Description
Cold Cucumber Avocado Soup is a creamy, refreshing chilled soup perfect for warm days. Made with crisp English cucumbers, ripe avocado, lime juice, fresh herbs, and creamy Greek yogurt, this no-cook recipe blends together in minutes for a light lunch, appetizer, or side dish that is both healthy and flavorful.
Ingredients
Main Ingredients
- 2 large English cucumbers, roughly chopped
- 1 ripe avocado
- ½ cup plain Greek yogurt
- ¼ cup fresh cilantro
- ¼ cup fresh parsley
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 small garlic clove
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
- ½ cup cold water or vegetable broth, plus more as needed
- 1 tablespoon finely diced red onion (optional)
For Garnish
- Fresh herbs (cilantro, parsley, or dill)
- Cucumber slices
- Olive oil drizzle
Instructions
- Prepare the ingredients: Roughly chop the English cucumbers and gather all fresh herbs, avocado, lime juice, garlic, and spices to have everything ready for blending.
- Combine in blender: Add the chopped cucumbers, ripe avocado, Greek yogurt, cilantro, parsley, fresh lime juice, olive oil, garlic clove, salt, black pepper, ground cumin, and ½ cup of cold water or vegetable broth into the blender.
- Blend until smooth: Blend on high speed until the mixture becomes completely smooth and creamy. Add more cold water or vegetable broth as needed to achieve your preferred soup consistency.
- Adjust seasoning: Taste the soup and adjust the lime juice, salt, and pepper to your liking for the best balance of flavors.
- Chill the soup: Cover the blended soup and refrigerate it for at least 30 minutes to allow it to become thoroughly chilled and for the flavors to meld.
- Serve: Stir the chilled soup before serving, then pour into bowls or chilled glasses.
- Garnish and enjoy: Top with cucumber slices, fresh herbs, and a small drizzle of olive oil for an attractive presentation and added flavor.
Notes
- For a vegan alternative, substitute the Greek yogurt with unsweetened plant-based yogurt.
- Add a small jalapeño to the blender for a spicy kick.
- Fresh dill or mint can be used instead of or alongside the parsley and cilantro for different herbal notes.
- If you prefer a thinner soup, increase the amount of cold water or vegetable broth used.
- Chilling the soup before serving is best; avoid adding ice directly to the blender to maintain creamy texture.
- Store any leftovers covered in the refrigerator for up to 2 days for freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup, Appetizer, Lunch, Summer Recipes
- Method: No-Cook
- Cuisine: Mediterranean-Inspired, American
