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