Cool Cucumber Avocado Soup

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Avocados and cucumber team up for a refreshing cool cucumber avocado soup that will cool down the warmest summer day. Add some seafood to take it over the top!

PIN this recipe for Cool Cucumber Avocado Soup now… So you can make it later!

I’ve had this recipe for about one million years, and I both love and make it so much that the Southern husband gets that beef barley soup look in his eyes when I pull out the recipe, which is an interesting combo of “I like that soup!” and “wow, is she really making that AGAIN?”

But I can’t help it…this soup is cool and refreshing and delicious and only involves one kitchen appliance and that is the blender. Highly satisfying in so very many ways.

And while of course you can make it any time of year (and I do!) it’s super scrumptious in the summertime when we are surrounded by fresh local cucumbers and tomatoes.

Side note: If you run across any heirloom tomatoes, they are PERFECT for this soup.

Heirlooms have a rich tomato taste that comes from the way they are grown, and I promise even if they aren’t the prettiest tomato you’ve ever seen, it will 100% be the most delicious tomato you’ve ever tasted.

Ingredients You Need to make cool cucumber avocado soup!

Cucumbers
Avocados
Plain Yogurt
Lime
Scallions
Water
Sea Salt and Pepper
Tomato
Cooked Shrimp or Lobster or Crabmeat (optional)

Here’s how to make cool cucumber avocado soup!

STEP 1: Get out your handy blender and combine one peeled chopped cucumber and one peeled and pitted avocado with a half cup of plain yogurt, the juice from one lime, 2 sliced scallions, 1 cup of cold water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Push the puree button and let it whirl until it is nice and smooth, and then transfer to a mixing bowl.

STEP 2: Cut another peeled and pitted avocado into 1/4-inch cubes. Stir the chopped avocado and a peeled and chopped cucumber into the soup. If you want the consistency to be a little less thick, you can thin it out with a little cold water.

STEP 3: Now give it a taste and add a little salt and pepper if you think it needs it. If you have time, chill it down for an hour or so (it’s also perfectly delicious at room temperature!) Ladle your delectable soup into bowls and top it with some chopped tomato and serve it up!

More tips for making cool cucumber Avocado soup!

Can I leave out the yogurt?

You can…it won’t be as thick and creamy, but it will still be delicious (and dairy-free, if that’s what you are looking for). You can also use any kind of yogurt, from full fat to fat free.

How do I peel and pit an avocado?

Hold the avocado firmly and carefully cut it lengthwise all around the pit. Twist it apart, and then scoop out the pit with a spoon. If the pit is being stubborn about staying in the avocado, cut that half again length-wise and it should pop out. Now take a large spoon and scoop out the delectable avocado insides from the peel.

Can I make this soup ahead of time?

You can! Especially if you are after a seriously chilled cucumber avocado soup – just pop it in the fridge and let it get nice and cold. The lime juice will keep the avocado from discoloring, but if you get any discoloration just give it a stir and it will disappear.

Have a question that I didn’t cover? Pop your question in the comments and I will answer pronto!

Pro Tip: If you have any cooked shrimp or crabmeat or lobster hanging around in your fridge, stir that in too. H E A V E N.

One final note on this one: if you are throwing a fancy dinner party (or really any kind of party where you want a dramatic appetizer), serve this up in shooter glasses. YUM.

I think that’s all I have to say about this one – except please make it as soon as humanly possible!

Cool Cucumber Avocado Soup

Author: Kate Morgan Jackson

Print Recipe

Description

Avocados and cucumber team up for a refreshing cool cucumber avocado soup that will cool down the warmest summer day. Add some seafood to take it over the top!

Ingredients

2 cucumbers, peeled and cut into 1/4-inch cubes (about 2 cups)
2 avocados, pitted and peeled
1/2 cup plain yogurt
Juice from one lime
2 scallions, sliced
Sea salt and ground pepper
½ cup chopped fresh tomato
6 ounces cooked shrimp or crabmeat or even lobster (optional but oh so good!)

Instructions

Get out your handy blender and combine half the cucumber and one avocado with the yogurt, lime juice, scallions, 1 cup cold water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Push the puree button and let it whirl until it is nice and smooth, and then transfer to a mixing bowl.
Cut remaining the other avocado into 1/4-inch cubes. Stir the chopped avocado and the rest of the chopped cucumber into the soup. If you want the consistency to be a little less thick, you can thin it out with a little cold water.
Now give it a taste and add a little salt and pepper if you think it needs it. If you have time, chill it down for an hour or so (it’s also perfectly delicious at room temperature!)
Ladle your delectable soup into bowls and top it with the tomato – and if you want to fancy it up, some cooked shrimp or crab or lobster and serve it up!

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!