Lean Avocado Cold Soup
10 min prep0 min cookEasy

Lean Avocado Cold Soup

A velvety, vibrant green chilled soup with a crescent seed garnish — 15g protein at only 145 calories

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A silky, ice-cold soup of blended cucumber and non-fat Greek yogurt with just enough fresh avocado to deliver that vibrant green color and rich, buttery flavor. Brightened with garlic, fresh lime juice, and dill, then poured into a wide bowl and finished with a crescent moon of mixed seeds. No cooking required — just a blender and a brief chill. 145 calories, 15g of protein, and only 6g of fat.

📊Nutrition

Per serving

0kcalCalories
0gProtein
0gFats
0gCarbs

🧾Ingredients

0/8

High-Volume Hydration Base

  • 150gFresh cucumber, peeled and roughly choppedBasically pure water and fiber — massive volume for essentially zero calories

Velvety "Cream" Hack

  • 100gPlain non-fat (0%) Greek yogurt or fat-free cottage cheesePerfectly mimics heavy cream when blended — 10g+ of pure protein with zero fat

Color & Flavor

  • 30gFresh avocadoAbout 1/4 of a medium avocado — just enough for vibrant green color and buttery flavor
  • 1Garlic clove
  • a generous squeezeFresh lime or lemon juice
  • to tasteSea salt and freshly ground black pepper
  • a small handfulFresh dill or cilantroOptional — adds extra green color and herbaceous flavor

Controlled Crunch

  • 1 tspMixed seeds (sesame, flax, sunflower)Arranged in a tight crescent shape on the surface — beautiful garnish without the fat payload

👨‍🍳Method

1

The Velvety Blend

2 min

In a high-speed blender, combine your chopped cucumber, non-fat Greek yogurt, 30g of avocado, garlic clove, lime juice, and herbs.

2

Season and Emulsify

1 min

Add a generous pinch of sea salt and black pepper. Blend on high for 60 seconds until the soup is completely smooth, vibrant green, and beautifully aerated. If too thick, add a tablespoon of ice-cold water until it reaches your desired consistency.

💡The longer you blend, the more aerated and velvety the texture becomes.
3

Chill

20 min

For the best flavor, place the blender pitcher in the fridge for about 20-30 minutes so the soup gets perfectly ice-cold and the garlic and citrus flavors meld.

💡In a rush? Add 2-3 ice cubes to the blender instead of chilling.
4

Plate the Masterpiece

1 min

Pour the cold, velvety soup into a wide, shallow bowl.

5

The Crescent Garnish

1 min

Take your single teaspoon of mixed seeds and carefully sprinkle them in a tight crescent moon shape along one side of the soup's surface. Add a sprig of fresh dill in the center of the crescent. Serve immediately for a massive, refreshing, protein-packed bowl!

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