# Chilled Cucumber Avocado Soup (Easy Cold Summer Soup) > A light, creamy no-cook soup that's perfect for hot summer days—bright cucumber and lime balanced by rich avocado and Greek yogurt make a refreshing starter or light lunch. Ready in minutes and served chilled, it’s an excellent alternative to gazpacho when you want something silky and cool. Canonical URL: https://www.topshelf.recipes/recipes/chilled-cucumber-avocado-soup ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 18, 2026 Last Updated: September 3, 2026 ## About This Recipe This chilled cucumber avocado soup is the kind of small miracle that makes hot afternoons feel manageable: cool, silky and bright, with cucumber and lime cutting through the richness of avocado and Greek yogurt. It’s not a cold tomato soup—it's softer and creamier, the avocado lending a velvet mouthfeel while the yogurt keeps it fresh and tangy; a single clove of garlic and a shower of dill (or cilantro) add the aromatic lift that stops the creaminess from feeling heavy. I rely on this recipe when I want a no-cook starter that still feels composed and restaurant-worthy but takes minutes to pull together. What makes this version work is balance. We use cold vegetable broth to thin without watering down flavor, a restrained amount of garlic so the herbs can sing, and lime to brighten that fattiness. It’s ideal for people who want gluten-free, mostly low-effort summer fare—bring it to a picnic, make it as a light lunch with toast, or serve it in small cups as an elegant amuse-bouche; ripeness of the avocado and proper chilling are the small details that turn it from good to great. ## Recipe Information - Prep Time: 15 minutes - Total Time: 45 minutes - Servings: 2 - Difficulty: Easy - Category: Salads ## Ingredients ### Prep the produce - 2 cups English cucumber, peeled and chopped - 2 medium Ripe avocados, halved, pitted and scooped - 1 clove Garlic clove, peeled - 2 tbsp Fresh dill, roughly chopped (or cilantro) ### Add creamy and liquid ingredients - 1 cup Plain Greek yogurt (full-fat or 2%) - 1 cup Low-sodium vegetable broth (cold) or cold water - 2 tbsp Fresh lime juice - 2 tbsp Extra-virgin olive oil - 1 tsp Kosher salt - 1/4 tsp Freshly ground black pepper ## Instructions ### 1. Prep the produce Peel, halve and scoop the avocados and peel and roughly chop the cucumber into chunks. Peel the garlic clove and roughly chop the fresh dill. Place the avocado, cucumber, garlic and dill into the jar of a blender or a food processor. ### 2. Add creamy and liquid ingredients Add the Greek yogurt, cold vegetable broth (or water), fresh lime juice and olive oil to the blender. Season with kosher salt and freshly ground black pepper, which will help release flavors while blending. ### 3. Blend until smooth Blend the mixture on high until completely smooth and silky, stopping to scrape down the sides as needed. If the soup is too thick, add a tablespoon or two of additional cold broth or water and pulse again until you reach a pourable, creamy consistency. ### 4. Chill and meld flavors Transfer the soup to a covered container and chill in the refrigerator for at least 30 minutes (up to 2 hours) to let the flavors meld and the soup become thoroughly cold. Taste again after chilling and adjust salt, pepper or lime juice if needed. ### 5. Serve and garnish Ladle the chilled soup into bowls and finish with a drizzle of olive oil, a sprinkle of chopped fresh dill, and optional thinly sliced radishes or cucumber for crunch. Serve immediately and keep any leftovers covered in the fridge for up to 2 days. ## Nutrition Estimated nutrition per serving (about 2 cups): - Calories: 126 kcal - Protein: 0.1 g - Carbohydrates: 1.5 g - Fat: 13.8 g - Saturated Fat: 1.9 g - Trans Fat: 0 g - Fiber: 0.1 g - Sugar: 0.3 g - Added Sugars: 0 g - Cholesterol: 0 mg - Sodium: 1163 mg - Potassium: 22 mg - Calcium: 4 mg - Iron: 0.1 mg - Vitamin D: 0 mcg ## Tips ### Pick ripe avocados Choose avocados that yield slightly to gentle pressure but aren't mushy; underripe ones make the soup grainy while overripe turns it brown and bitter. ### Manage cucumber water If your cucumber is seedy or watery, scoop out the seeds with a spoon before chopping to keep the soup from becoming diluted. ### Blend for silkiness Pulse on low to combine, then blitz on high for at least 45–60 seconds and scrape the sides once so the texture comes out ultra-smooth and not fibrous. ### Salt in stages Season before blending to help release flavors, then taste and adjust again after chilling because cold suppresses salt perception. ### Keep it very cold Chill the blender jar or pop the finished soup into the fridge for at least 30 minutes—ice cubes dilute the flavor, so use an ice bath for the container if you need it colder quickly. ## Variations and Substitutions ### Herby jalapeño twist Swap dill for cilantro and add 1 small seeded jalapeño for a Mexican-inspired version—serve with tortilla chips or grilled shrimp. ### Dairy-free swap Replace Greek yogurt with silken tofu or plain coconut yogurt and use vegetable broth to keep a silky texture while making the soup vegan. ### Tomato-cucumber hybrid Add one ripe tomato or 1/2 cup jarred roasted red peppers for a gazpacho-adjacent flavor and increase the lime to 3 tablespoons for brightness. ### Protein boost Stir in 1/2 cup shelled edamame or top bowls with cold cooked shrimp or flaked smoked salmon to turn the soup into a light, satisfying meal. ## Notes ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 48 hours; the avocado will slowly oxidize so don’t expect the same bright green after a day. Press a piece of plastic wrap directly onto the soup’s surface and add a squeeze of lime to slow browning. Do not freeze—the emulsion will break and separate. Re-chill before serving and thin with a splash of cold water or broth if it thickens. ### Serving Suggestions Serve in shallow bowls or coupe glasses with a drizzle of extra-virgin olive oil and a few thin radish or cucumber slices for crunch. Pair with crusty sourdough toast, a simple arugula salad, or chilled grilled shrimp, and offer a crisp white wine like a Pinot Grigio or an herbal iced green tea. ## Frequently Asked Questions ### Can I use regular cucumbers instead of English? Yes—regular cucumbers often have thicker skins and more seeds. Peel them and scoop out the seeds before blending to avoid bitterness and excess water. ### How long can I make this ahead? Make it up to 24–48 hours ahead; press plastic wrap onto the surface to minimize browning and taste again before serving to adjust salt and lime. ### Is there a good substitute for Greek yogurt? Silken tofu or plain coconut yogurt both work well for a dairy-free version; you may need to add a little extra lime or salt to balance the milder tang. ### My soup is too thick—how do I thin it? Add cold vegetable broth or chilled water a tablespoon at a time and pulse until you reach a pourable consistency; avoid hot liquids which will ruin the chilled texture. ### Can I omit the garlic? Yes—omit or reduce the garlic if you want a subtler, herb-forward soup. 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