Imagine this: It’s a steamy summer afternoon, the kids are outside playing, and you’re in the kitchen with a chilled glass of white wine and a blender full of fresh, velvety goodness. This Chilled Avocado and Cucumber Soup is *that* kind of recipe—cool, creamy, and done in under 10 minutes. It’s make-ahead magic you’ll keep coming back to all season long.
Why You’ll Love This Recipe
A few summers ago, I was catering a garden party and the host requested “something refreshing but unexpected.” Enter: this dreamy green soup. It stole the show, and now it’s a staple in my own fridge when the temps start rising.
- No stove required—hello, no sweat cooking!
- Ultra-creamy texture with no dairy needed
- Loaded with healthy fats and hydrating ingredients
- Perfect as a starter, light lunch, or elegant appetizer
- Make-ahead friendly and flavors get even better with time
Ingredients Breakdown
Essentials
- 2 ripe avocados
- 1 large English cucumber, peeled and chopped
- 1 cup plain Greek yogurt (or plant-based yogurt for dairy-free)
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro or parsley
- 1/4 cup chopped green onions
- 1/4 teaspoon cumin
- 1/2 teaspoon sea salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup cold water (more as needed for thinning)
Pro Tips
- Use ripe avocados for the creamiest texture—if they yield slightly with gentle pressure, they’re perfect!
- Chilling your ingredients beforehand means the soup is ready-to-eat right after blending.
- Want it extra silky? Strain the soup after blending through a fine mesh sieve.
- Add a splash of jalapeño or hot sauce if you like a little kick!
Step-by-Step Instructions
- Prepare your ingredients: peel and chop the cucumber, scoop out the avocado, and gather the rest.
- In a high-speed blender or food processor, combine all ingredients: avocados, cucumber, yogurt, garlic, lime juice, cilantro, green onions, cumin, salt, pepper, and cold water.
- Blend until smooth and creamy, scraping down the sides as needed. Add more water, a tablespoon at a time, until your desired consistency is reached.
- Taste and adjust seasoning. You may want to add a touch more lime juice or salt depending on your taste.
- Transfer to a container and chill for at least 1 hour before serving (overnight is even better!).
- Serve cold, garnished with extra herbs, a drizzle of olive oil, or a sprinkle of chili flakes for flair.
Chef’s Tips and Tricks
- Don’t skip the chilling time—it lets the flavors meld beautifully.
- If your cucumbers are on the watery side, reduce the added water slightly to avoid a too-thin soup.
- This soup plays well with toppings: crushed pistachios, microgreens, or even a spoonful of salsa verde.
Recipe Variations and Serving Suggestions
- Swap Greek yogurt for coconut yogurt to make it fully plant-based.
- Add a handful of baby spinach or kale for extra greens (you won’t taste it, I promise!).
- Serve shooters as a fun summer appetizer at parties.
- Pair it with crusty bread or grilled shrimp for a light but satisfying dinner.
- Add mint for an extra-refreshing twist!
FAQs
Can I make this soup ahead of time?
Absolutely! It’s actually better on day two. Store it in a covered container in the fridge for up to 3 days.
Can I freeze this soup?
I don’t recommend freezing it—avocado can get watery and a bit grainy once thawed. Fresh is best!
What can I use instead of yogurt?
Try a mix of blended silken tofu or soaked cashews to keep it creamy and dairy-free.
Recipe Card
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes (plus chilling)
Ingredients:
- 2 ripe avocados
- 1 large English cucumber, peeled and chopped
- 1 cup plain Greek yogurt (or dairy-free alternative)
- 1 clove garlic, minced
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro or parsley
- 1/4 cup chopped green onions
- 1/4 tsp cumin
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup cold water (adjust as needed)
Instructions:
- Combine all ingredients in a high-speed blender.
- Blend until smooth, adding water as needed to reach desired consistency.
- Chill for at least 1 hour before serving.
- Garnish and enjoy!
Nutrition: ~220 calories per serving
If you make this Chilled Avocado and Cucumber Soup, let me know what you think in the comments! Share your lovely bowls on Instagram and tag @thekitchensaid—nothing makes my day like seeing your kitchen creations!
