Chilled Cucumber Avocado Soup
Beat the heat with this no-cook, creamy chilled cucumber soup—a refreshing, hydrating meal packed with healthy fats and fresh herbs. It’s perfect for hot days when you want something light, nourishing, and energizing without turning on the stove.
This creamy soup is packed with vibrant summer flavors, lemon and dill.
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Chilled Cucumber Avocado Soup
As a nutrition consultant and chef, I’m always seeking delicious ways to keep things light, nourishing, and satisfying—especially during those blazing summer days. One of my favorite go-to recipes for warm weather is a creamy, chilled cucumber avocado soup. It’s cooling and a quick, wholesome option for lunch or dinner when you don’t feel like turning on the stove. It reminds me of cool soups we used to make in Poland, and it has my favorite fresh herb in it- dill!
Back in my restaurant days in Sedona, I made this soup constantly. Locals and tourists would walk in sun-drenched and glowing from the heat desert, then leave rejuvenated after a chilled bowl of this green goodness. It was especially popular with our outdoor diners who needed a refreshing escape from the desert heat. It quickly became a staple on our summer menu, and I still whip it up in my kitchen today.
Why You’ll Love This Recipe
- No cooking required
- Incredibly hydrating and nourishing
- Packed with healthy fats, fiber, and antioxidants
- Ready in under 10 minutes
- Detoxifying
- Dairy-free, Paleo, Whole 30, Keto
- Delicious as a light lunch or starter for a dinner party
- A great way to use up cucumbers and avocados
Ingredients you’ll need for this recipe
Optional Ingredients
- Optional: Greek yogurt or goat cheese for extra creaminess
- Optional: diced jalapeño or chili powder if you like a little heat
- Salt and black pepper to taste
- Drizzle of olive oil for serving
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Did you know?
Ah, the mighty avocado — nature’s butter in a green jacket! Here’s an interesting tidbit for you:
Avocados are technically berries. Yup, you heard that right! Despite their savory vibe and guacamole fame, avocados fit the botanical definition of a berry because they develop from a single ovary, have soft flesh, and contain a seed. So next time you’re making toast, you can call it a “berry smash” and sound delightfully eccentric.
Also, fun fact — avocados don’t ripen on the tree. They only start to soften once they’ve been picked, which is basically Mother Nature’s built-in shipping insurance.
Want me to hit you with more avocado trivia or maybe a recipe twist? 🥑
How to make Raw Cucumber And Avocado Soup
- Shave the cucumber and remove avocado from the skin.
- Toss everything into a high-speed blender or food processor and blend until smooth and creamy. You can adjust the water depending on your desired consistency.
- Chill it in the fridge for at least 30 minutes before serving—or serve it right away over ice if you’re in a hurry.
- Serve with a drizzle of olive oil, extra chopped herbs, or a dollop of yogurt, coconut yogurt, or goat cheese. A sprinkle of lemon or lime zest adds a fragrant touch that really lifts the flavor.
Ingredient Substitutions And Adds On
- No fresh dill? Use basil or mint for a different vibe.
- Add some yogurt if you want.
- Not into spice? Skip the jalapeño or chili powder.
- Don’t have lemon juice? Just use all lime juice for that zippy brightness.
- Add some goat cheese crumbles or drizzle of olive oil.
Health Benefits (Especially for Women)
This soup is more than just a cooling treat—it’s a bowl of functional wellness:
- Cucumbers hydrate and flush out excess water retention, common during hormonal shifts.
- Avocados provide healthy fats that support hormone production and healthy skin.
- Garlic supports immunity and circulation.
- Fresh herbs like dill and green onions add phytonutrients that support liver detox.
- Lemon and lime juice help alkalize the body and improve digestion.
- Greek yogurt or goat cheese, if used, adds protein and probiotics.
This is one of those easy recipes that truly supports women’s health from the inside out—especially during perimenopause or the hormonal ups and downs of summer.
Chef Angie’s Tips
- Use fully ripe avocados for the creamiest texture.
- Chill your cucumbers beforehand for an extra cold soup.
- Right before serving, a touch of lime zest or lemon zest makes a big difference.
- Store leftover soup in an airtight container to keep it fresh.
- If your soup thickens in the fridge, just add a splash of cold water or more lemon juice before serving.
Ways to Serve
- In chilled bowls with a swirl of yogurt or olive oil
- Perfect starter/appetizer
- As a refreshing starter at your next dinner party
- In shot glasses for a fun appetizer at summer gatherings
- Alongside grilled fish or crusty bread for a light lunch
- With chopped bell pepper for crunch
- With flax crackers or keto crackers
- With good protein
- It’s ideal for light lunches, low-effort dinners ideas, or even a quick snack after a workout.
- Fresh green salad
- Grilled shrimps
- As a party shoot, Mini glass cups filled with creamy, chilled cucumber soup make a great addition to your table. They’re easy to grab, sip, and enjoy, especially when paired with accompanying snacks like cheese platters or veggie crudités.
- I also like to mix it with quinoa salad and treat the soup as dressing
Storage
Store it in an airtight container for 2 days. It may thicken a bit as it sits—just stir in some water or lemon juice to thin it out before enjoying your second helping. Due to the avocado, I don’t recommend freezing it.
Equipment You’ll Need
- A high-speed blender or food processor
- A zester for lemon or lime zest
- Measuring spoons
- A large bowl or glass jar for storage
FAQ
Can I use regular cucumbers instead of English cucumbers?
Yes, but peel them and remove the seeds for the best texture.
Is this soup spicy?
Not unless you add jalapeño or chili powder! You can keep it mild or add a kick—it’s totally up to you.
Can I make this ahead of time?
Absolutely. It tastes even better after a few hours in the fridge.
What if I made too much?
Leftover soup is a good way to prepare meals. Just keep it chilled in a sealed container and enjoy it within a couple of days.
This cucumber soup recipe is one of those tasty treats proving that simple ingredients can become magical. Whether you’re meal prepping, planning a dinner party, or just trying to stay cool on a hot summer day, this is a nourishing, no-fuss favorite. Bonus: it’s keto-friendly, Paleo, Whole30-approved, and full of clean, wholesome flavor.
Make it once, and you’ll be hooked because this chilled soup is the best!
Want more easy dinner ideas and healthy recipes like this one? Stick around. There’s plenty more coming from my kitchen to yours.
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Cucumber Radish Salad With Fresh Dill
Polish Tomato and Dill Pickles Salad
Polish Young/New Potatoes With Dill
No-Bake Peach Cheesecake (Polish Sernik na Zimno)
Polish Sorrel Soup With Hard Boiled Egg (Zupa Szczawiowa)
Grilled Peaches With Balsamic Vinegar
Chilled Cucumber Avocado Soup
Equipment
Ingredients
- 2 English cucumbers
- 3 Avocados
- 1/2 cup Dill fresh
- 2 1/2 Lemon juiced
- 4 cloves Garlic
- 2 cup Water or more
- 3/4 tsp Salt
- Black pepper to taste
Instructions
- Shave the cucumber and remove the avocado from the skin.Toss everything into a high-speed blender or food processor and blend until smooth and creamy. You can adjust the water depending on your desired consistency. Chill it in the fridge for at least 30 minutes before serving—or serve it right away over ice if you're in a hurry.Serve with a drizzle of olive oil, extra chopped herbs, or a dollop of yogurt, coconut yogurt, or goat cheese. A sprinkle of lemon or lime zest adds a fragrant touch that really lifts the flavor.
Nutrition
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