Avocado, Cucumber and Fennel Soup on a table in a Studio
Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
The Washington PostDemocracy Dies in Darkness

Avocado, Cucumber and Fennel Soup

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.

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


measuring cup
Servings: 2-4 (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


  1. Step 1

    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.

  2. Step 2

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

  3. Step 3

    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.

Nutritional Facts

Per serving (based on 4)

  • Calories


  • Carbohydrates

    16 g

  • Fat

    15 g

  • Fiber

    7 g

  • Protein

    8 g

  • Saturated Fat

    3 g

  • Sodium

    160 mg

  • Sugar

    5 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

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

Tested by Joe Yonan