Creamy Chilled Cucumber & Avocado Soup – A Refreshing Summer Delight!

Beat the heat with this silky, refreshing Chilled Cucumber & Avocado Soup! Perfect for hot summer days, this no-cook recipe is packed with fresh flavors, creamy textures, and a hint of zesty lime. Originating from the cool, crisp soups of Spain (like gazpacho), this modern twist adds rich avocado for extra creaminess and healthy fats. Whether you’re looking for a light lunch, a starter for dinner, or a detox-friendly meal, this soup is a must-try!

What makes this soup special? It’s ready in just 15 minutes, requires zero cooking, and is endlessly customizable. Plus, it’s vegan, gluten-free, and loaded with nutrients. The combination of hydrating cucumbers, creamy avocado, and tangy yogurt (or dairy-free alternatives) creates a balanced, satisfying dish that’s as delicious as it is beautiful.

Why This Recipe Works

1. Effortless & Quick: No cooking, no blending hot ingredients—just chop, blend, and chill! Ideal for busy days or when you want a fuss-free meal.

2. Nutrient-Packed: Cucumbers hydrate, avocados provide healthy fats, and Greek yogurt adds protein. It’s a light yet nourishing dish.

3. Customizable: Adjust the consistency, spice level, or toppings to suit your taste. Add herbs, spices, or even a splash of heat with jalapeños!

What’s In Chilled Cucumber & Avocado Soup?

• Cucumbers: The base of the soup, adding freshness and hydration.
• Avocado: For creaminess and healthy fats.
• Greek Yogurt (or coconut yogurt): Adds tang and protein; keeps it light.
• Lime Juice: Brightens the flavors and prevents avocado browning.
• Fresh Herbs (dill, mint, or cilantro): Elevates the aroma and freshness.
• Garlic & Shallot: For a subtle savory depth.
• Olive Oil: Enhances richness and ties the flavors together.

How To Make Chilled Cucumber & Avocado Soup

This recipe is as simple as it gets! Here’s how to achieve the perfect creamy texture and refreshing taste:

Step 1: Prep the Ingredients

1. Peel and roughly chop 2 large cucumbers (seedless preferred).
2. Pit and scoop out 1 ripe avocado.
3. Mince 1 garlic clove and 1 small shallot for a gentle kick.

Step 2: Blend Until Smooth

1. In a blender, combine cucumbers, avocado, ½ cup Greek yogurt, 2 tbsp lime juice, garlic, shallot, 2 tbsp olive oil, and a handful of fresh herbs.
2. Blend on high until completely smooth (1-2 minutes). Add ¼ cup cold water if too thick.

Step 3: Season & Chill

1. Season with salt and pepper to taste. For extra flavor, add a pinch of cumin or cayenne.
2. Transfer to a bowl, cover, and refrigerate for at least 1 hour (or up to 4 hours) to let flavors meld.

Step 4: Serve & Garnish

1. Pour into bowls and drizzle with olive oil. Top with diced cucumber, avocado slices, microgreens, or a sprinkle of chili flakes.
2. Serve with crusty bread or grilled shrimp for added texture.

Sides for Chilled Cucumber & Avocado Soup

• Grilled Shrimp Skewers: Adds protein and a smoky contrast.
• Herbed Focaccia: Perfect for dipping into the creamy soup.
• Quinoa Salad: A light, grain-based side for a fuller meal.
• Radish & Mint Salad: Adds crunch and peppery freshness.

Recipe FAQ’s

Can I Make This Soup Ahead?

Yes! Store it in an airtight container in the fridge for up to 24 hours. The avocado may darken slightly, but a squeeze of lime helps.

Can I Freeze This Soup?

No—avocados and dairy don’t freeze well. Enjoy it fresh for the best texture.

What Can I Use Instead of Yogurt?

Coconut yogurt, silken tofu, or cashew cream work for a dairy-free version.

Other Recipes To Try

• Watermelon Gazpacho: A sweet-savory chilled soup with tomatoes and basil.
• Mango & Coconut Cold Soup: Tropical, creamy, and slightly spicy.
• Turmeric & Coconut Lentil Soup: A golden, immune-boosting dish.
• Roasted Parsnip & Pear Soup: Sweet, earthy, and unexpected.
• Chilled Beetroot Soup: Vibrant and earthy with a yogurt swirl.
• Spicy Cucumber Kimchi Soup: A Korean-inspired twist with fermented flavors.

Creamy Chilled Cucumber & Avocado Soup

This no-cook, velvety soup is summer in a bowl! Cool, creamy, and packed with fresh flavors, it’s ready in 15 minutes and pairs perfectly with grilled seafood or crusty bread.

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Course: Appetizer

Cuisine: American

Keyword: Soup

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 180kcal

Equipment

Blender

Chef's Knife

Chopping Board

Ingredients

• 2 large English cucumbers peeled and chopped
• 1 ripe avocado pitted
• ½ cup Greek yogurt or coconut yogurt
• 2 tbsp lime juice
• 1 small shallot minced
• 1 garlic clove minced
• 2 tbsp olive oil + extra for garnish
• ¼ cup fresh dill or mint
• ¼ cup cold water as needed
• Salt & pepper to taste
• Optional: Pinch of cumin or chili flakes

Instructions

• Blend all ingredients (except garnishes) in a high-speed blender until smooth.
• Taste and adjust seasoning. Add water if too thick.
• Chill for at least 1 hour before serving.
• Garnish with olive oil, herbs, and diced cucumber.

Notes

• Herb Swap: Try cilantro or basil instead of dill.
• Spice It Up: Add jalapeño or hot sauce for heat.
• Make Ahead: Best eaten within 24 hours.
• Vegan Option: Use coconut yogurt and omit dairy.
• Serving Tip: Serve in chilled bowls for extra refreshment.

Nutrition

Calories: 180kcal | Carbohydrates: 12g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 50mg | Potassium: 600mg | Fiber: 5g | Sugar: 4g

Enjoy this cooling, creamy soup on a hot day—it’s a game-changer! Share your creations with us in the comments.