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Cucumber Avocado Soup with Moroccan Chickpeas

The Recipe ReDux: Cucumber Avocado Soup with Moroccan Chickpeas

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 4 servings 1x


Cool, creamy cucumber avocado soup topped with spicy chickpeas is the perfect no-cook meal for summer heat.



For the soup:

  • 2 medium cucumbers, peeled, seeded and coarsely chopped
  • 1 avocado, pitted and scooped out
  • 2 scallions, green and white parts chopped
  • 1 cup buttermilk
  • 1/4 cup mint leaves
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup plain Greek yogurt
  • 1/4 cup mascarpone cheese

For the chickpeas:

  • 1 (15 ounce) can garbanzo beans or chickpeas, drained and well rinsed
  • 1/4 cup diced red onion
  • 2 tablespoons mint leaves, finely chopped
  • 1/2 teaspoon smoked paprika


  • Mint leaves
  • Extra virgin olive oil


  1. Add cucumbers, avocado, scallions, buttermilk, 1/4 cup mint leaves, lime juice, salt and pepper into blender.
  2. In a small bowl, whip together yogurt and mascarpone cheese. Spoon half of mixture into blender, saving the other half for garnishing finished soup.
  3. Blend all ingredients until pureed.
  4. In another bowl, mix together chickpeas, red onion, 2 tablespoons mint and smoked paprika.
  5. To serve, ladle 1 cup of soup into 4 bowls. Top each bowl with 1 tablespoon of yogurt/mascarpone mix, 6 tablespoons of chickpeas, a mint leaf and a drizzle of olive oil.