This no-cook, blender-friendly soup combines creamy avocados , crisp cucumbers , zippy lime juice , and fresh herbs into a luscious chilled starter or light meal. It’s hydrating, nutrient-packed, and makes a gorgeous first course for brunches, garden parties, or heatwave lunches.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 mins 2 ripe avocados
1 large English cucumber (or 2 Persian cucumbers), peeled and chopped
1 clove garlic(optional, for subtle bite)
1 ½ tbsp lime juice (or lemon juice)
1 ½ cups chilled water or vegetable broth (adjust for desired consistency)
¼ cup fresh cilantro or mint leaves (or a mix)
¼ cup full-fat coconut milk or plain yogurt (for richness, optional)
Salt and black pepper, to taste
Optional: 1–2 tbsp olive oil or ½ small jalapeño for spice
Garnish (Optional but delightful
Drizzle of olive oil or coconut milk
Thinly sliced radish
Microgreens or chopped herbs
Toasted pepitas or crushed pistachios
Cracked black pepper or chili flakes
Prep the Produce
1
Peel and chop the cucumber.
Halve and scoop the avocados.
If using garlic or jalapeño, mince them finely for even blending.
Blend the Soup
2
In a high-speed blender or food processor, combine:
Blend until very smooth. Add more liquid as needed to reach your preferred texture.
Season & Chill
3
Season with salt and pepper to taste.
Blend again briefly.
Chill in the refrigerator for 30–60 minutes for best flavor.
Serve & Garnish
4
Pour into bowls or small glasses.
Garnish with a drizzle of oil or coconut milk , sprinkle of herbs, or your favorite crunchy topper.
Tips for Success
5
Use ripe avocados with no brown spots for best flavor and color.
For ultra-smooth texture, strain through a fine mesh sieve after blending.
Chill your serving bowls for an extra cool touch.
Variations
6
Add a handful of spinach or kale for more green goodness.
Stir in a dollop of Greek yogurt for tang and protein.
Use basil and lemon instead of cilantro and lime for a Mediterranean feel.
For a spicy kick, top with hot sauce , Aleppo pepper , or sriracha drizzle .
Suggested Pairings
7
Serve with: Seedy crackers, crostini, or avocado toast
Drink: Sparkling water with cucumber, chilled sauvignon blanc, or minty iced tea
Occasion: Summer appetizers, vegan dinners, spa-inspired menus, garden brunch
Ingredients 2 ripe avocados
1 large English cucumber (or 2 Persian cucumbers), peeled and chopped
1 clove garlic(optional, for subtle bite)
1 ½ tbsp lime juice (or lemon juice)
1 ½ cups chilled water or vegetable broth (adjust for desired consistency)
¼ cup fresh cilantro or mint leaves (or a mix)
¼ cup full-fat coconut milk or plain yogurt (for richness, optional)
Salt and black pepper, to taste
Optional: 1–2 tbsp olive oil or ½ small jalapeño for spice
Garnish (Optional but delightful
Drizzle of olive oil or coconut milk
Thinly sliced radish
Microgreens or chopped herbs
Toasted pepitas or crushed pistachios
Cracked black pepper or chili flakes
Directions Prep the Produce
1
Peel and chop the cucumber.
Halve and scoop the avocados.
If using garlic or jalapeño, mince them finely for even blending.
Blend the Soup
2
In a high-speed blender or food processor, combine:
Blend until very smooth. Add more liquid as needed to reach your preferred texture.
Season & Chill
3
Season with salt and pepper to taste.
Blend again briefly.
Chill in the refrigerator for 30–60 minutes for best flavor.
Serve & Garnish
4
Pour into bowls or small glasses.
Garnish with a drizzle of oil or coconut milk , sprinkle of herbs, or your favorite crunchy topper.
Tips for Success
5
Use ripe avocados with no brown spots for best flavor and color.
For ultra-smooth texture, strain through a fine mesh sieve after blending.
Chill your serving bowls for an extra cool touch.
Variations
6
Add a handful of spinach or kale for more green goodness.
Stir in a dollop of Greek yogurt for tang and protein.
Use basil and lemon instead of cilantro and lime for a Mediterranean feel.
For a spicy kick, top with hot sauce , Aleppo pepper , or sriracha drizzle .
Suggested Pairings
7
Serve with: Seedy crackers, crostini, or avocado toast
Drink: Sparkling water with cucumber, chilled sauvignon blanc, or minty iced tea
Occasion: Summer appetizers, vegan dinners, spa-inspired menus, garden brunch
Chilled Avocado & Cucumber Soup
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