Cold Avocado and Cucumber Soup
Experience pure refreshment with this Cold Avocado and Cucumber Soup, a creamy and vibrant dish perfect for hot summer days. Packed with the rich, buttery goodness of avocados and the crisp, hydrating crunch of English cucumber, this no-cook recipe comes together in just 15 minutes. A touch of Greek yogurt and vegetable stock create an irresistibly smooth base, while fresh lime juice, dill, and mint lend a bright, herbaceous kick. The addition of garlic, salt, and pepper provides a savory balance, making each spoonful deeply satisfying. Served chilled, this soup is not only a breeze to whip up but also ideal for elegant entertaining or a quick, healthy meal. Garnish with a drizzle of olive oil and a sprinkle of red pepper flakes for a visually stunning and flavor-packed finish. Perfect keywords: cold soup recipe, avocado cucumber soup, no-cook summer recipe, healthy chilled appetizer.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 large Avocados
- 1 medium English cucumber
- 1 cup Plain Greek yogurt
- 1.5 cups Vegetable stock
- 2 tablespoons Fresh lime juice
- 2 tablespoons Fresh dill
- 1 tablespoon Fresh mint leaves
- 1 clove Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups Ice-cold water
- 1 teaspoon Olive oil (optional, for garnish)
- 0.25 teaspoon Crushed red pepper flakes (optional, for garnish)
Instructions
Peel the avocados, remove the pits, and scoop the flesh into a blender or food processor.
Wash the cucumber, trim off the ends, and chop it into small chunks. Add the cucumber to the blender.
Add the plain Greek yogurt, vegetable stock, fresh lime juice, dill, mint leaves, and garlic to the blender.
Season with salt and black pepper.
Blend the mixture on high until it becomes smooth and creamy. If the soup is too thick, gradually add the ice-cold water to reach your desired consistency.
Taste and adjust seasoning with additional salt, lime juice, or pepper as needed.
Transfer the soup to a bowl or airtight container and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
Serve the soup cold in individual bowls. Drizzle with a touch of olive oil and sprinkle with crushed red pepper flakes, if desired.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 725 mg | 32% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 4.3 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
