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Cucumber Avocado Cold Soup

A silky-smooth, no-cook soup featuring crisp cucumber, creamy avocado, fresh herbs, and a splash of citrus. Naturally vegan, gluten-free, and perfect for hot days or light starters.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Indian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 large English cucumbers peeled if waxy, roughly chopped
  • 2 small Ripe avocados pitted and scooped
  • 0.25 cup Fresh dill loosely packed, stems removed
  • 0.25 cup Fresh parsley loosely packed
  • 1 tbsp Fresh mint leaves (optional) adds extra cooling flavor
  • 2 Scallions white and light green parts sliced
  • 1 small Garlic clove minced
  • 2 tbsp Fresh lemon or lime juice
  • 1 cup Chilled water or light vegetable broth plus more to thin if needed
  • 0.25 cup Unsweetened plain vegan yogurt or light coconut milk optional, for extra creaminess
  • 0.5 tsp Sea salt adjust to taste
  • 0.25 tsp Freshly ground black pepper
  • Pinch cayenne or 1/2 jalapeño (optional) for gentle heat
  • Garnish options diced cucumber, avocado cubes, pumpkin seeds, olive oil drizzle

Method
 

  1. Prep produce: Wash cucumbers and herbs. Peel cucumbers if their skin is waxy; otherwise leave skins on for extra nutrients. Rough-chop cucumbers and scoop avocado flesh.
  2. Place cucumbers, avocado, dill, parsley, mint (if using), scallions, garlic, citrus juice, vegan yogurt or coconut milk, and 1 cup chilled water/broth into a high-speed blender.
  3. Season with sea salt, black pepper, and cayenne or jalapeño if you like a hint of spice.
  4. Blend on high for 45–60 seconds until perfectly smooth and creamy. Stop and scrape down sides once for an even texture.
  5. Check thickness: for sip-able soup blend in more cold water 2 tbsp at a time; for spoonable soup keep it thicker. Taste and adjust salt or lemon as needed.
  6. Transfer soup to a glass container, cover, and chill at least 1 hour to meld flavors. Stir before serving.
  7. Serve in chilled bowls. Garnish with diced cucumber, avocado cubes, a drizzle of olive oil, or toasted pumpkin seeds. Enjoy cold.

Notes

• Keeps 3 days refrigerated; stir before serving.n• For an herby twist, swap dill for cilantro and add 1 tsp grated ginger.n• To lower fat, omit yogurt/coconut milk and add extra cucumber.n• Not freezer-friendly—the avocado’s texture changes when thawed.n• Excellent as a refreshing starter, light lunch, or sip-able shooter at summer parties.