Cucumber Avocado Soup is a refreshing, creamy, and chilled soup perfect for warm days when you need something light and nourishing. The smooth, velvety texture of ripe avocado blends beautifully with the crisp, hydrating flavor of cucumber, creating a dish that’s both delicious and cooling. With the addition of tangy lime juice, fresh herbs, and a hint of garlic, this soup offers a burst of flavor while being incredibly easy to make. Serve it as a starter or a light lunch, and enjoy the revitalizing benefits of this nutrient-packed, no-cook soup.
Ingredients
- 2 large cucumbers, peeled and chopped
- 2 ripe avocados, pitted and peeled
- 1 clove garlic, minced
- 1/2 cup plain Greek yogurt (or dairy-free alternative)
- 1/2 cup cold vegetable broth (more if needed for consistency)
- 2 tbsp lime juice (or lemon juice)
- 2 tbsp fresh dill or cilantro, chopped
- Salt and pepper to taste
- 1 tbsp olive oil (optional, for garnish)
- Sliced cucumber, avocado, or fresh herbs for garnish
Instructions
- Blend the ingredients: In a blender, combine the chopped cucumber, avocado, garlic, Greek yogurt, vegetable broth, lime juice, and fresh herbs. Blend until smooth and creamy. If the soup is too thick, add more vegetable broth until you reach your desired consistency.
- Season: Taste and season with salt and pepper to your liking.
- Chill the soup: Transfer the soup to a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld and to chill thoroughly.
- Serve: Ladle the chilled soup into bowls and garnish with a drizzle of olive oil, extra herbs, or slices of cucumber and avocado for a beautiful presentation.
Cucumber Avocado Soup is a cool and creamy dish that’s bursting with fresh flavors, perfect for hot days when you want something both light and satisfying!
