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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Servings: 4
Calories: 180kcal
Equipment
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