Chilled Avocado-Cucumber Soup with Mint and Lime
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-inspired no-cook recipe (vegetarian), ready in about 10 minutes, pairs ripe avocado, cucumber, 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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, peeled and pitted ripe avocado
- 1 large (about 10 oz), peeled and chopped cucumber
- 3 tbsp, freshly squeezed lime juice
- 10 leaves fresh mint leaves
- 1/2 cup plain Greek yogurt
- 1 cup cold water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp, for drizzling extra virgin olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Blend on high speed for 2 minutes until the mixture is smooth and creamy, scraping down the sides as needed.
- Step 3: Taste and adjust seasoning if necessary, adding more lime juice or salt for brightness.
- Step 4: Chill the soup in the refrigerator for at least 1 hour to allow flavors to meld and soup to become cold.
- Step 5: Serve in bowls with a drizzle of 1 tbsp extra virgin olive oil and garnish with additional mint leaves if desired.
Frequently asked questions
How long does Chilled Avocado-Cucumber Soup with Mint 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 Mint 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 ripe avocado from drying out.
Can I substitute ingredients in Chilled Avocado-Cucumber Soup with Mint 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 Mint 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 Mint and Lime vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
