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Cold Soup with Avocado and Le Cabouron

  • at least 1 hour

4 to 6 portions


  • 1 English cucumber
  • 60 ml (¼ cup) red radish, thinly diced
  • 4 green onions, coarsely chopped
  • 30 ml (2 tbsp.) fresh dill, coarsely chopped
  • 2 ripe avocados, pitted and coarsely chopped
  • 60 ml (¼ cup) lime juice
  • 375 ml (1½ cups) milk
  • Salt and freshly ground pepper
  • 100 g (3½ oz.) Le Cabouron cheese, diced
  • Fresh dill to garnish


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  • Dice some of the cucumber very finely to obtain 60 ml (¼ cup), and set aside with the diced radish.
  • Using a blender, blend the rest of the chopped cucumber with the green onions and dill. Add the avocados and lime juice. Pulse the blender to obtain a smooth and uniform mixture. Add milk. Then, season generously with salt and pepper. Refrigerate at least 1 hour.
  • Serve the soup cold in chilled bowls. Garnish with the cheese, cucumber and radish dices. Top with fresh dill and serve immediately.



  • The avocado soup will keep in the refrigerator for 1 to 2 days.

You can use these cheeses for this recipe


Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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