Spring is in the air and I’m loving this refreshing, chilled Spicy Cucumber Avocado Soup! It’s creamy, tangy, a bit spicy, and so good for you!

A bowl filled with spicy cucumber avocado soup topped with sliced cucumbers and herbs with a sliced avocado and a white spoon on the side.

This Spicy Cucumber Avocado Soup is insanely simple—cucumbers, avocados, buttermilk, lime juice, rice wine vinegar, and Thai chili peppers. I also added in fresh cilantro and mint and topped it off with thin slices of cucumber and a drizzle of avocado oil just before serving.

Chilled vegetarian cucumber avocado soup is gluten-free and so simple to make! All you need to do is blend a handful of ingredients.

Ingredients in a wooden bowl for cucumber avocado soup: limes, avocado, chili peppers, green herbs and a whole cucumber.

What you need to make this chilled soup

Guys, not kidding! This recipe is so incredibly easy! Just throw all of these ingredients into a food processor or high-powered blender and, voilà, a beautiful soup will emerge!

European cucumber (because they have less seeds and are the perfect size for this soup)
Hass avocados (because they’re bigger in size and creamier)
Buttermilk (for creaminess)
Rice wine vinegar
Sugar (just a tad to balance out the heat)
Fresh lime juice
Thai chili pepper (for heat)
Fresh cilantro and mint
High-powered blender or food processor

Chopped cucumbers on a wooden cutting board with a chef's knife along side.

English cucumbers contain less seeds, but I still scoop out the seeds so the soup remains creamier.

Chopped avocado on a wooden cutting board with a chef's knife and napkin along side.

Beautiful Hass avocados are rich in taste and super creamy when mashed or blended.

Fresh herbs in a blender on top of a wooden board.

Throw all of the ingredients into a high-powered blender like this one, or a food processor, and blend or pureé until smooth and creamy.

A woman's hand holding a white spoon inside a green bowl filled with cucumber avocado soup, with sliced avocados on the side.

You can have some fun with toppings like thinly sliced cucumbers, mint, cilantro, and micro greens. Try a dollop of crème fraîche or sour cream for extra creaminess!

Tips & Tricks

Remove the seeds from the cucumbers to achieve a super smooth texture, but don’t bother peeling the skin (wash it thoroughly).
I recommend using a high-powered blender or food processor to make this soup.
Don’t like heat? Leave out the Thai chili pepper.
This soup will thicken in the refrigerator, so if it’s not to your liking just add in some water and re-blend.

Want more recipes?

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