This avocado cucumber soup is one of those recipes that just works—it’s creamy, cool, and super refreshing.
I’ve been making versions of this every summer when the weather gets sticky and hot, and all I want is something light and healthy but still satisfying.
It’s like a chilled green smoothie, but savory and way more exciting.
No cooking. Just a little chopping and blending.
Done in 10 minutes. Trust me—you’ll want to slurp this right out of the bowl.
🍵 Why I Love This Recipe
This soup became a summer go-to for me a few years ago. I was craving something light but filling, and stumbled on this idea while trying to use up avocados and cucumbers. One blend later, I was hooked.
- It’s cold and creamy without needing cream
- The lime gives it a fresh zing
- It’s healthy but feels rich
- It takes 10 minutes—no cooking required!
- Great for lunch or a light dinner
🛒 What You’ll Need
- 2 ripe avocados, peeled and pitted
- 1 large cucumber, peeled and chopped
- 1 cup plain Greek yogurt (full-fat or low-fat both work)
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 small garlic clove, minced
- 1/4 cup fresh cilantro leaves
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup cold water (or more for thinning)
- Optional: extra yogurt, cucumber slices, cilantro for garnish
👩🍳 Pro Tips
- Use ripe avocados – they should feel soft when gently squeezed, but not mushy.
- Chill your ingredients first – if everything’s cold, the soup will be ready to eat right away.
- Adjust the thickness – add more cold water a little at a time if it’s too thick.
- Blend longer than you think – this makes it super creamy and smooth.
- Taste before serving – you may want a little more lime or salt depending on your preference.
🧰 Tools You’ll Need
- Blender or food processor
- Cutting board
- Knife
- Measuring cups and spoons
- Citrus juicer (optional)
- Serving bowls
🔁 Substitutions & Variations
- No Greek yogurt? Use plain regular yogurt or coconut yogurt (for dairy-free)
- No cilantro? Try fresh dill or mint for a different flavor
- Add protein: Top with grilled shrimp or shredded chicken
- Add spice: Toss in a slice of jalapeño or a pinch of cayenne
🕒 Make Ahead Tips
- You can make this up to 24 hours in advance. Just store it in a sealed container in the fridge.
- Give it a quick stir before serving—it may separate slightly.
🥣 How to Make Creamy Avocado Cucumber Soup
Step 1: Prep Your Ingredients
Peel and chop 1 large cucumber. Peel and pit 2 ripe avocados. Mince 1 small garlic clove. Cut 1 lime in half and juice it.
Step 2: Add Everything to Blender
In a blender, combine the avocado, cucumber, Greek yogurt, garlic, lime juice, cilantro, salt, pepper, and 1/2 cup cold water.
Step 3: Blend Until Smooth
Blend on high for 1–2 minutes until the soup is completely smooth and creamy. Scrape down the sides if needed.
Step 4: Taste & Adjust
Taste the soup. If it’s too thick, add more cold water. Adjust salt, pepper, or lime to taste.
Step 5: Serve & Garnish
Pour the soup into bowls. Garnish with a swirl of yogurt, cucumber slices, and a few fresh cilantro leaves.
🧊 Leftovers & Storage
- Store in the fridge in an airtight container for up to 2 days
- Give it a stir before eating
- Don’t freeze—avocados don’t thaw well
📏 Macros (Per Serving – Makes 4 Servings)
Approximate Nutrition (per serving):
- Calories: 210
- Protein: 6g
- Carbs: 12g
- Fiber: 6g
- Fat: 16g
🧪 Why This Recipe Works (Quick Science)
- Avocados give creaminess without dairy
- Cucumbers add water content and a cooling effect
- Yogurt adds body and a slight tang
- Lime juice balances the richness with acid
- Blending fully emulsifies fats and water, making the soup smooth
⚠️ Common Mistakes
- Using under-ripe avocados – they won’t blend smoothly
- Forgetting to chill ingredients – it won’t be cold enough to enjoy right away
- Adding too much water at once – it can get too thin fast
- Not blending long enough – soup can end up chunky
🍽️ What to Serve With It
- Crusty bread or pita chips
- A side salad with a lemon vinaigrette
- Grilled shrimp skewers
- Chilled white wine or sparkling water with lime
❓ FAQ
Can I make this vegan?
Yes! Just use a non-dairy yogurt like coconut or almond.
How long does it keep?
About 2 days in the fridge, airtight.
Can I use a food processor instead of a blender?
Yes, but it may take a bit longer to get it really smooth.
Can I freeze it?
Nope—avocado changes texture when thawed and it won’t be nice.
💬 Let’s Wrap It Up
This creamy avocado cucumber soup is the easiest way to stay cool and eat something fresh and healthy. It’s like a green hug in a bowl—and no stove needed! I’d love to hear how yours turns out. Drop a comment below with your thoughts or questions—I’m always here to help!
Let’s get blending 💚