high to form a completely smooth soup. If the soup seems too thick, add a little more water until it's your preferred consistency. Taste, and add more lemon juice and/or salt, as needed.

To serve, pour into bowls and top with dill, basil, jalapeño and the toasted pumpkin seeds, then drizzle with the oil.

NOTE: Toast the pumpkin seeds in a dry skillet over medium heat for about 6 minutes, or until fragrant, popping slightly and lightly browned, shaking the pan to prevent scorching. Cool completely before using.

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Recipe Source

Adapted from "A Modern Way to Cook," by Anna Jones (Ten Speed Press, 2016).

Tested by Joe Yonan.

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