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Creamy Cold Cucumber Avocado Soup

creamy cold cucumber avocado soup - featured image

A refreshing and creamy cold soup made with cucumber, avocado, Greek yogurt, and fresh dill, perfect for hot days and light meals.

Ingredients

Scale
  • 2 medium English cucumbers, peeled and chopped
  • 1 large ripe avocado, peeled and pitted
  • 1 cup (240 ml) full-fat Greek yogurt
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • ½ cup (120 ml) cold water or vegetable broth
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Peel and chop the English cucumbers into 1-inch chunks. Remove the avocado pit and scoop out the flesh. Chop the fresh dill finely. Mince the garlic clove.
  2. In a high-speed blender, combine cucumbers, avocado flesh, Greek yogurt, lemon juice, minced garlic, and olive oil. Pulse until smooth and creamy.
  3. Gradually add cold water or vegetable broth while blending to reach desired consistency.
  4. Add chopped fresh dill, salt, and freshly ground black pepper to taste. Blend briefly to mix. Taste and adjust seasoning as needed.
  5. Transfer the soup to a pitcher or bowl, cover, and refrigerate for at least 1 hour to chill and let flavors meld.
  6. Before serving, stir gently and pour into chilled bowls or glasses. Garnish with a sprig of dill or thin cucumber slices if desired.

Notes

Use ripe avocados for best creaminess. Peel cucumbers to avoid bitterness. Chill soup for at least 1 hour for best flavor. Adjust seasoning after chilling. For vegan version, substitute Greek yogurt with coconut or almond-based yogurt and use water or vegetable broth instead of dairy liquids. If soup is too thick after chilling, whisk in a splash of cold water or broth. Avoid freezing as texture may degrade.

Nutrition

Keywords: cold cucumber soup, avocado soup, creamy soup, summer soup, dill soup, Greek yogurt soup, healthy soup, easy soup recipe