Chilled Cucumber and Avocado Soup

Prep Time


Prep Notes

Homemade soup is one of my favorite foods any time of year. It may not be top of mind during the sweltering summer months—unless it’s a refreshing chilled soup, of course. Gazpacho seems to get all the cold-soup love, but I'm obsessed with the recipe below, which incorporates hydrating cucumber, healthy fat– and potassium-rich avocado and cooling cilantro.

Not only is this soup nutrient-rich, dairy- and gluten-free and super-refreshing, it’s also fast, foolproof and best made in advance, so you can whip up a batch to keep in the fridge for quick meals. It can  also be served in shot glasses at a party.

Cooking Time

0 min




  • 2 large cucumbers, peeled, halved lengthwise, seeds removed, flesh chopped
  • 2 small, ripe avocados, peeled, pitted
  • 1 1/2 cups vegetable stock, chilled
  • 1/2 cup water
  • 1 tablespoon chopped fresh cilantro, plus extra for garnish
  • 1 tablespoon chopped fresh mint
  • 4 tablespoons fresh lime juice
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 to 4 red and/or yellow cherry tomatoes, chopped, for garnish


  1. In a blender, combine all ingredients except cherry tomatoes and extra cilantro; purée until smooth.
  2. Pour into large bowl or pitcher, cover and refrigerate for at least 2 hours.
  3. Divide among 4 bowls, garnish with chopped cherry tomatoes and reserved cilantro, and serve.