Cool Cucumber Avocado Soup Recipe – Easy Summer Blend

Last Updated on 2 months by Neha Deshmukh

Cool Cucumber Avocado Soup Recipe – Easy Summer Blend

Hey everyone! If you’re anything like me, the summer heat just begs for something cool, refreshing, and easy. I stumbled upon this Cucumber Avocado Soup a few years ago, and it’s been a lifesaver ever since. It’s unbelievably creamy, packed with flavor, and takes almost no time to whip up. Seriously, this is the kind of recipe that makes you feel good about getting in the kitchen, even when it’s sweltering outside. Let’s get blending!

Why You’ll Love This Recipe

This soup is a total winner for so many reasons. It’s incredibly light and hydrating, perfect for those hot days when you don’t want anything heavy. The avocado gives it a luxurious creaminess without needing any dairy (though we can add some in, if you like!). Plus, it’s a fantastic way to use up cucumbers from the garden – or a great excuse to buy a few extra at the market. It’s a vibrant, healthy, and utterly delicious soup that’s sure to become a summer staple.

Ingredients

Here’s what you’ll need to make this dreamy soup:

• 3 cups cucumber, chopped (about 300g)
• ¾ cup onion, chopped (about 150g)
• ½ tablespoon all-purpose flour (about 8g)
• ½ tablespoon olive oil (about 7ml)
• 1 green chili, finely chopped (optional)
• 10 oz vegetable stock (about 300ml)
• ½ avocado
• ½ tablespoon lemon juice (about 7ml)
• ½ tablespoon lime juice (about 7ml)
• ¾ cup plain yogurt (about 180ml)
• 2 tablespoons cilantro/coriander leaves, chopped
• 1 tablespoon parsley, chopped
• ½ teaspoon salt (about 3g)
• ½ teaspoon freshly ground pepper (about 2g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

Cucumber Varieties for Best Flavor

English cucumbers (the long, thin ones wrapped in plastic) are my go-to because they have fewer seeds and a milder flavor. But any cucumber will work! If you’re using a regular cucumber, you might want to peel it and remove some of the seeds to prevent the soup from becoming too watery.

The Role of Avocado: Creaminess & Health

Don’t skip the avocado! It’s what gives this soup its incredible texture. Plus, it’s full of healthy fats and nutrients. Make sure your avocado is ripe – it should yield to gentle pressure.

Choosing Your Oil: Olive Oil vs. Other Options

I love using extra virgin olive oil for its flavor, but you can use any neutral-flavored oil like avocado oil or sunflower oil if you prefer.

Fresh Herbs: Cilantro & Parsley – Regional Preferences

Cilantro and parsley add a lovely freshness. If you’re not a fan of cilantro (it’s a genetic thing!), you can definitely use all parsley. My friend’s family always adds a little mint too – more on that in the variations section!

Spice Level: Adjusting the Green Chili

The green chili is optional, but it adds a nice little kick. Start with a small amount and taste as you go. You can always add more, but you can’t take it away!

Step-By-Step Instructions

Alright, let’s make some soup!

1. Heat the olive oil in a saucepan over medium heat. Add the chopped onion and green chili (if using). Sauté until the onions turn translucent – about 5-7 minutes.
2. Stir in the all-purpose flour and cook for a minute or two, creating a roux base. This helps thicken the soup slightly.
3. Add the chopped cucumbers and vegetable stock. Bring to a simmer, then reduce the heat to low and cook for 25-30 minutes, or until the cucumbers are nice and soft.
4. Let the mixture cool slightly. This is important for safety when blending!
5. Transfer the soup to a blender (or use an immersion blender). Add the avocado, lemon juice, lime juice, cilantro, and parsley.
6. Blend until everything is completely smooth and creamy. You might need to scrape down the sides of the blender a few times.
7. Chill the soup in the refrigerator for at least 30 minutes. This allows the flavors to meld and the soup to get beautifully cold.
8. Before serving, whisk in the yogurt and season with salt and pepper to taste.

Expert Tips

Want to take your soup to the next level? Here are a few of my favorite tricks:

Achieving the Perfect Soup Consistency

If the soup is too thick, add a little more vegetable stock or water until it reaches your desired consistency. If it’s too thin, you can blend in a little more avocado.

Preventing Avocado Browning

Avocado can brown quickly once exposed to air. The lemon and lime juice help prevent this, but it’s still best to serve the soup relatively soon after blending.

Balancing Flavors: Lemon/Lime Juice

Don’t be shy with the lemon and lime juice! They brighten up the flavors and add a lovely tang.

Using Cold Ingredients for a Chilled Soup

For an extra-chilled soup, use cold vegetable stock and even chill the cucumber slightly before blending.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Vegan Cucumber Avocado Soup

Simply substitute the plain yogurt with a plant-based yogurt alternative, like coconut yogurt or cashew yogurt.

Gluten-Free Adaptation

Make sure your vegetable stock is gluten-free. You can also use a gluten-free flour blend instead of all-purpose flour.

Spice Level Adjustments: Mild to Hot

Adjust the amount of green chili to your liking. For a milder soup, remove the seeds from the chili before chopping. For a spicier soup, add a pinch of cayenne pepper.

Summer Cooling Adaptations: Mint & Coconut Water

My friend’s mom always adds a handful of fresh mint leaves to the blender for an extra cooling effect. You can also substitute some of the vegetable stock with coconut water for a subtle sweetness.

Serving Suggestions

This soup is delicious on its own, but it’s also great with a side of crusty bread for dipping. A sprinkle of extra cilantro or a drizzle of olive oil makes a beautiful garnish. It’s perfect for a light lunch, a refreshing appetizer, or a cooling dinner on a hot summer night.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days. The color might change slightly due to the avocado, but it will still taste delicious!

FAQs

Got questions? I’ve got answers!

Can I make this soup ahead of time?

You can definitely make the soup a day ahead of time. Just be aware that the color might darken slightly.

What if I don’t have both lemon and lime juice?

You can use all lemon juice or all lime juice – about 1 tablespoon total.

Can I use Greek yogurt instead of plain yogurt?

Yes, you can! Greek yogurt will make the soup a bit thicker and tangier.

Is it possible to make this soup without a blender?

It’s tricky, but you could try using a food processor. The texture won’t be quite as smooth, but it will still be tasty.

What’s the best way to adjust the thickness of the soup?

Add more vegetable stock or water to thin it out, or blend in more avocado to thicken it up.

Can I add other vegetables to this soup?

Absolutely! A little bell pepper or zucchini would be delicious.

Enjoy this cool and refreshing soup! I hope it becomes a summer favorite for you too. Let me know in the comments what you think!