Thanks to Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute, for providing us with this great kidney-friendly recipe* to kick off summer!

Chilled Cucumber Low Potassium Soup

Recipe developed by Clarissa Paimanta, RD and tested by Lydia Safadi, MA, RD, LDN.

Makes 3 servings

  • 1 large cucumber, about 2 cups, deseeded and chopped
  • ½ avocado chopped
  • 1 spring onion, both green and white parts, roughly chopped
  • ½ cup plain coconut milk yogurt
  • 2 tablespoon olive oil
  • 2 tablespoon low sodium homemade pesto
  • 4-5 fresh mint leaves
  • ½ clove garlic
  • ¼ – ½ jalapeno, seeds removed then minced, to taste
  • ½ lemon juiced
  • 1 dash of salt to taste
  • 1 dash of black pepper to taste


  1. In a powerful blender, add all ingredients. Blend until smooth, adding water as needed to achieve desired consistency. Adjust seasoning to taste.
  2. Place in the fridge to chill for at least 4 hours.
  3. Serve chilled with a drizzle of olive oil, cucumber slices, and/or a dollop of coconut yogurt as garnish.

Tip: Avocado is high in potassium, but that does not mean you have to avoid it. Our strategy is to include a small portion, then balance it out with low potassium components, like cucumbers. This creates an overall dish that is reasonable in potassium.

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.