Chef Folse's Chilled Avocado and Cucumber Soup with Cantaloupe

Prep Time: 30 Minutes

Yields: 4 Servings


This soup is an excellent alternative on a hot summer day. You can use many different kinds of fruits and vegetables to create a fun, easy and refreshing dish surely to impress!


2 avocados, halved, pitted and peeled

1 large cucumber, peeled, halved and seeded

1 ripe cantaloupe, halved, seeded and divided

1 small onion, peeled and chopped

1 cup vegetable broth or stock

1 (6-ounce) container plain fat-free yogurt

2 tbsps lemon juice

1 tsp grated lemon zest

salt and black pepper to taste

granulated garlic to taste

¼ cup basil leaves for garnish

2 tbsps toasted pine nuts for garnish


Using a melon baller, scoop melon into small balls. Transfer to a bowl, cover and keep cold. In bowl of a food processor, add avocados, cucumber, onion, stock, yogurt, lemon juice and half of the melon balls then pulse until smooth. Add lemon zest then season to taste using salt, pepper and granulated garlic. Pulse until ingredients are well blended. Cover and refrigerate at least 1 hour. To serve, pour an equal portion of cold soup into each wine glass or bowl and garnish with remaining melon balls, basil leaves and toasted pine nuts.