Chilled Cucumber Avocado Soup

Chilled Cucumber Avocado Soup Follow Me on Pinterest

My summer eating preferences have finally kicked in, after last week’s ridiculously warm streak of weather. Unfortunately, I woke up to temps in the low 20s around Boston this week, with the wind chill around 12 degrees. Seriously?!

The tulips that are now in full bloom are taking it hard, the squirrels aren’t sure if they should start hoarding acorns again, and I’m just generally annoyed. And of course, my new patio furniture arrived late last week. Now I get to stare longingly at it from my window.

Raw Cucumber Avocado Soup Follow Me on Pinterest

I think it’s supposed to warm up to “normal” temps throughout the week (although, what is “normal” these days?), which is an especially good thing, because I have a giant bowl of chilled cucumber avocado soup sitting in my fridge. Oh, and a couple of sorbet recipes in the works for later this week. Like I said, my cravings for summery foods kicked in just in time for the weather to do a complete 180, and then quickly retreated as I stepped outside to discover winter was back with a vengeance.

Cucumber Avocado Soup Follow Me on Pinterest

I hope it’s warmer where you live, but if not, this chilled soup is still pretty fantastic. It’s also insanely simple – cucumbers, avocado, lime juice, and water. You can have some fun with add-ins, like cilantro and chopped tomatoes, or even a little fresh salsa or corn added on top just before serving.

Vegan Cucumber Avocado Soup Follow Me on Pinterest

So, crank up the heat, stop staring at your shiny, new outdoor furniture, and chill out (literally) with a bowl of refreshing cucumber avocado soup. It’ll be “real” summer before we know it.

Chilled Cucumber Avocado Soup
 
Prep time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 lb. Organic Cucumbers, roughly chopped
  • 2 Small Avocados, cut into small pieces
  • ¼ C. Fresh Lime Juice (about 2 limes)
  • ¾ C. Water
  • 1 Tsp. Sea Salt
  • ½ Tsp. Black Pepper
  • Chopped Tomato & Cilantro for Garnish (optional)
Instructions
  1. Place the cucumbers, avocados, lime juice, water, sea salt, and pepper into a blender.
  2. Process ingredients until smooth.
  3. Taste and add more salt/pepper if you like.
  4. Transfer the soup to a large bowl or tupperware and chill in the fridge for at least an hour before serving.
  5. Garnish with fresh, chopped tomato and cilantro if you like.
Notes
If you're not using organic cucumbers, be sure to peel them to remove that waxy skin and as much of the pesticides as possible. If you're a big fan of cilantro, feel free to blend a handful (1/4 - ½ C. or so) directly into the soup.

 

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Comments

    • says

      This weather is so bizarre! Boston is also back to the normal 40s, but it was so, so cold at the start of the week! It feels even colder because we got spoiled with summer-like temps!

  1. says

    I’ve always been fascinated by chilled soups, and yet been oddly wary of them. Something in my little OCD brain screams “Soup is supposed to be hot!!!” and refuses to let me try them. This looks good though, so I might surpass my crazy and just try it.

  2. says

    I’m flying into Logan on Saturday for a quick 2 day trip- and that weather better warm up! My husband was actually in Boston from Friday-Monday for work, and he’s going up again (with me)- but this time it’s to visit his dad and some of our friends.
    I would eat that soup whether it’s warm or cold out. The weather really doesn’t dictate the temperature of my food too much- I eat ice cream all winter long!
    I am a big fan of gazpacho in the summer though- it’s always refreshing.

    • says

      Fun! I think it’s supposed to be around 50 degrees this weekend and no rain. Not bad!

      I can eat ice cream any day (I power through the cold!), but I’ve had to follow my smoothies with hot tea this week. Mostly it’s just my hands that get cold, which then makes the rest of me cold. :)

  3. says

    You and I are on far too much the same brain wave!!!! I made a version last week and it’s getting posted tomorrow! Your version is just a teeny bit simpler than mine, so it’s good to know I can pare it down a bit and still be happy.

  4. says

    yum! I made a chilled avocado/ guacamole soup a few weeks back that I loveddd! And I was thinking of all the fun things you could add to spice it up to- raw corn kernels for a crunch, tons of herbs etc.

  5. says

    I LOVE chilled soups! This crazy weather…not so much. This recipe makes me ohsohappy though…loving its CSD-friendly nature. This + gazpacho will probably be my go-to recipes this summer!

  6. says

    The weather has been the same around here, just not quite as cold. It’s in the 80’s one week, then down to 50’s the next. I know, not that bad, but I’m in California and I’m not a fan of the cold! Hopefully summer will be here soon…

  7. says

    I am loving everything about this-the “summer” factor, the avocado, the color, the smooth texture and simple ingredients. This is a keeper!

    • says

      Thanks, Dawn! The simplicity of this recipe is what makes it so great – it’s incredibly easy to prepare and the flavors really “pop”. :)

  8. says

    Ohio weather is so bipolar. It was in the 80s last week, and has been chillier the past couple days (def. needed a coat) and it’s supposed to warm back up tomorrow or the next day…seriously, it needs to make up its mind! But I need to try this soup regardless, sounds amazing.

  9. Beverly says

    Delicious! I remember my first cucumber soup– it seemed so odd in name, and yet it was love at first bite! I do sympathize with your spring fever and the noncompliant weather. I’m trying to send some springtime sun your way! It hit the 90s here in Texas yesterday…. I fear summer.

    • says

      I think it worked – it’s finally sunny again in Boston! ;) I was fearing summer a little when it was in the 80s here for the better part of a week, thinking it was either going to be 100+ and humid all the time or 40s and rainy (one of two extremes). The weather is all over the place!

  10. Laura S says

    Hey Amanda,
    Approximately how many medium/large-ish cucumbers would this be? I don’t have a scale but I want to make sure I use the correct ratio of cucumbers to avocado.

    Like others I usually shy away from cold soups but I love every ingredient listed and have it all on hand….and most importantly I love that with so few ingredients and no cooking required, it will be QUICK! I’m in need of some speedy meals lately…been spending waaaay too much time on complicated recipes, some that haven’t even been worth the time! :-(

    • says

      I used 2 large cucumbers (they were from TJ’s, if that’s at all helpful). Even if the ratio of cucumber to avocado is a little off, I’m sure it will still taste fantastic. :)

      I hate when I spend a ton of time on a recipe and then it’s just kind of meh. Live and learn, I guess!

  11. Sharon says

    I absolutely love this recipe! Can’t get enough in this hot weather. I’ve found that subbing the water for coconut milk adds a delicious creamy sweet flavor that complements the cucumber and avocados soo well. Thanks for posting!

  12. Marie says

    Hello,

    Is this a good soup to make ahead and take along for work? Looks Good! If it’s portable that would be awesome! I know Avocados can brown easily so thought I’d ask your opinion :)

  13. Jeremy says

    Thanks for sharing this recipe. I was looking for a chilled soup to make with cucumber and came across this. I had just bought one of those large avocados, called a Reed, so I used one of those instead of two small ones. I also decided to use some sorrel instead of cilantro, which was great because it has a lemony tang to it.
    Also, since I used the Reed I hollowed out the skin and used that as a bowl, sitting on a yellow bell pepper round for stability.
    Again, thank you for sharing this, it was wonderful.

    • says

      I’m so happy you liked the recipe! Your version sounds fantastic – I will have to try it with sorrel next time. The presentation sounds beautiful! Very clever to use a bell pepper round to keep the avocado from tipping over.

  14. says

    thank you for the wonderful recipe! I will be using it on Monday for 2 of my clients for their 3 day detox! I am also salivating as I am going to the kitchen right now to make it for myself and my family :) it’s my second time making it. I love to add a few stalks of celery or parsley to the blender..
    best,
    Marina

  15. Nadine says

    Just made this and had a taste – delicious!!! (and so easy!) I used all the organic cucumbers from my weekly farmer’s market basket and added 3 avocados; I think 2 avocados would have been enough as it’s a tad too creamy and was wondering if you had ever stretched it with water.

    Can’t wait to have this with some organic tortilla chips :-D

    • says

      It’s doesn’t get much easier than this recipe! I think you could try adding a little water to cut down on the extra avocado. You may have to adjust the seasoning, but it should work. :)

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