Can I make this soup ahead of time for a party?

Absolutely! In fact, making it 24 hours ahead allows the flavors to develop beautifully. Just give it a good stir before serving, and add fresh garnishes at the last minute for the best presentation.

My soup turned brown after a few hours. Is it still good?

Yes, that's just the avocado oxidizing slightly. It's perfectly safe to eat and doesn't affect the flavor. To minimize browning, press plastic wrap directly onto the surface of the soup when storing.

What can I substitute for avocado if I'm allergic?

Greek yogurt makes a great substitute! Use about 1/2 cup to replace the avocado. The flavor profile will change slightly, but it will still be delicious and creamy.

Can I add more garlic for extra flavor?

You can, but proceed with caution! Since the garlic is raw in this recipe, it can quickly become overpowering. Start with one extra small clove and taste before adding more.

Cold Cucumber Soup Recipe

Name: Cold Cucumber Soup Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: International
Ingredients: 1 large cucumber, diced; 1 avocado; 1 shallot; 1 clove garlic; 1/4 cup fresh cilantro, washed, chopped, loosely packed; 3–4 Tbsp lemon juice, freshly squeezed; 2 Tbsp olive oil; 1/2 tsp sea salt; 1/2 tsp black pepper; 2 Tbsp water (plus more as needed for consistency)

This vibrant Cold Cucumber Soup is summer in a bowl! Creamy, refreshing, and bursting with bright flavors, it’s the perfect no-cook solution for hot days. Made with fresh cucumber, creamy avocado, and zesty lemon, this chilled soup comes together in just 15 minutes in your blender—no stove required!

Why You’ll Love This Recipe

No Cooking Required: Perfect for those sweltering days when you can’t bear to turn on the stove. Just blend and chill!
Ready in Minutes: From ingredients to blender to bowl in just 15 minutes of active time.
Nutrient-Packed: Loaded with healthy fats from avocado and all the goodness of raw vegetables. It’s practically a salad in soup form!
Refreshingly Versatile: Works brilliantly as a light lunch, elegant appetizer, or side dish for summer meals.

Ingredients You’ll Need

Cucumber: The star of the show! Provides that cool, refreshing base. Use a large, firm cucumber with minimal seeds for the best texture.
Avocado: Creates a silky, creamy texture without any dairy. Choose one that’s perfectly ripe—soft but not mushy.
Shallot: Adds a delicate onion flavor that doesn’t overpower. Much gentler than regular onions.
Garlic: Just one clove brings a subtle kick. Lightly crush it before blending to release its flavor.
Fresh cilantro: Brings a bright, herbaceous note that makes the soup sing. If you’re in the cilantro-averse camp, parsley works too!
Lemon juice: The acidity balances the richness of the avocado and brightens all the flavors. Fresh-squeezed makes a huge difference here.
Olive oil: Adds richness and helps create that silky texture. Use your good stuff—you’ll taste it!
Sea salt: Enhances all the flavors. Don’t skimp here.
Black pepper: Provides a subtle warmth that complements the cool cucumber.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Herbaceous Twists

Swap cilantro for dill, mint, or basil for completely different flavor profiles. Each herb creates a whole new soup experience!

Creamy Alternatives

Add a dollop of Greek yogurt or sour cream for extra creaminess and a subtle tang.

Spice It Up

Include half a jalapeño or a dash of hot sauce for a soup with a kick. The coolness of cucumber with heat is surprisingly delightful.

Mediterranean Version

Add a handful of chopped kalamata olives, a sprinkle of feta cheese, and use mint instead of cilantro.

How to Make Cold Cucumber Soup

Step 1: Prep Your Ingredients

Coarsely dice the cucumber, shallot, and cilantro leaves. Don’t worry about being too precise—your blender will do the hard work! Cut the avocado in half, remove the pit, and scoop out the flesh.

Step 2: Combine and Blend

Add everything to your blender—cucumber, avocado, shallot, lightly crushed garlic clove, cilantro, olive oil, 3 tablespoons of lemon juice, 2 tablespoons of water, salt, and pepper. Blend until smooth and creamy.

Step 3: Adjust Consistency and Flavor

If the soup seems too thick, add more water a tablespoon at a time until you reach your desired consistency. Taste and add more lemon juice if you want more brightness, or more salt and pepper to taste.

Step 4: Chill

Pour the soup into a container, cover, and refrigerate for at least an hour (though 3-4 hours is even better). This crucial step allows the flavors to meld and develop.

Step 5: Serve

Give the soup a quick stir before pouring into chilled bowls. Drizzle with a swirl of olive oil, sprinkle with chopped cilantro, and add a twist of freshly ground black pepper.

Pro Tips for Making the Recipe

Cucumber Prep: If your cucumber has large seeds or a waxy skin, peel it and scoop out the seeds before blending for the smoothest texture.
Temperature Matters: Chill your serving bowls in the freezer for 15 minutes before serving for an extra-refreshing experience.
Texture Control: For a more rustic soup, reserve some diced cucumber and stir it in after blending for added texture and visual appeal.
Flavor Development: This soup actually tastes better the next day, so don’t hesitate to make it ahead!
Avocado Selection: The perfect avocado yields slightly to gentle pressure. Too firm and your soup won’t be creamy; too soft and you’ll taste overripe notes.

How to Serve

Perfect Pairings

This cool soup pairs beautifully with crusty bread, simple sandwiches, or a fresh summer salad. It’s particularly delightful with grilled seafood or chicken.

Elegant Appetizer

Serve in shot glasses or small cups as a sophisticated starter for your next dinner party. Top with a single shrimp or a tiny cube of feta cheese.

Garnish Ideas

Beyond the suggested olive oil, cilantro, and pepper, try a swirl of crème fraîche, a few toasted pine nuts, or diced red bell pepper for color contrast.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The soup may darken slightly as the avocado oxidizes, but a quick stir will refresh it.

Freezing

This soup doesn’t freeze well due to the high water content of cucumber and the texture changes in avocado. It’s best enjoyed fresh.

Reheating

Don’t! This soup is designed to be enjoyed cold. If it’s been in the refrigerator, simply give it a good stir before serving.

Note: If the soup separates slightly during storage, a quick blend or vigorous whisk will bring it back together.

FAQs

Can I make this soup ahead of time for a party?

Absolutely! In fact, making it 24 hours ahead allows the flavors to develop beautifully. Just give it a good stir before serving, and add fresh garnishes at the last minute for the best presentation.
My soup turned brown after a few hours. Is it still good?

Yes, that’s just the avocado oxidizing slightly. It’s perfectly safe to eat and doesn’t affect the flavor. To minimize browning, press plastic wrap directly onto the surface of the soup when storing.
What can I substitute for avocado if I’m allergic?

Greek yogurt makes a great substitute! Use about 1/2 cup to replace the avocado. The flavor profile will change slightly, but it will still be delicious and creamy.
Can I add more garlic for extra flavor?

You can, but proceed with caution! Since the garlic is raw in this recipe, it can quickly become overpowering. Start with one extra small clove and taste before adding more.

Final Thoughts

This Cold Cucumber Soup is like summer sunshine in a bowl—refreshing, vibrant, and effortlessly elegant. Don’t let its simplicity fool you; those 15 minutes of prep yield a sophisticated dish that’s both nourishing and memorable. Whether you’re looking for a light lunch, a dinner party starter, or simply a way to use up garden cucumbers, this recipe delivers pure refreshment with every spoonful. Give it a try the next time the temperature rises!