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

Description

This cold cucumber soup is a refreshing, healthy dish perfect for hot days. Blending fresh cucumber, creamy avocado, aromatic shallots and garlic, vibrant cilantro, and a dash of lemon juice creates a silky, flavorful soup finished with olive oil. Ready in minutes, chilled cucumber soup is great as a light appetizer or snack with minimal prep and packed with nutrition.

Ingredients

Units Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Vegetables: Coarsely dice the cucumber, shallot, and cilantro leaves. This makes blending easier and ensures even flavor distribution.
Combine Ingredients: Add the diced vegetables to a blender along with the avocado flesh and lightly crushed garlic clove.
Add Liquids and Seasoning: Pour in the olive oil, 3 Tbsp of freshly squeezed lemon juice, 2 Tbsp water, and season with sea salt and black pepper.
Blend the Soup: Blend all the ingredients until smooth. Stop to scrape down the sides if needed, and blend again until you achieve a creamy consistency. If the soup is too thick, add additional lemon juice or water to reach your desired texture.
Chill the Soup: Once the soup is blended to your liking, cover and place it in the fridge for at least 1 hour to let the flavors meld.
Serve: Serve the soup cold, garnished with a drizzle of olive oil, a sprinkle of chopped cilantro, and some fresh ground black pepper.

Notes

Always use fresh ingredients for the best flavor, as this is a raw vegetable soup.
Chill the soup for at least 1 hour, or preferably 3–4 hours, for optimal flavor development.
The soup will darken slightly as it chills and the ingredients meld together.
Consume within 3 days, as raw soups spoil quickly.
Using fresh herbs is highly recommended over dried for a vibrant taste.

Nutrition

Serving Size: 1 serving (about 1 1/4 cups)
Calories: 200
Sugar: 4g
Sodium: 530mg
Fat: 16g
Saturated Fat: 2.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 7g
Protein: 3g
Cholesterol: 0mg