When the summer sun is blazing, the last thing I want is a hot, heavy meal. Enter my new obsession: this incredibly refreshing Chilled Cucumber and Avocado Soup. It’s the epitome of summer in a bowl – vibrant green, unbelievably creamy, and bursting with cool, fresh flavor. The avocado provides a luxurious, rich texture without any dairy, while the cucumber and lime juice keep it light and zesty. It’s the perfect elegant starter for a summer dinner party or a light lunch all on its own. Plus, it comes together in minutes in a food processor, no cooking required!
Ingredients
• 2 ripe Hass avocados
• 2 English cucumbers, halved, seeded, and chopped
• 1¼ cups / 300 ml unsweetened soy milk
• 2 tablespoons / 15 g chopped scallions
• 1 tablespoon / 15 ml freshly squeezed lime juice
• ¾ teaspoon / 4 g salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 red radish, sliced paper-thin for garnish
Instructions
1. Halve and pit the avocados. Scoop the flesh into the bowl of a food processor.
2. Add the chopped English cucumber to the food processor and process until the mixture is pureed.
3. Pour in the soy milk, and add the chopped scallions, lime juice, salt, and a few grinds of black pepper.
4. Process again until the soup is completely smooth and creamy.
5. Taste the soup and adjust the seasonings as needed, adding more salt or lime juice if desired.
6. Transfer the soup to an airtight container and refrigerate for at least 1 hour, or until thoroughly chilled.
7. To serve, ladle the chilled soup into small bowls and garnish with paper-thin slices of red radish.
Nutritional Information
• (per serving)
• Calories: 285 kcal
• Fat: 24g
• Carbohydrates: 16g
• Protein: 5g
• Fiber: 9g
Pro Tips
• For the best flavor and texture, ensure the soup is thoroughly chilled before serving; aim for at least one hour in the refrigerator.
• Don’t be shy with garnish variations. Try a swirl of olive oil, a sprinkle of chili flakes, fresh cilantro, or diced tomato.
• For a spicy kick, blend half a deseeded jalapeño along with the cucumber and avocado.
• The ripeness of your avocados is key. They should yield to gentle pressure but not be mushy or have brown spots.
FAQ
Q: Can I make this vegetarian soup without soy milk
A: Absolutely! This soup is wonderfully versatile. For a creamy, dairy-free result, you can substitute the soy milk with other plant-based milks like unsweetened almond milk, cashew milk, or even full-fat coconut milk for a richer, tropical flavor.
Q: How can I add more plant-based protein to this soup
A: To make this a more filling vegetarian meal, consider blending in a quarter cup of silken tofu for extra creaminess and protein. You can also top the finished soup with toasted pumpkin seeds, hemp hearts, or a sprinkle of nutritional yeast for a cheesy, savory boost.
Q: How long does this avocado soup last in the fridge
A: Because of the fresh avocado, this soup is best enjoyed within 24-48 hours. To prevent browning, store it in an airtight container with plastic wrap pressed directly onto the surface of the soup. The lime juice also helps preserve its vibrant green color.
Q: Is this chilled cucumber soup recipe vegan
A: Yes, this recipe is 100% vegan and plant-based as written. It uses avocado for creaminess and soy milk, containing no dairy or other animal products, making it a perfect choice for a vegan diet.
