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–+ servings
Cucumber Gazpacho. Green fresh cold summer soup.

No Cook Chilled Cucumber and Avocado Blend Soup

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The combination marries cucumber benefits - including hydration and anti-inflammatory properties - with the rich avocado nutrition profile that health enthusiasts prize. Simply blend peeled cucumbers, ripe avocados, fresh herbs, and a splash of lime juice until silky smooth. No heat required.
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Prep Time 30 minutes
0 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: lunch, Main Course, Soup
Cuisine: American
Calories: 265
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large cucumbers peeled, seeded, and chopped
  • 2 ripe avocados peeled and pitted
  • 1 cup plain Greek yogurt or unsweetened vegan yogurt for dairy-free
  • 1-2 jalapeños seeded and chopped (optional, for heat)
  • ¼ cup fresh lime juice about 2 limes
  • ¼ cup fresh cilantro or dill chopped
  • 2 scallions or 1 small shallot chopped
  • 1-2 cloves garlic minced
  • ½ cup cold water plus more for thinning, if needed
  • 1½ teaspoons sea salt plus more to taste
  • Freshly ground black pepper to taste

Equipment

Method
 

  1. Place cucumbers, avocados, yogurt, jalapeño, lime juice, herbs, scallions, garlic, water, salt, and pepper in a blender.
  2. Blend until completely smooth, adding more water as needed for your desired consistency.
  3. Taste and adjust seasoning with more salt, lime, or herbs as preferred.
  4. Chill in the refrigerator for at least 1 hour (up to 24 hours for best flavor).
  5. Stir and ladle into bowls. Top with diced cucumber, fresh herbs, and a drizzle of olive oil. Add optional garnishes as desired.

Nutrition

Serving: 300mlCalories: 265kcalCarbohydrates: 12gProtein: 5gFat: 19gSaturated Fat: 3gSodium: 350mgPotassium: 750mgFiber: 7gVitamin C: 25mg

Notes

Tips & Variations

  • Swap Greek yogurt for vegan yogurt or skip entirely for a dairy-free, ultra-creamy vegan version (add olive oil for richness).
  • Use fresh dill instead of cilantro for a Nordic twist.
  • Add a handful of spinach or baby kale for extra nutrients and color.
  • Top with grape salsa or diced mango for a sweet contrast.
  • It keeps well in the fridge for up to 2 days, but for peak color and flavor, it is best enjoyed within 24 hours.

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