Cold Cucumber Avocado Soup: A Summer Recipe for a Hot Day

Few people fall for a heavy, crude dish when the sun is relentlessly beating the beets and you’re just hot. Something tasty and light should be on your plate, and something refreshing is also welcome. And that’s where our cold cucumber and avocado soup comes into the conversation.

It still gives you a feeling of fullness thanks to the fresh, really tasty and rich avocados. This menu is perfect for lunch on a busy summer day. Of course, you can use it whole for a light dinner after work.

Is cold soup interesting? We have more for you. It has a delicious composition with cucumber, avocado and vegetables. Yes, there are sweet variations too! Just look:

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Cold Cucumber Avocado Soup: When It’s Really Hot Outside


The refrigerator must do more than you. 20 minutes to prepare, 30 minutes to cool – Cold Cucumber Avocado Soup is ready.


  1. First, peel and chop the garlic and shallots. Squeeze the lime juice. Cut the avocado in half and remove the seeds. Scrape off the flesh, finely chop and squeeze the lime juice. Rinse the cucumbers well and chop.

  2. Puree the avocado, shallots, garlic, cucumber, vegetable stock, and kefir 100ml in a large, long measuring beaker with a hand blender. Season to taste with sugar, salt, pepper and some grated nutmeg. If necessary, pass the soup through a sieve and place in the refrigerator for 30 minutes.

  3. Whisk the soup again with a blender and stir in the remaining kefir. Divide the soup into 4 deep plates and add ice to each plate. Garnish with green beans to your liking and enjoy.

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