Chilled Avocado and Cucumber Soup with Mint and Yogurt Recipe
This Chilled Avocado and Cucumber Soup with Mint and Yogurt is a cooling and creamy Mediterranean-inspired appetizer that combines ripe avocados, crunchy cucumber, tangy Greek yogurt, and fresh mint. Perfect for hot summer days, this easy-to-make soup requires no cooking and is blended to a smooth consistency for a refreshing start to any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 ripe avocados, peeled and pitted (approximately 450g / 16oz)
- 1 large cucumber, peeled and roughly chopped (approximately 450g / 16oz)
- 1 1/2 cups plain Greek yogurt (360ml)
- 1/4 cup fresh mint leaves, finely chopped, plus extra for garnish (15g)
- 2 tablespoons freshly squeezed lemon juice (30ml)
- 1 garlic clove, minced
- 2 cups cold water (480ml)
- Salt and pepper, to taste
Optional Ingredients
- Extra virgin olive oil for drizzling
Instructions
- Prepare the Produce: Begin by removing the pits from the avocados and scooping out the flesh. Peel the cucumber and roughly chop it into bite-sized chunks to ease blending.
- Combine Ingredients in Blender: Place the avocado flesh, chopped cucumber, Greek yogurt, chopped mint leaves, freshly squeezed lemon juice, and minced garlic in a blender. Blend on high speed until the mixture becomes completely smooth and creamy.
- Adjust Consistency: While blending, gradually add the cold water to loosen the mixture until it reaches your desired pourable consistency but remains creamy.
- Season the Soup: Taste the blended soup and season with salt and pepper. Adjust the flavor balance by adding more lemon juice for brightness or salt to taste.
- Chill: Transfer the soup to the refrigerator and chill for at least 1 hour. This resting time allows the flavors to meld and the soup to become refreshingly cold.
- Serve and Garnish: Divide the chilled soup evenly among four bowls. Garnish with extra chopped fresh mint leaves and, if desired, drizzle with extra virgin olive oil for added richness and presentation.
Notes
- For a vegan version, substitute the Greek yogurt with a plant-based yogurt alternative such as coconut or almond yogurt.
- This soup can be prepared ahead of time and stored in the refrigerator for up to 2 days without loss of flavor or texture.
- Adjust the thickness by adding more or less cold water depending on your preference.
- Add a small jalapeño pepper to the blender for a spicy kick if desired.
