Cucumber avocado soup is the go-to dish when you crave something light, refreshing, and incredibly easy to prepare. This chilled summer favorite blends creamy avocados with crisp cucumbers, creating a smooth and nourishing bowl that cools you down without weighing you down. With just a handful of wholesome ingredients, this soup delivers on both flavor and nutrition—perfect for hot days or quick lunches. In this article, we’ll show you how to make cucumber avocado soup step by step, explore tasty variations, and share smart serving tips so you can enjoy this delicious classic all summer long.
Table of Contents
Table of Contents
1: Why Cucumber Avocado Soup Is a Summer Favorite
Print
Cucumber Avocado Soup Recipe for a Refreshing and Nourishing Summer Dish
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cucumber avocado soup is a creamy, cooling dish made for warm days. With fresh cucumbers, ripe avocados, lemon juice, and herbs, this no-cook recipe blends up in minutes. It’s perfect as a light lunch, appetizer, or make-ahead meal, and it’s naturally gluten-free and vegetarian—with easy swaps to make it vegan.
Ingredients
2 medium cucumbers, peeled and chopped
2 ripe avocados, halved and pitted
2 tablespoons lemon juice (freshly squeezed)
1 garlic clove, minced (optional)
1/2 cup Greek yogurt (or coconut yogurt for vegan)
1/2–1 cup cold water (adjust for texture)
2 tablespoons chopped fresh dill or mint
Salt and black pepper, to taste
Instructions
Place cucumbers, avocados, lemon juice, garlic, yogurt, herbs, salt, and pepper in a blender.
Add 1/2 cup cold water and blend until completely smooth.
Add more water as needed to reach desired consistency.
Taste and adjust salt, lemon, or herbs to your preference.
Chill the soup in the refrigerator for at least 30 minutes before serving.
Serve garnished with fresh herbs, a swirl of yogurt, or a drizzle of olive oil.
Notes
For a vegan version, use coconut or almond-based yogurt.
Store in an airtight container in the fridge for up to 2 days.
Add soaked cashews or silken tofu for extra creaminess and protein.
Blend in a handful of spinach for a deeper green and nutrient boost.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blended (No-Cook)
- Cuisine: Mediterranean, American
Nutrition
- Calories: 180 kcal
- Sugar: 3g
- Sodium: 210mg
- Carbohydrates: 11g
Childhood flavors that grew into a passion
Sam remembers sitting at the kitchen table during a sweltering July in southern France, watching his host mother blend cucumbers, yogurt, and herbs into a smooth green mixture. It was unlike anything he’d tasted before—cool, bright, and deeply comforting. Years later, after countless bowls served across Southeast Asia and New York kitchens, cucumber avocado soup remains a favorite. It’s fast, full of flavor, and ideal for those days when turning on the stove is out of the question.
This dish reflects everything Sam believes in: freshness, simplicity, and nourishment without fuss. With just a few wholesome ingredients, you can create a soup that looks elegant but feels familiar. The focus keyword “cucumber avocado soup” naturally belongs here—it’s more than just a recipe, it’s a story of simple joy.
The perfect blend of taste and nutrition
Cucumber avocado soup is more than just cooling—it’s good for you. Cucumbers are hydrating and low in calories, while avocados provide healthy fats and a satisfying creaminess. Together, they make a naturally gluten-free, dairy-optional base that’s suitable for many diets.
Additions like lemon juice, fresh herbs, and Greek yogurt enhance the soup’s flavor and body without complicating the process.
2: How to Make Cucumber Avocado Soup at Home
Fresh ingredients make the difference
To make the best cucumber avocado soup, start with quality produce. Choose firm cucumbers and ripe, creamy avocados—this is the base of your soup, so freshness matters. You’ll also want lemon juice for brightness, garlic for a little punch, and herbs like dill or mint to lift the flavor. A spoonful of Greek yogurt or a splash of coconut milk can help balance the texture and give it a subtle tang or sweetness depending on your preference.
Here’s a simple table of ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Cucumbers | 2 medium | Peeled if skin is thick |
| Avocados | 2 ripe | Pitted and scooped |
| Lemon juice | 2 tablespoons | Fresh squeezed |
| Garlic | 1 clove | Optional, minced |
| Greek yogurt | 1/2 cup | Or use coconut milk for vegan |
| Fresh herbs | 2 tablespoons | Dill, mint, or parsley |
| Salt & Pepper | To taste | Adjust as needed |
| Cold water | 1/2–1 cup | To thin the soup if needed |
For more chilled ideas, check out our Cold Beet Soup Recipe or the popular Weight Watchers Soup recipe on Fresh Leaf Recipes.
Step-by-step method that’s ready in minutes
Making cucumber avocado soup couldn’t be easier. Add all your ingredients to a blender: cucumbers, avocados, lemon juice, herbs, and garlic. Pour in half the water or yogurt to start and blend until silky smooth. Taste and season with salt, pepper, or more lemon. If it’s too thick, slowly add more water until you get the texture you like.
Chill the soup in the fridge for 30–60 minutes to let the flavors meld. When ready to serve, pour into bowls and top with chopped herbs, a drizzle of olive oil, or a swirl of yogurt. For a more filling meal, pair it with this Cheese Broth with Potatoes and Elote or even Hash Brown Soup.
This soup keeps well for up to two days in the fridge—perfect for prepping ahead for busy weekdays or outdoor lunches.
3: Customizing Cucumber Avocado Soup to Your Taste
Delicious variations you can try
Once you master the basics of cucumber avocado soup, you can start playing with flavors to make it your own. Want a little heat? Add a chopped jalapeño or a dash of cayenne. Craving something tangy? A splash of apple cider vinegar or more lemon juice gives it that zing. If you’re aiming for a slightly richer soup, a handful of cashews soaked in water and blended in will do the trick.
For extra greens and nutrients, blend in a small handful of spinach or arugula. These greens won’t overpower the flavor but will give the soup a deeper color and added minerals. Fans of Mediterranean flavors might enjoy mixing in crumbled feta, olives, or a bit of sun-dried tomato.
Make it dairy-free, vegan, or protein-packed
Cucumber avocado soup is naturally plant-based when you skip the yogurt or replace it with coconut milk, almond yogurt, or a spoonful of tahini. If you want to boost the protein, stir in some silken tofu or a scoop of plain protein powder right before blending.
It’s also a fantastic soup for meal preppers. Store in an airtight container for up to two days. Just give it a quick stir before serving—avocado can slightly separate, but it stays fresh with enough citrus.
4: Serving, Storing & Seasonal Tips for Cucumber Avocado Soup
Best ways to serve this chilled classic
Cucumber avocado soup is best served cold, making it ideal for warm weather or light entertaining. Pour it into shallow bowls and garnish with sliced radish, fresh herbs, or a swirl of olive oil. For a more refined touch, add toasted pepitas or a dollop of Greek yogurt. If you’re planning a brunch or picnic, serve it in small glasses as a refreshing starter.
To elevate presentation, chill your bowls in advance or serve the soup in mason jars for a rustic summer feel.
Storage tips and freezing advice
You can store cucumber avocado soup in an airtight glass container in the fridge for up to 48 hours. The lemon juice helps prevent browning, but it’s best enjoyed fresh for that vibrant color and flavor.
Can you freeze cucumber avocado soup? Technically, yes—but with caution. The texture may change due to the high water content of cucumbers and the creamy fat in avocados. If you do freeze it, stir well after thawing and re-blend if needed. For the best taste and texture, consume it chilled and fresh.
To make it last a bit longer in the fridge, press a piece of plastic wrap directly onto the surface of the soup to reduce oxidation. You can also pre-portion it in small jars for grab-and-go meals.
Planning ahead? Make a double batch and keep the base (without yogurt or herbs) frozen. Add those fresh elements right before serving for the best results.
5: Frequently Asked Questions About Cucumber Avocado Soup
Can you freeze cucumber avocado soup?
Yes, but with some texture changes. Freezing can cause separation due to the water content in cucumbers and the creamy fats in avocados. For best results, freeze the base without dairy, and add yogurt or herbs after thawing. Always re-blend before serving.
How to make cucumber avocado soup?
Blend fresh cucumbers, ripe avocados, lemon juice, herbs, garlic, and Greek yogurt or plant-based milk until smooth. Add cold water to adjust the texture. Chill the soup before serving for the best flavor.
What are the health benefits of cucumber avocado soup?
This soup is rich in healthy fats from avocado, hydrating due to cucumbers, and full of antioxidants and fiber. It supports digestion, helps maintain hydration, and can be adapted to fit vegan or keto diets easily.
for mor recipes follow me in facebook and pinterest
6:Conclusion
Cucumber avocado soup is more than just a quick summer recipe—it’s a refreshing, wholesome dish that celebrates real ingredients and simple cooking. With just a few steps and minimal prep, you can create something vibrant, satisfying, and deeply nourishing. Whether you’re trying to eat lighter, impress guests, or just beat the heat, this recipe belongs in your kitchen.
As Sam always says, cooking should be joyful and accessible. And this soup proves that you don’t need hours—or fancy tools—to serve something memorable. Keep it cool, keep it simple, and enjoy every spoonful.