food & Wine


Chilled cucumber and avocado soup

Chilled cucumber and avocado soup

As we get closer to spring, this delicious chilled soup is perfect to cool down on warm days, and healthy to boot!


  • 1 cucumber, peeled and sliced (reserve 6 slices for decoration)
  • 2 avocados, peeled and de-stoned
  • 2 jalapeno peppers, halved and deseeded
  • 4 spring onions, roughly chopped
  • 20ml extra virgin olive oil
  • 100g natural yoghurt
  • 40g crème fraiche
  • 200ml chicken or vegetable broth
  • 5-10g fresh dill
  • 1 lemon, juice only
  • Sea salt and freshly ground black pepper

To serve:

  • Extra virgin olive oil
  • 6 cucumber slices
  • Dill sprigs
  • 1 tomato, deseeded and diced
  • Hot sauce, such as cholula


  1. Put all the ingredients for the coup into a food processor or blender and blitz for about 5 minutes until silky smooth.
  2. Scrape any soup from the sides down and blitz for another minute or two.
  3. Taste, and add a pinch of salt and some pepper, if you think it needs it.
  4. To serve, divide between two bowls and top with a good drizzle of olive oil, the cucumber slices, dill sprigs, tomatoes and a few dashes of hot sauce.

This is an edited extract from The Pioppi Diet  by Dr Aseem Halhotra & Donal O'Neill, Penguin Books, RRP $24.99.

Republished with permission of