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.
Servings 4
Calories 220kcal
Cost $6–$8
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
Instructions
- Peel and chop the cucumbers. Remove the pits and scoop out the avocado flesh. Mince the garlic and juice the lime.
- 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.
- 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.
- Add cold water gradually while blending until the soup reaches your preferred thickness. For a thinner soup, use more water.
- 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.
- 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!
Notes
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.
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.