Chilled Cucumber Avocado Soup Recipe for Summer Dinner Parties

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This recipe for Chilled Cucumber Avocado Soup is ideal for serving on hot days. It takes just 15 minutes to prepare (although bear in mind it will then need two hours to chill before serving) and is perfect for summer dinner parties. Key ingredients are cucumbers, avocado, Greek yogurt, and cumin.

Chilled Cucumber Avocado Soup

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

This chilled cucumber avocado soup is quick and easy to make, and it’s wonderful for a hot summer day.

It comes together in a matter of minutes without requiring the use of your oven or stovetop!

This soup is also a fantastic way to use up cucumbers from your garden or local farmers’ market and would make a tasty starter for a summertime dinner party.

You could even serve it in small cups as a cool and refreshing cocktail party appetizer.

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.

• Fresh Produce – Cucumbers, Avocado, Shallot, Dill, Limes
• Dairy – Greek Yogurt
• Vegetable Stock/Broth
• Ground Cumin

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

More Recipes Using Cucumber

One of the hero ingredients in this dish is cucumber, so here are some more recipes using the same:

• Dill Cucumber Salad – A Fresh Side Dish for Summer
• Feta Cucumber Cups Appetizer for Summer Parties
• Jalapeño Cucumber Vodka Lemonade

More Summer Soup Recipes

Looking for more soups to make in the summer months? Check these recipes out next:

• Loaded Cauliflower Leek Soup Recipe – Can Be Served Hot or Chilled!
• Vichyssoise Recipe- A Chilled Creamy Leek & Potato Soup
• Gazpacho

Recipe Tips

• For an even nicer presentation, toss a few cooked and chilled shrimp with some ground cumin and chop them into small pieces. Sprinkle seasoned shrimp pieces on top of the soup and add a sprig of fresh dill before serving.

How Do I Make Chilled Cucumber Avocado Soup?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Continue to Content

Cucumber Avocado Soup

Yield: 4-6

Prep Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 15 minutes

This recipe for Chilled Cucumber Avocado Soup is ideal for serving on hot days. It takes just 15 minutes to prepare (although bear in mind it will then need two hours to chill before serving) and is perfect for summer dinner parties. Key ingredients are cucumbers, avocado, Greek yogurt, and cumin.

Print

Ingredients

• ½ cup vegetable broth
• 2 large cucumbers, peeled and cut into chunks
• 1½ cups Greek yogurt
• ½ medium avocado, peeled and seeded
• 1 medium shallot, peeled and cut in half
• 3 Tbsp fresh dill, chopped
• 2 Tbsp fresh lime juice
• 2 tsp ground cumin
• Sea salt and black pepper, to taste

For Garnish

• Sprigs of fresh dill and/or sliced cucumber

Instructions

1. Add all ingredients to a blender or food processor and blend until smooth. If you prefer a thinner soup, add a little more broth until you reach the desired consistency. Adjust seasonings to taste.
2. Cover and refrigerate for at least 2 - 3 hours.
3. To serve, remove from the fridge and pour into individual serving bowls. Top with sprigs of fresh dill and/or thin slices of cucumber. Enjoy!
   
   
   
   

Notes

• For an even nicer presentation, toss a few cooked and chilled shrimp with some ground cumin and chop into small pieces. Sprinkle seasoned shrimp pieces on top of soup and add a sprig of fresh dill before serving.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 197mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 11g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Special Dinner!

You’ve made the soup, but what about the rest of the courses?

Here are additional recipes to create a menu for a dinner party or special meal:

• Appetizer: Cucumber Smoked Salmon Appetizers Ready in Just 20 Minutes!
• Salad: Watermelon Feta Salad with Lime-Cilantro Vinaigrette
• Main Dish: Blackened Fish Tacos (Mahi-Mahi) with Coleslaw & Avocado Dressing
• Side Dish: Instant Pot Cilantro Lime Rice
• Beverage: Refreshing Watermelon Vodka Slush Cocktail with Lime
• Dessert: From Scratch Strawberry Shortcake Recipe! The Perfect Summer Dessert

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.

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