This soup isn’t trying too hard. It doesn’t scream for attention or come dressed in microgreens and complicated words. It’s quiet. Smooth. A little zesty. The kind of thing you slurp on a hot day and instantly feel better without even knowing why. This chilled cucumber and avocado soup does one thing well — it cools you down and keeps you full without weighing you down.

There’s no fire, no fuss, and no fancy technique. Just real ingredients blended into something silky, green, and oddly comforting. And the best part? You’ll have it on the table in less time than it takes to scroll through recipes you’ll never make.

Active Time: 10 minutes
Total Time: 15 minutes
Servings: 2 if you’re feeling generous, 1 if you’re not

Ingredients

No need to complicate things. If it’s ripe and fresh, it works.

• 1 large avocado — soft but not sad
• 1 medium cucumber — peeled if you want it super smooth
• Juice of 1 lime
• 1 small garlic clove
• 1/2 small shallot or a chunk of red onion
• 3/4 cup cold water or plain plant milk
• A handful of fresh dill, mint, or both
• Salt and pepper — trust your hand, not a recipe

Optional extras if you like to layer textures:

• Crushed nuts or seeds on top
• Thin cucumber slices or chopped herbs
• A swirl of olive oil or plant-based yogurt

Instructions

Preparation

Slice your avocado. Rough-cut the cucumber. Smash the garlic with the side of your knife. Throw everything into a blender. No need for perfect dice — this isn’t that kind of soup.

Cooking

There’s none. That’s the magic. Blend it all until it’s smooth like lotion. Add more water if it feels too thick. Taste. Adjust. Then taste again.

A splash of more lime gives it brightness. More herbs make it greener. Add as you go. It’s not baking.

Serving

Pour it straight into chilled bowls if you’ve got time to think ahead. Otherwise, serve over a couple of ice cubes. Top with crunch or color if you want to show off. Or don’t. It holds its own.

Nutritional Value Per One Serving

Nutrition Facts

Calories: 210
Total Fat: 17g
Saturated Fat: 2.5g
Cholesterol: 0mg
Sodium: 140mg
Total Carbohydrates: 12g
Dietary Fiber: 7g
Sugars: 3g
Protein: 3g

Tips and Variations

This avocado cucumber soup doesn’t care about rules. A few ideas if you want to mess around:

• Add a chunk of green apple — it cuts through the richness
• Try coconut milk instead of water for a tropical twist
• Toss in baby spinach if you’re chasing a deeper green

It keeps in the fridge for a day, maybe two. Just stir or re-blend before eating — it tends to settle like most good things.

Conclusion

Some call it cold cucumber soup with avocado. Others go with chilled avocado cucumber soup. Doesn’t matter. This thing tastes like it belongs in your life. Not every day, maybe. But when it’s hot and you’re tired and want something cold that doesn’t come out of a bottle — this is the one. Creamy. Bright. Just enough.

For more delightful recipes, check out our collection of soups.