Chilled Mediterranean Cucumber Avocado & Yogurt Soup
Cool, creamy, and refreshing — this no-cook Mediterranean soup blends crisp cucumber, ripe avocado, tangy Greek yogurt, and fresh herbs. It’s a perfect summer refresher, packed with probiotics and heart-healthy fats.
⏱️ Time
Prep Time: 10 minutes
Chill Time (optional): 30 minutes
Total Time: 10–40 minutes
Ingredients
1 large cucumber (peeled & chopped)
1 ripe avocado
¾ cup plain Greek yogurt (or coconut yogurt for dairy-free)
1 small garlic clove
2 tbsp fresh dill or mint (or both!)
Juice of 1 lemon
2 tbsp extra virgin olive oil
Salt & pepper to taste
2–4 tbsp cold water (to thin as needed)
Garnish: diced cucumber, olive oil drizzle, herbs, crumbled feta (optional)
Instructions
1. Blend:
Add cucumber, avocado, yogurt, garlic, lemon juice, olive oil, herbs, salt, and pepper to a blender. Blend until smooth.
2. Adjust texture:
Add cold water, 1 tbsp at a time, to reach your desired soup consistency — thick and creamy or silky and sippable.
3. Chill (optional):
For best flavor, refrigerate for 30 minutes to chill thoroughly. But you can serve it right away too!
4. Serve:
Pour into bowls. Top with a drizzle of olive oil, a few cubes of cucumber or feta, and fresh herbs.
Tips
Want it spicy? Add a slice of jalapeño or a pinch of Aleppo pepper.
Add crunch: Serve with toasted pita chips or pumpkin seeds.
Make it vegan: Use plant-based yogurt.
❓ Frequently asked questions FAQ
Can I make it ahead?
Yes! It keeps in the fridge for up to 24 hours.
Can I use a different herb?
Basil, parsley, or cilantro all work well.
No blender?
Use a food processor or immersion blender.
Nutrition information
Calories: 220
Protein: 6g
Fat: 17g
Carbs: 11g
Fiber: 5g