Chilled Cucumber Avocado Soup
A creamy, refreshing cold soup made with cucumber, avocado, and a touch of jalapeño for spice. Naturally vegan and nutrient-rich, this no-cook recipe is perfect for a light summer meal or snack. Best served chilled with fresh toppings like pineapple or cucumber for extra crunch and sweetness.
Equipment
- 1 Blender
- 1 Chef’s knife
- 1 Cutting board
- 1 Citrus juicer (optional)
- 1 Mixing Bowl
Ingredients
- 1 large cucumber peeled and roughly chopped
- 1 ripe avocado pitted and peeled
- 1 jalapeño deseeded and trimmed
- ½ lemon juiced
- 3 tbsp fresh cilantro or ¼ cup for stronger flavor
- ½ tsp salt
- ½ cup water plus more as needed
- ½ cup chopped pineapple for serving
- ½ cup chopped cucumber for serving
Instructions
- Prepare the Fresh Ingredients: Start by gathering all your ingredients. Peel the cucumber, slice it lengthwise, and scoop out any large seeds if present. Chop it into a few large pieces so it blends smoothly. Cut the avocado in half, remove the pit, and scoop the creamy flesh into a bowl. For the jalapeño, trim off the stem, slice it open, and carefully remove the seeds and membranes to control the spice level. Finally, rinse the cilantro and pat it dry with a paper towel.
- Add Ingredients to the Blender: Transfer the chopped cucumber, avocado flesh, jalapeño, fresh cilantro, lemon juice, salt, and ½ cup of cold water into a high-speed blender. Starting with just a small amount of water helps achieve a thicker, creamier consistency that you can adjust later.
- Blend Until Smooth and Creamy: Secure the blender lid and blend on high speed for 1–2 minutes, or until the mixture is silky smooth and no chunks remain. Pause to scrape down the sides if needed. If the soup feels too thick, gradually add a little more water—about 2 tablespoons at a time—until you reach your desired consistency. It should be creamy yet pourable, similar to a light smoothie.
- Taste and Adjust the Flavor: Once blended, give the soup a taste test. If you prefer more brightness, squeeze in a bit of extra lemon juice. For stronger herb flavor, add a little more cilantro and blend again. If you like it spicier, blend in a second jalapeño or leave in a few seeds. Adjust salt to your liking.
- Chill the Soup Properly: Pour the blended soup into a glass or ceramic container and cover tightly with a lid. Place it in the refrigerator for at least 1 hour to allow the flavors to meld and the soup to become refreshingly cold. For the best flavor, chill it for 2–3 hours if time allows.
- Prepare the Toppings: While the soup chills, prepare the toppings. Dice some fresh pineapple into small cubes for a sweet, juicy contrast. Chop additional cucumber into tiny pieces for crunch. Keep both in a small bowl in the fridge so they stay crisp and cool until serving time.
- Serve and Garnish: When ready to serve, stir the soup gently, then ladle it into chilled bowls. Sprinkle the top with the pineapple cubes and cucumber pieces. For an elegant finish, add a drizzle of olive oil, a pinch of black pepper, or a few cilantro leaves if desired. Serve immediately while cold, and enjoy its refreshing, creamy goodness.
Notes
- For a stronger citrus punch, add a little grated lemon zest along with the juice.
- Prefer more spice? Keep some jalapeño seeds or add a second chili.
- Fresh dill can replace cilantro for a different flavor profile.
- Optional garnishes: diced mango, crumbled feta cheese, or crunchy croutons.
- Blend longer for ultra-smooth texture; add extra water for a lighter consistency.
- This soup tastes best well-chilled, so don’t skip the refrigeration step.
- Use ripe avocados for a creamier, silkier result.
- If making ahead, keep toppings separate until serving.
- Organic cucumber and avocado will give a fresher, cleaner flavor.
- A drizzle of olive oil before serving adds richness and depth.
