So, Let Me Tell You About This Soup…
Alright, picture this: It’s (sweltering) July, I’ve wilted like a sad lettuce, and my cousin drops by unexpectedly—again. She always expects something fancy, but my fridge, let’s just say, wasn’t exactly brimming with possibilities. Cue the Chilled Avocado Cucumber Soup! Honestly, it’s saved my skin more than once, and my cousin now thinks I’m some sort of veggie whisperer. The first time I made it, though, I forgot the lime and, well, it tasted a bit like green baby food. Lesson learned (and hey, nobody’s perfect, right?).
Why I Keep Coming Back to This Soup
I whip this up whenever I need to cool down fast, or when I get that “I want something fresh but can’t be bothered to cook” mood. My family goes crazy for it because it’s creamy but not heavy, and my dad claims it’s the only green thing he actually enjoys eating—he’s a real meat-and-potatoes type. Oh, and if you’ve ever had a blender disaster (I might have worn a little of this soup once), you’ll appreciate how forgiving it is, chunks or no chunks. Sometimes the blender makes more noise than a lawnmower and I’m convinced the neighbors can hear, but oh well.
What You’ll Need (Plus a Few Swaps)
- 2 ripe avocados (I’ve used slightly underripe ones in a pinch; not quite as creamy, but it’s fine)
- 1 large English cucumber (or 2 regular ones, peeled—my neighbor swears by the mini ones but I can’t tell the difference)
- 1 ½ cups plain yogurt (Greek is my go-to, but I’ve used coconut yogurt when my lactose-intolerant pal visits)
- 1 garlic clove (or more if you’re feeling bold, or none if you’re about to go on a date)
- Juice of 1–2 limes (lemons work too, though my grandmother always insisted on fresh lime; bottled is okay if you're desperate)
- A handful of fresh dill or cilantro (parsley in a pinch, or skip it if you must)
- 2–3 green onions, chopped (red onion if you’re truly out, but it’s not the same vibe)
- Salt and black pepper, to taste (I rarely measure, just a few pinches)
- Drizzle of olive oil (optional, but I like the extra richness)
- Water or ice cubes, if you want a thinner soup
How I Actually Make It (Mess and All)
- Cut the avocados in half, scoop ‘em into your blender or food processor. If you’re halfway distracted and drop a pit in, just fish it out. It happens.
- Peel and chop the cucumber. If you’re not a fan of seeds, you can scoop them out—personally, I don’t bother. Chuck it in with the avocado.
- Add the yogurt, garlic (just smash it with the side of your knife, honestly), lime juice, herbs, and chopped green onions.
- Splash in a little water or a couple ice cubes if you think it needs to be thinner. Or don’t, sometimes I skip this if I want a heartier soup.
- Now, blend it up! Start slow, then crank it. Sometimes I stop and scrape the sides if it looks chunky—this is where I usually sneak a spoonful to "test." (Purely for quality control!)
- Taste for salt and pepper. You might need more lime. Heck, add more herbs if you feel fancy.
- Pour into a bowl or jug, cover, and refrigerate for at least 90 minutes. Actually, I find it tastes better the next day, but who’s got that kind of patience?
- Serve cold with a drizzle of olive oil and a sprinkle of fresh herbs. Or just eat it straight out of the fridge. No judgment.
A Few Things I’ve Figured Out (Sometimes the Hard Way)
- Don’t skip the chilling. When I rushed and served it lukewarm, it was... not great.
- If your avocado is too hard, you can microwave it for 15 seconds to soften. But only if you’re desperate (tried this once, wasn’t amazing, but it worked!)
- Use a sharp knife for the avocado. I’ve learned (the hard way) that butter knives don’t really cut it. Pun intended.
- Don’t over-blend, or it can get a bit gummy. A few little pieces actually add nice texture.
Things I’ve Tried (So You Don’t Have To...Or Maybe You Want To?)
- Mint instead of dill: Refreshing, but oddly toothpaste-y if you use too much.
- A splash of coconut milk: Makes it really tropical, but then my dad said it tasted "like vacation" (I think he meant that as a compliment?)
- No yogurt, more olive oil: Good, but not as tangy. My kids weren’t convinced.
- Adding jalapeño: Spicy! But yeah, don’t do a whole one unless you’re brave.
The Stuff I Use (But You Can Totally Improvise)
- Blender or food processor—no joke, I once used a potato masher and a fork. Took forever, but it worked, sort of.
- Sharp knife (see above!)
- Cutting board
- Bowl or jug for chilling
How Long Does It Last? (Spoiler: Not Long in My House)
Technically, it’ll keep for about two days in the fridge, covered. But honestly, it rarely makes it past lunch the first day—my family’s quick on the draw when there’s avocado involved. If you do manage leftovers, give it a quick stir before serving again, since it can separate a bit.
What To Serve It With (And How We Eat It)
I like it with crusty bread (sourdough if I’m feeling fancy), or sometimes just a handful of tortilla chips. My aunt swears by a dollop of hot sauce on top, which I thought was weird but actually works. At parties, I pour it into little glasses—makes me look like I have my life together. You could totally do grilled shrimp skewers too, if you want to get posh.
What I’ve Learned the Hard Way (AKA, Pro-ish Tips)
- Don’t rush the chilling. I once tried putting it in the freezer to speed things up—ended up half-frozen and sort of slushy. Not my best work.
- Use ripe avocados. Underripe ones make the soup weirdly bitter, and overripe, well, you know.
- If it looks too thick, just add more water. If it’s too thin, mash in another avocado (if you’ve got one—that’s the trick, isn’t it?)
Burning Questions (That I’ve Actually Been Asked!)
- Can I make this vegan?
- Yep! Just use coconut yogurt or any plain plant-based yogurt. It won’t be quite as tart, but a dash more lime does the trick.
- What if I don’t have fresh herbs?
- Honestly, dried will do in a pinch. Just use half as much (or, you know, just skip them—been there, done that).
- Will kids eat this?
- Mine do, especially if I call it "magic green dip." Sometimes I give them breadsticks and call it lunch.
- Can I freeze it?
- I tried it once and the texture got weird after thawing, so I wouldn’t really recommend it. But if you do, let me know how it goes!
- Why does mine taste bland?
- Probably needs more lime or a good pinch of salt. Or maybe your avocado was a bit meh—it happens.
Oh, quick aside—if you’re ever looking for more cold soups, I found this gazpacho recipe on Serious Eats and it’s a knockout. And if you ever want to deep-dive into avocado varieties, California Avocado’s site is a bit of a rabbit hole. Just a heads up!
Anyway, soup’s on! (Or, well, in the fridge. You know what I mean.)
Ingredients
- 2 ripe avocados, peeled and pitted
- 1 large cucumber, peeled and chopped
- 1 cup plain Greek yogurt
- 1 cup cold vegetable broth
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh dill
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
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1In a blender, combine the avocados, cucumber, Greek yogurt, and vegetable broth.
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2Add the lime juice, fresh dill, minced garlic, salt, and black pepper.
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3Blend until smooth and creamy. Taste and adjust seasoning if needed.
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4Transfer the soup to a bowl, cover, and refrigerate for at least 1 hour to chill.
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5Serve cold, garnished with extra dill or cucumber slices if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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