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 soup recipe (vegetarian, gluten free), ready in about 10 minutes, pairs ripe avocados, English cucumber, and plain Greek yogurt 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 rice, quinoa, or a quick salad. 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 avocados
• 1 large (about 12 oz) English cucumber, peeled and chopped
• 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.