Chilled Cucumber Soup with Ramen, Asian Pear, and Avocado

This vibrant soup is flavored with ponzu, a citrus-based Japanese sauce that adds a salty tang. Many ponzu sauces are made with bonito (fish) flakes, so read the label carefully before choosing.

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  • 2 English cucumbers, finely diced (4 cups), divided
  • 2 Asian pears, peeled, cored, and finely diced (2 cups), divided
  • 4 Tbs. ponzu marinade, such as Eden Foods, divided
  • 1 avocado, finely diced (1 cup)
  • 1 3-oz. pkg. plain ramen noodles


  1. Blend 3 cups cucumber, 1 cup pear, and 2 Tbs. ponzu marinade in blender until smooth. Season with salt and pepper, if desired. Refrigerate 30 minutes, or until chilled.
  2. Combine remaining cucumber and pear with avocado and 1 Tbs. ponzu marinade in small bowl. Season with salt and pepper, if desired, and refrigerate until soup is chilled.
  3. Cook noodles according to package directions. Rinse under cold water, and drain well. Toss with remaining 1 Tbs. ponzu marinade, and season with salt and pepper, if desired.
  4. Ladle 1⁄2   cup cucumber soup into each of 4 bowls. Pile 1⁄3 cup cooked noodles into each bowl. Spoon 1⁄2 cup fruit-and-veggie mix over noodles. Garnish with freshly cracked pepper and coarse sea salt, if desired.

Nutrition Information

  • Calories 198
  • Carbohydrate Content 26 g
  • Cholesterol Content 0 mg
  • Fat Content 9 g
  • Fiber Content 7 g
  • Protein Content 5 g
  • Saturated Fat Content 3 g
  • Sodium Content 103 mg
  • Sugar Content 6 g