Chilled Avocado Cucumber Soup – A refreshing, velvety green soup bursting with summer freshness – perfect for hot days and healthy meals.
When the sun blazes and turning on the stove feels like a crime, this Chilled Avocado Cucumber Soup is your cooling culinary savior.
Creamy yet light, this no-cook vegan soup blends ripe avocados, crisp cucumbers, and fresh herbs into a smooth, elegant dish served cold.
Inspired by both Scandinavian chilled soups and Mediterranean simplicity, it offers richness from the avocado and a subtle tang from lemon and yogurt (or vegan yogurt). Whether you’re entertaining or meal-prepping, it’s a stylish starter or light lunch made in under 10 minutes.
Ingredients
Serves: 4 | Prep Time: 10 min | Cook Time: 0 min | Chill Time: 30 min
Total Time: 40 min
- 2 ripe avocados
- 1 large cucumber (peeled & chopped)
- 1 garlic clove (optional, for bold flavor)
- 1/2 cup (120 ml) plant-based yogurt (or Greek-style if not vegan)
- Juice of 1 lemon
- 1 tbsp extra virgin olive oil
- 1 tbsp chopped fresh dill or mint
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup (120 ml) cold water (adjust for texture)
- Optional toppings: thin cucumber slices, microgreens, chili oil, toasted seeds
Instructions
- Blend ingredients:
Add all ingredients to a high-speed blender or food processor: avocado, cucumber, garlic, lemon juice, olive oil, yogurt, herbs, water, salt, and pepper. - Blend until smooth:
Blend until the soup is creamy and uniform in texture. Adjust thickness with extra cold water if needed. - Taste and chill:
Taste and adjust seasoning. Transfer to a bowl or jug, cover, and refrigerate for at least 30 minutes. - Serve cold:
Pour into bowls. Garnish with your preferred toppings such as dill, cucumber slices, or a swirl of olive oil or chili oil.
Cooking Tips & Variations
- For extra protein: Add a scoop of silken tofu or soaked cashews before blending.
- Citrus variation: Try lime juice instead of lemon for a tropical touch.
- Herb swap: Dill gives a Nordic twist, while mint brings freshness – both work beautifully.
- Presentation tip: Serve in chilled glasses for an elegant summer appetizer.
Nutritional Information (Per Serving – Approximate)
- Calories: 210 kcal
- Protein: 3g
- Fat: 18g
- Carbohydrates: 9g
- Fiber: 6g
- Vitamin E & K, Potassium, Monounsaturated Fats – all from avocado and olive oil
Avocados are rich in healthy fats and fiber, while cucumbers hydrate and cool the body. This soup is ideal for detox and digestion.
FAQs
Can I make this in advance?
Yes, it stays fresh for up to 2 days in the fridge.
Is this freezer-friendly?
Not recommended – the texture of avocado changes when frozen and thawed.
What if I don’t have a blender?
A food processor or immersion blender will also work – just peel cucumbers thoroughly for a smooth texture.
Final Thoughts
This Chilled Avocado Cucumber Soup is the definition of effortless elegance. Silky, satisfying, and full of cooling nutrients, it’s a summer essential that’s just as welcome at garden brunches as it is on lazy solo evenings.
Try it once, and it might just become your go-to no-cook favorite!
