Description
This cucumber avocado blender soup is a refreshing, creamy, and no-cook meal that’s perfect for warm days. Made with fresh cucumbers, ripe avocado, and zesty lime, it comes together in minutes and is packed with clean, vibrant flavor.
Ingredients
Scale
- 2 large cucumbers, peeled and chopped
- 1 large ripe avocado
- 1/2 cup plain Greek yogurt
- 1 small garlic clove, minced
- Juice of 1 lime
- 1 tablespoon fresh dill, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 cup cold water
Instructions
- Add chopped cucumber, avocado, Greek yogurt, garlic, lime juice, dill, olive oil, salt, and cold water to a blender.
- Blend until smooth and creamy, scraping down sides as needed.
- Taste and adjust salt or lime juice if necessary.
- Chill in the fridge for at least 1 hour before serving.
- Garnish with olive oil drizzle and fresh dill before serving.
Notes
- Use chilled ingredients for a colder, fresher soup.
- For a vegan version, substitute Greek yogurt with coconut milk or silken tofu.
- Store in an airtight container in the fridge for up to 3 days.
- Blend in a jalapeño if you want to add some heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cucumber avocado soup, blender soup, cold soup, summer soup, no-cook soup, healthy soup, vegetarian soup