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Chilled Avocado and Cucumber Soup

Chilled Avocado and Cucumber Soup

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Chilled Avocado and Cucumber Soup

Two of summer's most cooling and refreshing fruits, avocados and cucumbers, are blended together in this easy and delicious summer soup. A touch of honey and some buttermilk to balance it out gives this soup a sweet-tangy flavor profile that's just right.

Click here to see 7 No-Cook Summer Soups.


  • 4 ripe avocados, peeled, pitted, and quartered
  • 1 seedless cucumber, peeled and chopped
  • 1 1/2 Cup buttermilk
  • 3/4 Cups chicken broth
  • 2 Tablespoons honey, preferably Golden Blossom
  • 1 Tablespoon fresh tarragon leaves
  • Salt and pepper, to taste
  • 4 scallions, chopped, for garnish
  • 2 plum tomatoes, seeded and chopped, for garnish

Cold Cucumber Avocado Soup

You don’t have to give up on enjoying soup when the weather turns warm! Just cool it down a notch. This Cold Cucumber Avocado Soup (which is vegan, oil-free, and gluten-free) is as yummy as it is pretty—thanks to the verdant shades and flavors of cucumber, avocados, green onions, citrus, and cilantro in the mix. You can whip up this light, cool, creamy soup in minutes—and it makes a lovely party appetizer course served in shot glasses. I love to serve this chilled soup in small portions in small glasses—garnished with fresh lemon or lime and cilantro. But it’s also a really refreshing starter course, served in larger soup bowls or clear mugs, too.

I am super lucky, as I have most of these ingredients growing in my garden—citrus, avocados, cilantro, cucumbers, peppers, and green onions. If you don’t have them on hand, you can easily get all of these ingredients at your neighborhood supermarket or farmers market. With only 7 ingredients, you can whip up all of these delicious, whole, plant foods into this creamy soup in minutes. Remember, for pureed soups, you don’t have to spend a lot of time chopping, which means a big savings of time in the kitchen. Plus, the nutritional line-up of this recipe is awesome—including healthy fats, phytochemicals, vitamins, minerals, and more. But it’s light enough that it won’t weigh you down.

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  • Put the onion chunks in the food processor pulse to chop finely. Scoop into a sieve, rinse under cold water, and set aside to drain. Put the cucumber chunks in the food processor pulse to chop finely. Add the drained onion and pulse to combine. Set aside 3/4 cup of the cucumber-onion mix to stir into the soup at the end. Cut the avocado in half and remove the pit. Scoop out the pulp and drop it into the food processor with the remaining cucumber-onion mixture. Add the yogurt, olive oil, garlic, cumin, and salt. Purée until fairly smooth. Using a sharp knife, slice the basil and mint leaves into shreds and then stir them into the soup along with the lemon juice, 1 cup cold water, and the reserved cucumber-onion mixture. Season to taste with salt and pepper. Cover and chill for several hours. Before serving, check for consistency, gradually adding another 1/2 to 1 cup cold water to thin the soup if necessary. Add more lemon juice and salt if needed and serve.

Recipe Notes

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Chilled Cucumber Avocado Soup

My summer eating preferences are definitely in full swing, which is why I’m so excited to share this chilled vegan cucumber avocado soup recipe!

It’s supposed to be hot this week and I’m not complaining, in part because I have a giant bowl of chilled cucumber avocado soup sitting in my fridge waiting to be devoured. Oh, and a couple of containers of chocolate ice cream in my freezer. Like I said, my cravings for summery foods are in full force!

This vegan cucumber avocado soup is pretty fantastic, if I do say so myself. It’s insanely simple—cucumbers, avocado, lime juice, and water. You can have some fun with add-ins like cilantro and chopped tomatoes, or even add a little fresh salsa or corn on top just before serving.

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If you found this too pasty, all you needed to do was blend in more cold water. Don’t forget to add enough salt in the process. We found this easy, refreshing and delicious.

Iɽ give it 3.5 stars if I could. Subbed kefir for the yogurt -- it's what I had, and I prefer the taste. Replaced the ice water with chicken stock, the ice cubes with more kefir. Took other cooks' suggestions and added a pinch of cumin and a couple of splashes of Tabasco. An excellent cold soup for a late season hot spell. BTW - I didn't blend the bejeezis out of it, but let the cucumber seeds add a bit of texture.

I tried this,replacing yogurt with buttermilk and soy milk. I enjoyed it so did four friends. i created a similar recipe 30 years ago, in Berkeley. It was much better than this recipe. he only differences were: I used watercress, rather than cilantro, used kefir, rather than yogurt & water, no jalepeno. I like my version better--watercress and kefir make all the differenc omitting jalepeno permits other flavors to meld and project their character.

This didn't do much for us at all. It basically tasted like cucmber and cilantro yogurt. I sprinkled some crumbled cotija on top, which gave it some body. Neither my boyfriend nor myself could bring ourselves to finish it. We do think it might be a good sauce for chicken breasts, but it's not enough on its own.

I've made this soup with avocado as per the recipe and it was good, though it sort of felt like we were eating guacamole soup. On a whim I tried the recipe suggested by a cook from New York - using dill and buttermilk. (I used a lot more lemon and didn't add the ice cubes.) Wow! The soup absolutely hit the spot for a hot summer afternoon. Thanks for the hint.

This is a delightful soup. I took some suggestion of other reviewers and made the following changes: used chicken broth in place of water, added 1 extra Tbsp of lemon juice, and added the cilantro after blending. I also let it sit for a while for the flavors to blend. This is a mild soup (it is, afterall, cucumbers and avocado), the flavors may be a bit subtle for some but, it's quite refereshing.

This was a perfect treat for a hot humid summer night. I followed the recipe exactly, though I would def. add some cubed cukes and avocado for texture. A few days later I used this recipe again, but used dill instead of cilantro, left out the avocado, used 1/2 cup yogurt and subbed buttermilk for the chilled water. Even more delicious, since this version was lighter. I've made both soups several times already this year.

I could not get the comment of "paste" from another reviewer out of my head when eating this. Could be due to letting the yogurt drain too long and omitting the water and ice. Was too thick and chalky. Smells good though.

Reminds of a chilled avocado soup I once had in Mexico, but lighter and more refreshing. Has become a part of my summer repertoire since it first made its appearance.

Yuck. This can be likened to eating green paste. I followed the recipe as written. What a terrible waste of delicious avocados.

This soup was great, I made it for St. Patricks Day, since it was green, and it is really hot in San Francisco right now. I know it's not exactly Irish, but it made for a great mood setter. I did make a few modifications. I used a little bit of fresh parsley and a pinch of dried dill instead of the called for herb. It honestly only makes two servings, so if you have more people you should double the recipe. I think next time I will double it and serve it with a small salad for a full meal. I also added some chopped cucumber and avocado to give it a bit of texture before serving.

Careful with the garlic--we like it that way, but just be warned. Go all the way to the green with the scallions, or add a little more to bring out the flavors. Needed more lemon juice, nice upper. Thought with silken tofu instead of yogurt would be interesting to try one time. We never added the ice and used half as much liquid, since we liked that smoother consistency better. It needed something a little sweet, so we added a dollap of honey. Then a sprinkle and a half of cumin, a sprinkle of cayenne for zowz, and of course we're saltaholics so we were generous with that and the pepper. For me, I liked even more cilantro (add at the end), and Iɽ leave some bits of the cucumber and avocado separate, mix in at the end so you can have a little chunk.

Good, simple soup. I like the fresh taste of the cukes on a hot day, and thought the avacado might make the soup taste a bit too much like green goddess salad dressing. So I added a bit more cuke to the mix-- perfect! This isn't a strong-tasting dish, so serve it as a light firtst course before the main event. it'll be a hit.

just made this for a quick and easy lunch and will definitely be making it again. So quick, tasty and healthy. I substituted fresh oregano for the coriander, as it was all that I had in hand- and did add a touch of cumin as well for an interesting twist.

Yum! Very refreshing on hot nights. Plus, the combination of yogurt, avocado, and cucumbers makes it delightfully healthy. Lemon juice would have been great if Iɽ had it, but the soup was fine without. Also subbɽ parsley for coriander, which worked out fine.

Great recipe-- refreshing & light. We had melon & procuitto for a first course, followed by this. I used the whole avacado, added a bit more lemon juice, and dried cumin instead of the coriander. yum! Will definitely make it again & again.

Easy and a show stopper -- I served this as a first course at a dinner party, and everyone was impressed. It's improved by upping the amount of lemon, avocado and coriander, and serving with lemon sedges.

Very refreshing especially during this heat wave of ✂. I never would have thought to put avocado in a cold cuke soup. It gave the soup a very rich taste. Unbelievably there was some left over and I had it the next day -- even better cause it was colder!

An easy, elegant and delicious cold soup. I make it for friends and relatives as well, and I always get raving comments

With a few modifications this was wonderful. I used the whole avocado and sour cream. Also, I added Tabasco which added a spicy-vinegary kick. Yum. Added lots of cilantro, too.

I liked this -- the ingredients are recipe are simple -- but I thought the soup tasted a bit watery. I might try more avocado than the recipe calls for, less water, or maybe chicken stock instead of water. Thoughts?

Chilled Cucumber and California Avocado Soup

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1 x
  • Cuisine: soup


A lovely raw summer avocado soup with yogurt and coriander- perfect for those hot summer days!


  • 2 medium cucumber ( 2 lbs)
  • 2 ripe avocado ( 1 pound)
  • 1 garlic clove, minced
  • 1 teaspoon coriander, toasted and ground
  • Juice from 1 large lemon
  • Lemon zest for one large lemon
  • 1 cup plain whole milk yogurt
  • 1/2 teaspoon salt
  • 1 to 1 1/2 cups water, as needed to thin


  • 1/2 large ripe avocado
  • 1 tablespoon lemon juice
  • 1/4 teaspoon chili flakes
  • 2 tablespoon s hemp seeds


  • Peel the cucumber and slice in half lengthwise. Scoop out the seeds from the inside of each half. Roughly chop the cucumber and place in a blender.
  • Cut the avocado in half and remove the pit. Scoop out the avocado and place in the blender with the cucumber. Add the garlic, ground coriander, yogurt, lemon juice, zest, and salt. Puree until the soup is smooth, adding water as needed to reach a soup consistency. Place in a bowl and refrigerate until cool.
  • Dice the avocado and toss with lemon juice and chili flakes (if using). Divide the soup into two bowls and top with diced avocado and hemp seeds.


Tips & Tricks: This soup works best with ripe avocado- they puree the best. Also, if you do not have a high-speed blender, dice the cucumber small before blending.

Stock up: get the pantry ingredients you will need: Yogurt, Avocado, Cucumber


  • Calories: 656
  • Sugar: 17.1
  • Sodium: 674
  • Fat: 47
  • Carbohydrates: 56
  • Fiber: 25.7
  • Protein: 17
  • Cholesterol: 15.9

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Avocado Soup

Cold Avocado and Cucumber Soup

Recipe adapted from Canal House Cooking, Volume No. 4

Yield: 4 Servings


3 ripe, unblemished avocados

1 English cucumber, unpeeled, roughly chopped (about 2 cups)

3 tablespoons fresh lemon juice

Hot pepper sauce (such as Tabasco), for serving


1. Slice the avocados in half lengthwise, working around the pit. Twist to separate the halves. Remove the pit and use a spoon to scoop out the flesh.

2. Add the avocados, cucumber, garlic, lemon juice and chicken stock to a blender and puree until smooth, working in batches if necessary. Season with salt and refrigerate until the soup is well chilled.

3. Divide the soup among 4 chilled bowls. Garnish with a dollop of sour cream and a dash of hot pepper sauce and serve.

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For those haters out there- add some salt!

I threw this together based on what I had in my fridge and it was great! Iɽ serve this to guests in a heartbeat and I esp. love that it's "no cook." I did a half of a chubby cucumber, de-seeded and peeled, 1/2 of a small white onion, and two medium sized, slightly over-ripe avocados. Liquid was juice from one small lemon, 1 cup low-sodium chicken broth and 1 cup low-fat buttermilk. For seasoning I added about a 1/2 tsp cumin and a 1/4 tsp coriander, plus about 1 tsp of salt . I had to also add about 1/4 cup water. I really liked the more avocado-heavy flavor and the punch from the extra spices of mine, although I do think I could have added more cucumber.

a refreshing, rich starter to a grilled summer meal. If it seems to thick, as some have said, add some skim milk to get your desired consistensy. Delicious!

Chilled Avocado and Cucumber Soup with Coconut Milk and Tahini Drizzle

An impressive starter for your next dinner party. A light and refreshing chilled soup that is super easy to prepare and welcome any time of the year.

This recipe was inspired by one I came across in a magazine but, for the life of me, I cannot find the original. When I do, I will make sure to note it here.

**If you want to make this vegan, just replace the greek yogurt with coconut cream.

  • 2 English Cucumbers (long, thin with a dark green skin)
  • 2 Ripe Avocados
  • Juice from 1 lime (or to taste)
  • 4 Scallions, 3 finely chopped for soup, 1 finely chopped and reserved for garnish
  • 1 cup unsweetened coconut milk
  • Water, (as needed to thin)
  • Salt

Chilled Avocado Cucumber Soup

This fresh, chilled cucumber soup is actually the little green sister of the famous Spanish gazpacho. A soup that you will find especially in warmer countries and that is eaten chilled.

This green version turns smooth and creamy thanks to the avocado, and tastes deliciously refreshing in the summer heat!


  • 2 large or 3 small, perfectly ripe avocadoes
  • 1/2 cucumber
  • 1 green bell pepper, hulled and deseeded
  • 1 jalapeno or serrano chile, hulled and deseeded
  • 1 Spanish onion, skinned
  • 1 clove garlic, peeled
  • 1 pint cold water
  • 1 teaspoon salt
  • Small bunch fresh cilantro
  • Juice of 1 lime or lemon


  1. Skin, halve, and stone avocadoes.
  2. Roughly chop cucumber, pepper, chili, onion and garlic.
  3. Put them in blender (or vegetable juicer, if available) with the water and process thoroughly.
  4. Strain, pressing well to extract all the juices.
  5. Return strained liquid to blender with avocado flesh, cilantro leaves (leaving a few for decoration), lime juice and salt.
  6. Process to puree, adjust seasoning.
  7. Serve chilled, topped with a dollop of sour cream, lime quarters and kosher salt.
  8. Accompany with small glasses of tequila, either to sip with lime and salt, or to stir directly into the soup (optional).

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