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Cold Cucumber Avocado Soup

A light, creamy, chilled soup that pairs ripe avocado with fresh cucumber and herbs for a cooling summer starter.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Calories: 260
Ingredients Method Notes

Ingredients
  

Produce
  • 2 medium cucumbers peeled and seeded
  • 2 ripe avocados
  • 1 clove garlic minced
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp fresh mint or dill chopped
  • 2 tbsp scallions thinly sliced
  • 1 tbsp lime juice
  • 1 tbsp lemon juice
  • 1/2 cup Greek yogurt plain
  • 1/2 cup coconut milk full‑fat
  • 2 tbsp olive oil extra‑virgin
  • 1/4 cup cold water or vegetable broth for desired thickness
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper optional
  • 1 cup grilled cucumber slices for garnish
  • 1 sprig fresh dill for garnish

Method
 

Steps
  1. Preheat a grill or grill pan over medium heat and lightly brush cucumber cubes with olive oil. Grill for 1–2 minutes per side until grill marks appear.
  2. In a blender, combine grilled cucumbers, avocado flesh, minced garlic, lime juice, lemon juice, chopped cilantro, mint or dill, scallions, Greek yogurt, coconut milk, and cold water or broth.
  3. Season with ground cumin, salt, black pepper, and optional cayenne pepper. Add extra‑virgin olive oil.
  4. Blend on high until smooth; adjust thickness with more liquid if needed.
  5. Transfer to a shallow dish, cover, and refrigerate for at least 20 minutes to chill.
  6. Serve chilled in bowls, garnished with grilled cucumber slices, a sprig of dill, and a drizzle of olive oil.

Notes

Keep refrigerated in an airtight container for up to 24 hours. Serve chilled. This soup can be made 1 day ahead; give it a good stir before serving.