Go Green with Chilled Avocado, Cucumber and Melon Soup

Chilled Avocado, Cucumber and Melon Soup

Tomorrow is St. Patrick’s Day!  If you forgot to celebrate this weekend wearing green during the parade in town, then you might want to try this light and healthy chilled green soup to celebrate the holiday tomorrow. 

Please keep an open mind when looking at the ingredients.  I realize it may not be appealing to some because it’s green!  However, I shared this recipe in a recent class and they all loved it, and went back for seconds.

I’ll confess, I didn’t actually make this for St. Patrick’s Day, I made it to celebrate the warm spring-like weather we’ve suddenly been blessed with.  Just last week we were in the single digit’s and today we’re suppose to hit 80F degrees.  I’m so ready for the warmth of the sun!

This soup hits the spot, not to mention it’s light, healthy and full of flavor.  Whip up a batch in no time at all and pour into a large canning jar with a lid to refrigerate.  Pour or spoon out what you want and place the rest back in the refrigerator for your next meal or snack.  There’s no guilt in eating this soup, and the avocado makes it thick and creamy.  It truly is delicious! This soup is perfect during the spring and summer, for brunch, lunch, dinner or a light snack.

I hope you’ll try this Chilled Avocado, Cucumber and Melon Soup today……………………………………..

Chilled Avocado, Cucumber and Melon Soup

My Chilled Avocado, Cucumber and Melon Soup is a nice surprise.  It's so refreshing and uplifting you'll want to eat the entire batch! 


  • 1 English cucumber
  • 1 honeydew melon, halved, seeded and peeled (I used only 1/2 the melon)
  • 1 avocado
  • ¼ cup packed mint leaves, roughly chopped
  • 1 clove garlic, crushed
  • Finely grated zest and juice of 1 lime
  • ½-1 teaspoon wasabi paste
  • Sea salt
  • Fresh ground pepper
For Garnish:
  • Diced melon
  • Diced cucmber
  • Greek Yogurt, dollop


  1. Scrape out the seeds of the cucumber and the melon. Finely dice ¼ cup of cucumber and melon and set aside for garnish.
  2. Roughly chop the remaining cucumber and melong and place in a blender with all the remaining ingredients. Season with salt and pepper, then blend until smooth and thick.  Refrigerate until well chilled.
  3. To Serve: Pour the soup into glasses or bowls and top with a dollop of yogurt, and garnish with dices of cucumber and melon.

Hungry for more? Savor these!

Corn & Yellow Pepper Soup

Corn & Yellow Pepper Soup

Yellow Gazpacho

Yellow Gazpacho garnished with avocado, tomatoes, and chopped red onions

Gazpacho Sorbet

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  1. Anything with avocado has got to be DELICIOUS!

  2. I’m sure with those ingredients, this soup has the best flavor. The color screams healthy too. Winner recipe.

  3. Hi Vicki, I really love this soup, the color and the ingredients are perfect.

  4. This looks great! With the warm weather the past few days, we’re craving lighter food, and this would be perfect. Great color! Thanks for this.

  5. What a great idea for a soup and so pretty too! Love that little touch of Wasabi paste. 🙂 Happy St. Patrick’s Day Vicki!

  6. Wow Vicki…what an interesting soup…I love the color and all the flavors in it…like the idea of wasabi…
    Have a great week 🙂

  7. This is such a fresh soup. I can imagine the sweetness from the melon, absolute delicious combination.

  8. Happy Spring! This is a lovely green soup- perfect for luncheon! 🙂

  9. Slurp Yum! The soup sounds lovely and those flavors so refreshing.

  10. You’re right – this recipe would have been perfect for St. Patrick’s Day! Sorry I didn’t find it in time. Still, it would be ideal for just about any spring day.

  11. Yes it would and even perfect for Easter! I hope you’ll try it.

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