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Green Goddess Soup

Colourful and cool summer soup. 

Servings 4
Author Megan


  • 1 1/2 cups buttermilk
  • 1 large or 1 1/2 small cucumbers, peeled I use long English cucumbers
  • 1 1/2 cups packed greens I use a combination of spinach, kale and arugula
  • 1 tbsp fresh mint, chopped
  • 1 tbsp fresh basil, chopped
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 3/4 tsp sea salt
  • 1 green onion (green part), chopped
  • 1 ripe avocado
  • 1/2 cup ice cubes
  • salt and pepper, to taste


  1. Cut the cucumbers into small chunks. Wash and spin dry the greens. 

  2. Pour the buttermilk into your blender. Add the cucumber, greens, mint, basil, green onion, vinegar, sugar and salt. 

  3. Cut the avocado in half, remove the pit and scoop the flesh into the blender. 

  4. Put the blender lid on and blend until you reach a smooth consistency. 

  5. Add the ice cubes and blend one more time. Season to taste with salt and pepper. 

  6. Chill for at least 4 hours to let the flavours develop.