Chilled Cucumber Avocado Soup
A creamy, vegan cold soup made with cucumber, avocado, and a hint of jalapeno. Topped with pineapple and cucumber, it’s a fiber-rich, low-carb, and heart-healthy option for quick lunches, light dinners, or meal prep. Refreshing, satisfying, and ready in under 10 minutes.
Equipment
- 1 Blender
- 1 knife
- 1 Chopping Board
- 1 Measuring Cup
Ingredients
- 1 large cucumber peeled and chopped
- 1 ripe avocado
- 1 jalapeno trimmed and deseeded
- ½ lemon juiced
- 3 tablespoons fresh cilantro optional: use ¼ cup for stronger flavor
- ½ teaspoon salt
- ½ cup water plus more if needed for blending
- ½ cup chopped pineapple for garnish
- ½ cup chopped cucumber for garnish
Instructions
- Prepare the Cucumber: Start by washing your cucumber thoroughly under cold running water. Peel off the skin if you prefer a smoother texture, then chop the cucumber into large chunks. This ensures it blends evenly and gives the soup a silky consistency. Set aside a small portion (about ½ cup) for garnish later.
- Prepare the Avocado: Cut the avocado in half, remove the pit, and scoop out the flesh using a spoon. Place the avocado flesh into your blender. Ripe avocado is essential for a creamy texture and rich, buttery flavor.
- Prepare the Jalapeno: Trim off the stem of the jalapeno and remove the seeds to reduce heat, unless you prefer a spicier kick. Chop it roughly and add it to the blender with the avocado and cucumber. Jalapeno adds a subtle, zesty note that balances the creaminess.
- Add Citrus for Brightness: Squeeze the juice from half a lemon into the blender. The lemon juice enhances the flavor, adds a refreshing tang, and helps keep the avocado from browning. You can also add a little zest if you want a more pronounced citrus flavor.
- Incorporate Fresh Herbs: Add 3 tablespoons of fresh cilantro (or ¼ cup for a more pronounced flavor) to the blender. Cilantro contributes a fresh, vibrant note that complements the creamy avocado and crisp cucumber beautifully.
- Season the Soup: Sprinkle in ½ teaspoon of salt to enhance all the flavors.You can adjust the seasoning later if needed after blending.
- Blend the Soup: Pour in ½ cup of water and secure the lid on the blender. Blend on high speed until the mixture is perfectly smooth. Stop occasionally to scrape down the sides with a spatula if necessary. Add more water a tablespoon at a time until you reach your desired consistency. The soup should be silky, light, and pourable.
- Taste and Adjust: Taste the blended soup and adjust seasonings as needed. Add more salt, a few drops of lemon juice, or an extra jalapeno if you want more heat. Blending allows you to balance flavors perfectly.
- Chill the Soup: Transfer the soup into an airtight container or bowl, cover, and refrigerate for at least one hour. Chilling helps the flavors meld and makes the soup extra refreshing. For maximum flavor, chill for 2 hours or more.
- Prepare the Garnish: While the soup is chilling, chop ½ cup of pineapple and ½ cup of cucumber for garnish. The pineapple adds a sweet, tropical contrast, while the cucumber adds extra crunch and freshness.
- Serve and Enjoy: Pour the chilled soup into bowls. Sprinkle the pineapple and cucumber on top as a garnish. Serve immediately and enjoy the refreshing, creamy, nutrient-packed delight. This soup is perfect as a light lunch, appetizer, or a healthy snack.
- Storage Tip: Store any leftovers in an airtight container in the refrigerator for up to 3–5 days. Stir gently before serving, as natural separation may occur.
Notes
- For extra citrus flavor, add a teaspoon of lemon zest along with the juice.
- Increase the spice level by using a second jalapeno or leaving some seeds in.
- Swap cilantro for fresh dill for a slightly different herbal flavor.
- Try topping with fresh mango, croutons, or a sprinkle of feta cheese for variation.
- Leftovers will keep in an airtight container in the fridge for 3–5 days.
- Adjust water gradually when blending to achieve your preferred soup thickness.
