Chilled Cucumber and Avocado Soup

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A refreshing cold soup blending creamy avocado with crisp cucumber and tangy yogurt, perfect for a cool picnic starter or light snack. This Mediterranean-inspired soup recipe (vegetarian, gluten free), ready in about 10 minutes, pairs ripe avocados, English cucumber, plain Greek yogurt 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 rice, quinoa, or a quick 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
• 1 large (about 12 oz), peeled and chopped English cucumber
• 1 cup plain Greek yogurt
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh dill
• 1 cup cold water
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil

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Instructions

1. Step 1: In a blender, combine 2 peeled ripe avocados, 1 large peeled and chopped English cucumber, 1 cup plain Greek yogurt, 2 tbsp fresh lime juice, 2 tbsp chopped fresh dill, and 1 cup cold water. Blend on high speed until smooth and creamy.
2. Step 2: Season the soup with 1 tsp salt and 1/4 tsp black pepper, then blend again briefly to mix.
3. Step 3: Transfer the soup to a covered container and chill in the refrigerator for at least 1 hour to allow flavors to meld and soup to become refreshing cold.
4. Step 4: Before serving, drizzle 1 tbsp extra virgin olive oil over the soup and garnish with additional dill if desired.