Chilled Avocado and Cucumber Soup with Mint and Yogurt Recipe
This Chilled Avocado and Cucumber Soup with Mint and Yogurt is a refreshing and creamy appetizer perfect for hot summer days. Featuring ripe avocados, crisp cucumbers, tangy Greek yogurt, and fresh mint, this soup combines bright and cooling flavors in a smooth, pourable consistency. It is easy to prepare using a blender and served cold, making it an ideal light starter or healthy snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Soup 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: extra virgin olive oil for drizzling
Instructions
- Prepare the vegetables. Remove the pits from the avocados and scoop out the flesh. Peel the cucumber and roughly chop it into chunks to facilitate blending.
- Combine ingredients in blender. Add the avocado flesh, chopped cucumber, Greek yogurt, chopped mint leaves, lemon juice, and minced garlic into a blender.
- Blend until smooth. Blend all ingredients on high speed until the mixture is smooth and creamy with no large chunks remaining.
- Adjust consistency. While blending, gradually add the cold water to reach your desired consistency; the soup should be creamy but easy to pour.
- Season and taste. Taste the soup and season with salt and pepper to your preference. Adjust lemon juice or seasoning as needed for balance and brightness.
- Chill before serving. Refrigerate the blended soup for at least 1 hour to allow the flavors to meld and to serve chilled.
- Serve and garnish. Pour the chilled soup into bowls, garnish with additional chopped mint leaves and a drizzle of extra virgin olive oil if desired.
Notes
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
- The soup can be prepared ahead and stored in the refrigerator for up to 2 days.
- Adjust the thickness of the soup by adding more or less cold water according to your preference.
- For added heat, include a small jalapeño pepper in the blender before mixing.
