No-Cook Chilled Avocado and Cucumber Soup with Mint
A refreshing, creamy avocado and cucumber soup blended with fresh mint and lemon juice, perfect for maintaining balanced blood sugar naturally. This mediterranean-inspired vegan ready in about 10 minutes pairs medium ripe avocado, large cucumber, peeled and chopped, packed fresh mint leaves 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 ripe avocado
- 1 large cucumber, peeled and chopped
- 1/4 cup packed fresh mint leaves
- 3 tbsp fresh lemon juice
- 1 1/2 cups cold water
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp extra virgin olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut 2 ripe avocados in half, remove pits, and scoop flesh into a blender.
- Step 2: Add 1 large peeled and chopped cucumber, 1/4 cup packed fresh mint leaves, 3 tbsp fresh lemon juice, and 1 1/2 cups cold water to the blender.
- Step 3: Blend on high speed for 1-2 minutes until smooth and creamy.
- Step 4: Season with 1/2 tsp salt and 1/4 tsp ground black pepper, then blend again briefly to combine.
- Step 5: Transfer soup to a bowl or pitcher, drizzle 1 tbsp extra virgin olive oil on top, and refrigerate for at least 30 minutes to chill and allow flavors to meld before serving.
Frequently asked questions
How long does No-Cook Chilled Avocado and Cucumber Soup with Mint 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 No-Cook Chilled Avocado and Cucumber Soup with Mint?
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 medium ripe avocado from drying out.
Can I substitute ingredients in No-Cook Chilled Avocado and Cucumber Soup with Mint?
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 No-Cook Chilled Avocado and Cucumber Soup with Mint 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.
What goes well with No-Cook Chilled Avocado and Cucumber Soup with Mint?
Mediterranean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
