Chilled Avocado Cucumber Soup
Ingredients
- Soup:
- 2 large ripe avocados peeled and pitted
- 2 medium cucumbers peeled and seeded
- 1 cup Greek yogurt
- ½ cup cilantro leaves
- ¼ cup mint leaves
- 2 tbsp fresh dill
- 2 cloves garlic minced
- 3 tbsp fresh lime juice
- 2 cups cold vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground cumin
- ¼ tsp cayenne optional
- 2 tbsp olive oil
- Garnish:
- Greek yogurt
- Fresh herbs
- Diced cucumber
- Diced avocado
- Toasted seeds or nuts
- Olive oil
- Lime wedges
Instructions
- Cut avocados in half, remove pits, scoop into blender
- Peel cucumbers, halve lengthwise, scrape out seeds
- Roughly chop cucumbers
- Add cucumber, yogurt, cilantro, mint, dill, garlic to blender
- Pour in lime juice, cold broth, olive oil
- Add salt, pepper, cumin, cayenne
- Blend on high 1-2 minutes until completely smooth
- Scrape sides if needed
- Check consistency—should be thick but pourable
- Thin with broth if too thick
- Taste and adjust seasoning
- Optional: strain through fine-mesh strainer for silky texture
- Transfer to bowl or pitcher
- Cover, refrigerate minimum 1 hour
- Stir well before serving
- Thin with water if too thick after chilling
- Ladle into chilled bowls or glasses
- Top with yogurt dollop, herbs, cucumber, avocado, seeds, oil drizzle
- Add lime wedge
- Serve immediately while cold
Notes
- Ripe avocados essential for creaminess
- Remove cucumber seeds—prevents watery soup
- Fresh herbs not optional
- Blend until silky smooth
- Serve very cold—chill bowls too
- Make 4-6 hours ahead
- Store 24 hours refrigerated
- May oxidize slightly—stir before serving
- Not freezer-friendly
- Dairy-free: use coconut yogurt
- Adjust thickness with broth or water
- Best enjoyed fresh