Chilled Cucumber Avocado Soup
A creamy, refreshing vegan soup perfect for hot days, this chilled cucumber avocado soup blends hydrating cucumber with healthy avocado and bright citrus. High in fiber and healthy fats, it’s a light yet satisfying dish that comes together in minutes and chills beautifully for easy meal prep.
Equipment
- 1 blender (high-speed)
- 1 knife
- 1 cutting board
- Measuring Spoons (1 tsp, 1 tbsp)
- Measuring Cups (½ cup, 1 cup)
- 1 mixing bowl
- 1 Storage Container for chilling
Ingredients
- 1 large cucumber — peeled and chopped
- 1 ripe avocado — flesh scooped out
- 1 jalapeño — trimmed and deseeded
- ½ lemon — juiced
- 3 tbsp fresh cilantro — chopped ¼ cup for stronger flavor
- ½ tsp salt
- ½ cup chopped pineapple for garnish
- ½ cup chopped cucumber for garnish
- ½ cup water or more as needed for blending
Instructions
- Prepare the Fresh Vegetables: Begin by washing the cucumber thoroughly under cool running water to remove any dirt or residue. Peel the cucumber using a vegetable peeler, removing the outer skin to ensure a smooth texture for the soup. Chop the cucumber into medium-sized chunks for easier blending later. This will help create a creamy base while preserving the cucumber’s refreshing taste.
- Scoop and Prepare the Avocado: Select a ripe avocado for maximum creaminess. Cut the avocado in half lengthwise, twist the halves to separate them, and carefully remove the pit with a spoon or knife. Scoop out the flesh with a spoon and place it into your blender. The avocado adds rich healthy fats and a smooth texture, making this soup satisfyingly creamy without dairy.
- Prepare the Jalapeño for Spice: Take one fresh jalapeño pepper and trim off the stem. Slice it open and use a spoon to carefully remove seeds and membranes if you prefer a mild spice level; leave some seeds for a stronger kick. Chop the jalapeño into small pieces to allow even blending. This ingredient gives the soup a gentle warmth and enhances its flavor complexity.
- Juice the Lemon: Cut half of a fresh lemon and use a citrus juicer or squeeze by hand to extract the juice. Remove any seeds before adding. Lemon juice brightens the flavor of the soup and adds a pleasant tang while providing a dose of vitamin C. For a stronger lemon aroma, you can also grate a little lemon zest into the mixture.
- Add Fresh Herbs and Seasoning: Measure out three tablespoons of fresh cilantro, finely chop it, and add it to the blender. Adjust to a quarter cup if you desire a more herb-forward flavor. Add half a teaspoon of salt to bring out the flavors of the other ingredients. Fresh cilantro brings a fragrant, earthy note while the salt balances all flavors.
- Combine Ingredients in Blender: Place the chopped cucumber, avocado flesh, jalapeño, lemon juice, cilantro, salt, and half a cup of water into the blender. Secure the lid tightly to avoid spills. Start blending on low speed to break down the larger chunks, then gradually increase to high speed. Blend until the mixture reaches a completely smooth, velvety texture. If the soup feels too thick, slowly add additional water, one tablespoon at a time, until you achieve the desired consistency.
- Taste and Adjust Seasonings: Stop the blender and taste the soup carefully. Adjust the seasoning if necessary, adding more salt or lemon juice to enhance flavor balance. For extra spice, add a small pinch of crushed jalapeño seeds or another slice of jalapeño and blend again for a few seconds.
- Chill for Maximum Flavor: Transfer the blended soup into a large mixing bowl or airtight container. Cover and refrigerate for at least one hour, allowing flavors to meld and the soup to chill thoroughly. For best results, let it chill for two hours or longer. Chilling intensifies the flavors and provides a refreshing contrast to warm weather.
- Prepare Garnishes: While the soup chills, chop half a cup of fresh pineapple into small cubes and half a cup of cucumber into bite-sized pieces. These toppings will add texture, sweetness, and freshness when served.
- Serve and Enjoy: Once chilled, pour the soup into serving bowls. Garnish each bowl with the chopped pineapple and cucumber. For an added touch, sprinkle a few extra cilantro leaves or a light drizzle of olive oil. Serve immediately for the best flavor and texture. This soup is perfect as a light lunch, appetizer, or refreshing starter for a summer meal.
Notes
- Choose a ripe avocado for the creamiest texture. Avoid overly firm or overly mushy avocados.
- If your cucumber has a bitter skin, peeling is essential for smooth flavor.
- Jalapeño spice levels vary — adjust according to taste. Removing seeds will reduce heat.
- Fresh cilantro enhances flavor, but dill or mint are excellent alternatives for variety.
- Soup thickness can be adjusted by adding more water or blending longer for a silkier texture.
- Chilling time greatly improves flavor harmony; for best results, refrigerate for at least two hours.
