Can I make Chilled Cucumber Avocado Soup ahead of time?

Absolutely! Chilled Cucumber Avocado Soup tastes even better after a few hours in the fridge. Make it in the morning and let the flavors develop. Store it in an airtight container and stir well before serving. It’s perfect for meal prep or entertaining.

How do you keep avocado from browning in cold soup?

Add a generous squeeze of lemon or lime juice to the soup—this natural acidity helps keep the avocado green and fresh. Also, store the soup covered tightly and enjoy within two days for the best color and flavor.

What goes well with Chilled Cucumber Avocado Soup?

This soup pairs beautifully with grilled seafood, roasted chicken, or a hearty grain salad. For a vegetarian spread, serve it alongside crusty bread, hummus, and fresh tomato salad. It also works well as a starter before a summer barbecue or picnic.

Is Chilled Cucumber Avocado Soup healthy?

Yes! It’s loaded with hydrating cucumber, heart-healthy avocado, and a boost of protein from Greek yogurt (or plant-based yogurt for a vegan version). It’s naturally gluten-free and can be made dairy-free. Each serving is rich in fiber, vitamins, and healthy fats.

Chilled Cucumber Avocado Soup – 5-Minute Refreshing Summer

Description

This vibrant, creamy Chilled Cucumber Avocado Soup is a summer staple in our New York kitchen—cool, nourishing, and packed with fresh Greek flavor. Each spoonful is a taste of sunny afternoons, family tradition, and easy, wholesome eating—no cooking required.

Ingredients

Scale

2 large English cucumbers, peeled and chopped
2 ripe avocados, peeled and pitted
1 cup plain Greek yogurt (or plant-based yogurt for vegan)
2 scallions, roughly chopped
2 tablespoons fresh dill or mint (plus extra for garnish)
2 tablespoons fresh lemon or lime juice
1 clove garlic
2 tablespoons olive oil (plus extra for serving)
1/2 jalapeño, seeded (optional, for gentle heat)
Salt and freshly ground black pepper, to taste
Sliced radishes or microgreens, for garnish (optional)

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Instructions

In a blender, combine the chopped cucumber, avocado, Greek yogurt, scallions, fresh dill or mint, lemon or lime juice, garlic, olive oil, and jalapeño if using.
Blend until very smooth and creamy. If needed, add a splash of cold water to reach your desired consistency.
Season generously with salt and freshly ground black pepper. Blend again to combine.
Chill the soup in the refrigerator for at least 1 hour before serving for best flavor.
Stir well and pour into bowls or glasses. Drizzle with a little olive oil and top with sliced radishes, microgreens, and extra herbs.
Serve cold and enjoy! Store leftovers in an airtight container in the fridge for up to 2 days. Stir or blend before serving again.

Notes

To make vegan, use plant-based yogurt or coconut milk. For extra protein, blend in a handful of shelled edamame or a scoop of pea yogurt. Add fresh basil or a pinch of cumin for a unique twist. This soup is naturally gluten-free and endlessly adaptable to your taste.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Soup
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 4g
Sodium: 350mg
Fat: 16g
Saturated Fat: 2.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg