Chilled Cucumber Avocado Soup

Looking for a light, refreshing dish that cools you down and nourishes your body at the same time? This Chilled Cucumber Avocado Soup is the ultimate summer refresher! Silky smooth, naturally creamy, and packed with fresh herbs and citrus, it’s everything you want in a no-cook meal.

When the heat is relentless, and turning on the stove feels like a chore, chilled soups come to the rescue.

I first discovered chilled cucumber soup during a summer trip to southern Spain.

It was a hot afternoon, and we stopped at a tiny family-run café where the owner served us the most heavenly green soup in a vintage glass bowl.

Light, creamy, and cool – it was an instant mood lifter.

After returning home, I tried to recreate the magic, and after a few experiments, this cucumber avocado version was born.

With ripe avocados for body, Greek yogurt for tang, and a splash of lime to brighten it all, it’s become a go-to in my summer kitchen.

Why you’ll love this

1. No Cooking Required: You don’t need to turn on your stove or oven. All it takes is a blender and 10 minutes—perfect for sweltering days.

2. Creamy and Refreshing: Thanks to the avocado and Greek yogurt, the texture is luxurious and creamy, yet the cucumber and lime keep it light and vibrant.

3. Healthy and Nutritious: Loaded with heart-healthy fats, hydrating ingredients, and fresh herbs, this soup is as good for your body as it is for your taste buds.

4. Meal Prep Friendly: Make it ahead and let it chill in the fridge. The flavors deepen as it sits, making leftovers even better the next day.

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Cuisines: American, Mediterranean
Servings: 4
Estimated Cost: $6 – $8

Equipments:

• High-speed blender or food processor
• Knife and cutting board
• Measuring cups and spoons
• Medium bowl (for mixing or garnishing)

Ingredients

• 2 large cucumbers, peeled and chopped
• 2 ripe avocados, pitted and scooped
• 1 cup plain Greek yogurt (use coconut yogurt for dairy-free option)
• 1 clove garlic, minced
• 1 ½ tablespoons freshly squeezed lime juice (about 1 lime)
• 2 tablespoons extra virgin olive oil
• ¼ cup chopped fresh dill (or mint for variation)
• ¼ cup chopped fresh cilantro
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper
• ½ cup cold water (adjust for desired consistency)
• Optional toppings: diced cucumber, sliced radish, microgreens, crushed pistachios, swirl of yogurt, olive oil drizzle

Step-by-Step Instructions

Step 1: Prep the vegetables
Peel and chop the cucumbers. Remove the pits and scoop out the avocado flesh. Mince the garlic and juice the lime.

Step 2: Blend the base
In a high-speed blender or food processor, combine the cucumbers, avocado, garlic, lime juice, olive oil, and Greek yogurt. Blend until smooth and creamy.

Step 3: Season and adjust
Add the chopped dill, cilantro, salt, and black pepper. Blend again until everything is fully incorporated. Taste and adjust the salt, lime, or herbs as needed.

Step 4: Adjust consistency
Add cold water gradually while blending until the soup reaches your preferred thickness. For a thinner soup, use more water.

Step 5: Chill and serve
Transfer the soup to a bowl or airtight container and chill in the refrigerator for at least 1 hour. This helps the flavors meld beautifully.

Step 6: Garnish and enjoy
Serve in bowls and garnish with your favorite toppings—extra cucumber, radish slices, a swirl of yogurt, or a handful of fresh herbs. Enjoy immediately while cold!

Nutrition Facts

(Per serving – approximate values)

• Calories: 220
• Protein: 6g
• Carbohydrates: 12g
• Fiber: 6g
• Sugars: 4g
• Fat: 17g
• Saturated Fat: 3g
• Cholesterol: 5mg
• Sodium: 320mg
• Potassium: 620mg
• Vitamin C: 20% DV
• Vitamin K: 30% DV

This soup is a powerhouse of healthy fats, fiber, and hydrating ingredients. It’s naturally gluten-free, vegetarian, and can easily be made vegan.

Tips for Success

1. Use chilled ingredients
Start with cold cucumbers, avocados, and yogurt for maximum chill factor. This also reduces the need to refrigerate the soup for too long.

2. Choose ripe avocados
For the best creamy texture, use ripe but not overly mushy avocados. They should yield slightly when pressed.

3. Adjust consistency to taste
If the soup is too thick, add more cold water or a few ice cubes. If it’s too thin, a little more yogurt or avocado can thicken it up.

4. Let it rest
Chilling the soup for at least an hour helps the flavors deepen and become more cohesive. You can also make it a day ahead.

Common Questions

1. Can I make this soup ahead of time?
Yes! In fact, this soup tastes even better after a few hours in the fridge. Store it in an airtight container for up to 2 days.

2. What can I use instead of Greek yogurt?
You can substitute with coconut yogurt for a dairy-free version, or use plain kefir for a tangier, thinner result.

3. Can I freeze this soup?
Not recommended. Avocado and yogurt tend to separate when thawed. It’s best enjoyed fresh or within 48 hours.

4. How can I make it spicy?
Add a small chopped jalapeño or a pinch of cayenne pepper during blending for a kick. Taste and adjust the heat as you go.

Whether you’re throwing a summer brunch, looking for a light lunch, or just craving something cool and healthy, this Chilled Cucumber Avocado Soup is a must-try.

It’s elegant, easy, and endlessly adaptable – just like all great summer recipes should be.

Wishing you refreshing bites and sun-kissed days ahead!