Creamy Chilled Cucumber Avocado Soup
This refreshing plant-based soup is the ultimate cooling meal for hot days. It combines the velvety richness of ripe avocado with the crisp hydration of cucumber to create a vibrant, gourmet dish. Brightened with fresh lemon juice and a hint of jalapeno for depth, this quick, no-cook recipe offers a nutrient-dense and satisfying experience that is perfect as a light lunch or an elegant dinner party starter.
- Prep Time: 10
- Total Time: 130
- Yield: 2 servings
- Category: Dinner
- Method: Blending
- Cuisine: Modern Fusion
- Diet: Vegan
Ingredients
1 large cucumber, peeled and chopped
1 ripe avocado, pitted and scooped
1 jalapeno, trimmed and deseeded
1/2 lemon, freshly juiced
3 tablespoons fresh cilantro, chopped
1/2 cup vegetable broth or water
1/4 teaspoon sea salt (adjusted to taste)
Black pepper to taste
Instructions
Place the chopped cucumber, avocado, and jalapeno into a high-speed blender.
Add the lemon juice, fresh cilantro, vegetable broth, and salt.
Blend on high until the mixture is completely smooth and creamy.
Taste and adjust the seasoning with salt or more lemon juice if desired.
Transfer the soup to an airtight container and refrigerate for at least 2 hours until thoroughly chilled.
Serve cold, drizzled with a little olive oil or extra cilantro if desired.
Notes
For an even creamier texture, you can add an extra half of an avocado. Adjust the jalapeno to control the heat; remove all seeds for a mild version. Keep the soup refrigerated for up to 24 hours for the best color and flavor.