Cold Cucumber Avocado Soup with Greek Yogurt
A creamy and cooling soup combining fresh cucumber and ripe avocado with tangy Greek yogurt and fresh dill, ideal for a light summer meal. This mediterranean-inspired soups (vegetarian, gluten free) ready in about 10 minutes pairs peeled and chopped large cucumber, medium, peeled and pitted ripe avocado, plain Greek yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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, peeled and chopped large cucumber
- 1 medium, peeled and pitted ripe avocado
- 1 cup plain Greek yogurt
- 2 tbsp chopped fresh dill
- 1 1/2 tbsp fresh lemon juice
- 1, minced garlic clove
- 1/2 cup cold water
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Combine 2 peeled and chopped large cucumbers and 1 medium peeled and pitted ripe avocado in a blender.
- Step 2: Add 1 cup plain Greek yogurt, 2 tablespoons chopped fresh dill, 1 1/2 tablespoons fresh lemon juice, and 1 minced garlic clove to the blender.
- Step 3: Pour in 1/2 cup cold water to loosen the texture.
- Step 4: Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
- Step 5: Blend on high for 2 minutes until the soup is smooth and creamy.
- Step 6: Refrigerate the soup for at least 1 hour to chill thoroughly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cold Cucumber Avocado Soup with Greek Yogurt 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 Cold Cucumber Avocado Soup with Greek Yogurt?
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 plain greek yogurt from drying out.
Can I substitute ingredients in Cold Cucumber Avocado Soup with Greek Yogurt?
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 Cold Cucumber Avocado Soup with Greek Yogurt 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 Cold Cucumber Avocado Soup with Greek Yogurt vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
