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!
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.
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
English cucumbers contain less seeds, but I still scoop out the seeds so the soup remains creamier.
Beautiful Hass avocados are rich in taste and super creamy when mashed or blended.
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.
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?
If you liked this Spicy Cucumber Avocado Soup recipe, you’re going to want these recipes:
- Asian Cucumber Salad
- Mean Green Gazpacho
- Sweet & Spicy Chilled Carrot Soup
- Green Smoothie Bowl
- Avocado Edamame Kale Salad
Spicy Cucumber Avocado Soup
- Prep Time: 15 min
- Total Time: 15 min
- Yield: 6 1x
- Category: Soup
- Method: No-Cook
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
This refreshing, chilled Spicy Cucumber Avocado Soup is creamy, tangy, a bit spicy, and so good for you!
Ingredients
- 1 English cucumber, seeded and roughly chopped
- 2 Hass avocados, peeled, pitted and roughly chopped
- 2 tablespoons rice wine vinegar
- 1 1/2 cups buttermilk
- 1 teaspoon sugar
- 1 tablespoon fresh lime juice
- 1 Thai chili pepper, seeded and chopped
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh mint
- Pinch of salt and fresh ground pepper
For the garnish:
- Thin slices of cucumber
- Fresh cilantro and mint
- Drizzle of avocado oil
Instructions
- In a high-powered blender or food processor, place in all of the ingredients, except for the garnishes. Blend or purée until creamy and smooth.
- Place in the refrigerator to chill, about 30 minutes. Garnish with cucumber, fresh herbs, and a drizzle of avocado oil when ready to serve.
Notes
- 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.
Keywords: creamy cucumber avocado soup, cucumber avocado soup, cucumber soup
This soup looks so refreshing! Can’t wait to make this when the weather starts heating up!
★★★★★
This is indeed a refreshing soup! It’s incredibly easy to make and will last for several days in the fridge. Enjoy!