Name: Chilled Cucumber Avocado Soup!
Prep time: 15 min
Total time: 15 min
Ingredients: ½ cup chicken or vegetable stock; 2 large cucumbers (peeled and cut into chunks); 1 ½ cups 2% fat plain Greek yogurt; ½ medium avocado (peeled and seeded); 1 medium shallot (peeled and cut in half); 3 tablespoons fresh dill (chopped); 2 tablespoons fresh lime juice; 2 teaspoons ground cumin; 2 teaspoons salt; black pepper (to taste)

The secret to a truly refreshing cucumber avocado soup lies in the quality of your ingredients and a good chill. This recipe brings together the coolness of cucumber with the rich creaminess of avocado, balanced by tangy Greek yogurt and zesty lime. It’s an ideal choice for a light lunch or a sophisticated appetizer, especially on a warm day. This cucumber avocado soup is not just easy to make; it’s a bright, healthy option that requires no cooking. It’s perfect for busy individuals seeking fresh flavors without the fuss, and it’s adaptable for various dietary preferences.

⏱ Time: 15 min

👥 Servings: 4

📊 Level: Easy

🥗 10 ingredients

Chilled Cucumber Avocado Soup!

Cucumber avocado soup: enjoy this refreshing, creamy, and healthy no-cook soup. Perfect for a light meal, it’s ready in minutes.

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Prep Time 15

Total Time 15

Servings: 4

Course: Appetizer

Calories: 110

Ingredients Method Notes

Ingredients

½ cup chicken or vegetable stock
2 large cucumbers (peeled and cut into chunks)
1 ½ cups 2% fat plain Greek yogurt
½ medium avocado (peeled and seeded)
1 medium shallot (peeled and cut in half)
3 tablespoons fresh dill (chopped)
2 tablespoons fresh lime juice
2 teaspoons ground cumin
2 teaspoons salt
black pepper (to taste)

Method

Combine chicken or vegetable stock, cucumbers, Greek yogurt, avocado, shallot, fresh dill, lime juice, ground cumin, and salt in a blender or food processor.
Blend until the mixture is completely smooth. If a thinner consistency is desired, gradually add more stock until it reaches your preference.
Transfer the soup to an airtight container and refrigerate for at least 2-3 hours to allow the flavors to meld and the soup to chill thoroughly.
Before serving, taste the soup and adjust seasonings as needed.
Serve the chilled soup in bowls, garnished with fresh dill sprigs and thin cucumber slices. Add a sprinkle of black pepper if desired.

Notes

– For the creamiest texture, ensure your avocado is perfectly ripe. If you find the soup too thick, I’ve often found that adding a tablespoon or two of extra stock at a time, blending, and checking the consistency helps achieve the perfect smoothness without making it watery.
– To prevent browning, especially if making ahead, press plastic wrap directly onto the surface of the soup before refrigerating. The lime juice also helps maintain the bright green color.
– Storage: This soup can be stored in an airtight container in the refrigerator for up to 2-3 days. Its freshness is best enjoyed within the first 24 hours.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the creamiest texture, ensure your avocado is perfectly ripe. If you find the soup too thick, I’ve often found that adding a tablespoon or two of extra stock at a time, blending, and checking the consistency helps achieve the perfect smoothness without making it watery.
To prevent browning, especially if making ahead, press plastic wrap directly onto the surface of the soup before refrigerating. The lime juice also helps maintain the bright green color.
Storage: This soup can be stored in an airtight container in the refrigerator for up to 2-3 days. Its freshness is best enjoyed within the first 24 hours.

This chilled cucumber avocado soup is a testament to how simple ingredients can create something truly special and refreshing. Give this recipe a try and savor the cool, creamy goodness!