Chilled Avocado-Cucumber Soup with Mint and Lime

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A light and refreshing cold soup blending creamy avocado and crisp cucumber with bright lime and fresh mint—a perfect no-cook summer appetizer. This Mediterranean no-cook recipe (vegetarian), ready in about 10 minutes, pairs ripe avocado, cucumber, and lime juice for a weeknight-friendly dinner. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 avocado, peeled and pitted
• 1 large (about 10 oz) cucumber, peeled and chopped
• 3 tbsp lime juice, freshly squeezed
• 10 fresh mint leaves
• 1/2 cup plain Greek yogurt
• 1 cup cold water
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil, for drizzling

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Instructions

1. Step 1: In a blender, combine 2 peeled and pitted ripe avocados, 1 large peeled and chopped cucumber, 3 tbsp freshly squeezed lime juice, 10 fresh mint leaves, 1/2 cup plain Greek yogurt, 1 cup cold water, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Blend on high speed for 2 minutes until the mixture is smooth and creamy, scraping down the sides as needed.
3. Step 3: Taste and adjust seasoning if necessary, adding more lime juice or salt for brightness.
4. Step 4: Chill the soup in the refrigerator for at least 1 hour to allow flavors to meld and soup to become cold.
5. Step 5: Serve in bowls with a drizzle of 1 tbsp extra virgin olive oil and garnish with additional mint leaves if desired.