Avocado-Cucumber Soup

Updated: Feb. 29, 2024

Total Time: 30 minutes (preparation) + 8+ hours chilling time

Servings: 4–6

Cuisine: Refreshing Cold Soup | Dietary Note: Vegetarian (omit bacon); dairy-free/vegan adaptations available

Overview

This chilled avocado-cucumber soup marries the creaminess of ripe avocados with the crisp, hydrating notes of fresh cucumbers, balanced in a silky yogurt-and-half-and-half base. Its vibrant green hue and bright flavors make it an ideal light appetizer or standalone dish for warm weather.

Ingredients

Base

• 2½ cups plain yogurt (non-Greek style; full-fat for richness, low-fat for lighter versions)

• 2 cups half-and-half (or substitute with 1 cup heavy cream + 1 cup whole milk)

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon white pepper (freshly ground preferred)

Fresh Vegetables

• 1½ ripe avocados (diced into ½-inch cubes; toss with lemon juice to prevent browning)

• 3 small English cucumbers (seedless, peeled, seeded, diced into ½-inch cubes)

• 1 tablespoon grated onion (white or red onion; use a microplane for fine texture)

Liquid

• 1 cup cold chicken broth (low-sodium recommended; vegetable broth for vegetarian/vegan)

Garnishes (Optional)

• Fresh chives (chopped, ~2 tablespoons)

• Crisp crumbled bacon (1–2 strips, cooked and crumbled; omit for vegetarian)

• Toasted chopped almonds (10–15g, toasted until golden)

Detailed Preparation Steps

Step 1: Prep All Ingredients

• Avocados: Halve ripe avocados, remove pits, and scoop flesh into a bowl. Toss with ½ teaspoon lemon juice (optional) to prevent browning. Dice into ½-inch cubes.

• Cucumbers: Peel cucumbers with a vegetable peeler, cut in half lengthwise, and scoop out seeds with a spoon. Dice the seeded flesh into ½-inch cubes.

• Onion: Grate onion finely using a microplane or box grater.

Step 2: Prepare the Creamy Base

In a large non-reactive bowl (glass or stainless steel), whisk plain yogurt and half-and-half until smooth (use a balloon whisk to avoid lumps). Season with ½ teaspoon salt and ¼ teaspoon white pepper; start with less salt, adjusting later.

Step 3: Combine Fresh Ingredients

Gently fold diced avocados, cucumber cubes, and grated onion into the yogurt mixture. Pour in cold chicken broth and stir slowly with a spatula to avoid breaking the avocado (which can turn brown if over-mixed). Taste and adjust salt/pepper if needed.

Step 4: Chill and Rest

Transfer the soup to an airtight container (glass jar or covered bowl) and refrigerate for at least 8 hours (preferably overnight). Chilling allows flavors to meld and the soup to thicken slightly.

Step 5: Serve and Garnish

• Remove the chilled soup from the refrigerator 15 minutes before serving to allow optimal temperature.

• Stir gently to re-blend settled ingredients.

• Ladle into bowls and garnish with fresh chives, crumbled bacon (if using), and toasted almonds.

Reader Reviews

• "Very refreshing. The garnishes provide the finishing touch."

• "This is slightly different than the avocado grapefruit soup my grandmother made for special occasions--but it is every bit as good!"

• "Very easy, very refreshing and delicious!! Since I do not eat meat, I do not use the bacon and replace the chicken with vegetable soup. Still delicious and a great summer soup."

• "Too blah. I added some white wine vinegar and it was great."

• "Surprisingly very good and refreshing. Perfect for a hot summer night."

• "Quick low-calorie version: 1 large cucumber (peeled, grated), 1 avocado, 2 chopped scallions, blended with 2 cups low-fat plain yogurt, 1 14oz low-salt chicken broth, salt, and garlic powder. Omit half-and-half. CHILL. Delicious!"

Pro Tips

• Silky Texture: Blend the yogurt-half-and-half base first (using an immersion blender) for an ultra-smooth finish.

• Vegetarian/Vegan: Swap yogurt for coconut yogurt and half-and-half for coconut cream; use vegetable broth.

• Bacon Substitute: Use crispy tofu crumbles or nutritional yeast for umami flavor without meat.

Enjoy this vibrant, cooling soup as a light lunch, appetizer, or post-dinner treat!