Description
Cold Cucumber Avocado Soup is a creamy and refreshing chilled soup combining crisp cucumbers, ripe avocado, tangy lime, fresh herbs, and smooth Greek yogurt. This no-cook recipe comes together quickly and is ideal as a light lunch, appetizer, or a cooling side dish perfect for warm weather.
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
- ½ cup cold water or vegetable broth, plus more as needed
- ¼ teaspoon ground cumin
- 1 tablespoon finely diced red onion, optional
For Garnish
- Fresh herbs
- Cucumber slices
- Small drizzle of olive oil
Instructions
- Combine Ingredients: Add the roughly chopped cucumber, ripe avocado, plain Greek yogurt, fresh cilantro, fresh parsley, lime juice, olive oil, garlic, salt, black pepper, ground cumin, and cold water or vegetable broth to a blender.
- Blend Until Smooth: Blend on high speed until the mixture is completely smooth and creamy. If the soup is too thick, add a little more cold water to reach your preferred consistency.
- Taste and Adjust: Sample the soup and adjust the lime juice, salt, or pepper as needed to balance the flavors perfectly.
- Chill the Soup: Cover the blender or transfer the soup to a container, then refrigerate for at least 30 minutes to allow the soup to become thoroughly chilled and the flavors to meld.
- Serve and Garnish: Stir the cold soup before serving, pour into bowls or chilled glasses, and garnish with cucumber slices, fresh herbs, and a small drizzle of olive oil.
Notes
- For a vegan version, substitute the Greek yogurt with unsweetened plant-based yogurt.
- Add a small jalapeño for a spicy kick if desired.
- Fresh dill or mint can be used instead of or in addition to parsley and cilantro for different herbal flavors.
- To achieve a thinner soup consistency, add more cold water or vegetable broth.
- Chill the soup before serving rather than adding ice directly to the blender to maintain flavor integrity.
- Store leftovers covered in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup, Appetizer, Lunch, Summer Recipes
- Method: No-Cook
- Cuisine: Mediterranean-Inspired, American
