Chilled Avocado-Cucumber Soup with Cilantro and Lime
A creamy, refreshing soup blending ripe avocado and cool cucumber with bright lime and cilantro, perfect for a Whole30-approved light meal or appetizer. This whole30 (vegan, gluten free) ready in about 10 minutes pairs ripe avocados, peeled and pitted, English cucumber, peeled and chopped, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium ripe avocados, peeled and pitted
- 1 large English cucumber, peeled and chopped
- 3 tablespoons fresh lime juice
- 1/2 cup packed fresh cilantro leaves
- 2 cloves garlic cloves
- 1 1/2 cups water
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 small jalapeño, seeded and chopped (optional)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a high-speed blender, combine 2 medium peeled and pitted avocados, 1 large peeled and chopped English cucumber, 3 tablespoons fresh lime juice, 1/2 cup packed fresh cilantro leaves, 2 cloves garlic, 1 1/2 cups water, 1 teaspoon sea salt, 1/2 teaspoon black pepper, and 2 tablespoons extra virgin olive oil.
- Step 2: Add 1 small seeded and chopped jalapeño if you prefer a spicy kick, then blend on high until completely smooth and creamy, about 1-2 minutes.
- Step 3: Transfer the soup to a large bowl or pitcher, cover, and refrigerate for at least 1 hour to chill and let flavors meld.
- Step 4: Stir the soup before serving and garnish with additional cilantro leaves or a drizzle of olive oil if desired.
Frequently asked questions
How long does Chilled Avocado-Cucumber Soup with Cilantro and Lime take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Avocado-Cucumber Soup with Cilantro and Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lime juice from drying out.
Can I substitute ingredients in Chilled Avocado-Cucumber Soup with Cilantro and Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Avocado-Cucumber Soup with Cilantro and Lime for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Avocado-Cucumber Soup with Cilantro and Lime vegan?
Yes — this recipe is tagged vegan, gluten free, dairy free, paleo, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
