Making Cold Avocado and Cucumber Soup at Home

I never expected to fall for a simple soup until I landed in a sunny little town in Spain last summer. The locals were obsessed with light, refreshing dishes, perfect during the scorching afternoons, and that’s how I first tasted cold avocado and cucumber soup. It was served at a small beachside café called La Brisa. The gentle sea breeze mixed with the creamy, chilled soup was honestly one of the nicest surprises of my trip.

Discovering Cold Avocado and Cucumber Soup in Spain

La Brisa had this minimalist vibe, whitewashed walls and rustic wooden tables. The owner, Rosa, greeted me with a warm smile, and as she brought the soup over, I noticed how vibrant the green hue was. Rosa told me it’s a traditional summer favorite around there, perfect for recharging after a morning of wandering.

The soup had this velvety texture from the avocado with a crisp, refreshing crunch from the cucumber. It was cold, but comforting in a way I didn’t expect. The subtle hints of garlic and lime made it zing just enough without being overpowering. Rosa explained how the dish was quick to prepare but still packed with flavor, a secret to surviving the heat.

Meeting Rosa the Chef and Sharing Stories

We ended up chatting for a while after the meal. Rosa was full of stories about her family’s recipes and how food connects people across generations. Her eyes sparkled when she talked about how avocado was introduced to the region but had become part of their local identity in the summers. Her easy laugh and love for simple food left a mark on me.

I left La Brisa feeling inspired and curious about recreating that soup back home. I wanted to bottle that summer feeling somehow, even though it was a world away.

Bringing Cold Avocado and Cucumber Soup Back Home

Months later, with my kitchen windows open and the city humming outside, I decided to make the soup for a small weekend dinner with friends. It felt like the perfect dish to break out when the weather was warm but you didn’t want anything heavy. Plus, avocado and cucumber felt like familiar ingredients, yet the soup was still unique enough to impress.

The first time I made it, it was a mix of excitement and gentle chaos. I botched the garlic amount, making it a little too strong, and nearly forgot the lime juice. But the flavors came together in the end, and my friends loved it. Told me I should have charged them for the ‘beach vibes’ it brought in the middle of a busy city afternoon.

What Went Into My Cold Avocado and Cucumber Soup

• 2 ripe avocados
• 1 large cucumber peeled and chopped
• 1 garlic clove (less if you like)
• Juice of 1 lime
• 1 cup cold vegetable broth or water
• Fresh dill or cilantro for garnish
• Salt and pepper to taste

I found the key was really balancing the lime and the garlic carefully. Too much garlic and the smoothness gets lost, too little lime and the soup feels dull. And using cold broth instead of water makes a slight but noticeable difference in depth without overpowering the fresh flavors.

Tips and Variations for Cold Avocado and Cucumber Soup

If you want to play with the recipe, here are some ideas that I tried or thought of after a few kitchen experiments. Adding a little Greek yogurt made it creamier and gave a tang that reminded me of tzatziki. Sometimes I toss in a jalapeño slice for a kick, which contrasts surprisingly well with the cool cucumber and avocado.

Using fresh herbs like mint or basil changes the vibe completely. Mint made it feel like a summer garden party, while basil brought an Italian twist to the table. Honestly, this soup is like a canvas for whatever freshness inspires you.

Reflections on Cold Avocado and Cucumber Soup and Summer Memories

Making this soup always takes me back to that hot afternoon near the Mediterranean. Food has this magic, right? You taste one simple dish, and suddenly you’re living a memory, a place, a feeling you hadn’t expected to find. Rosa’s soup wasn’t just about the ingredients; it was about the kindness, the warmth, and the moment shared over something fresh and homemade.

Now every time I scoop a spoonful, I’m reminded to slow down and savor the little moments, even when life gets busy and chaotic. That’s the real recipe I carry with me when I cook this soup again.

Cold Avocado And Cucumber Soup

This cold avocado and cucumber soup is a refreshing, creamy, and light dish inspired by a traditional summer favorite from Spain. Perfect for hot days, it combines ripe avocados, crisp cucumber, and a zingy touch of lime and garlic to create a velvety texture with a clean, fresh flavor.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 Persons

Course: Soup

Cuisine: Spain

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces ripe avocados
• 10 ounces large cucumber, peeled and chopped
• 1 clove garlic Adjust to taste.
• 2 tablespoons juice of lime
• 1 cup cold vegetable broth or cold water Cold vegetable broth adds subtle depth.
• 1/2 teaspoon salt To taste.
• 1/4 teaspoon freshly ground black pepper To taste.
• 2 tablespoons fresh dill or cilantro for garnish You can swap for mint or basil.

Equipment

• Blender
• Food processor
• Cutting board
• Measuring cups and spoons
• Citrus juicer optional
• Serving bowls

Method

 

1. Peel, pit, and roughly chop the avocados. Peel and chop the cucumber into chunks suitable for blending. Peel the garlic clove.
2. Add the chopped avocado, cucumber, garlic clove, lime juice, and cold vegetable broth (or water) to a blender or food processor.
3. Add salt and freshly ground black pepper to the blender.
4. Blend everything until completely smooth and creamy. If the soup is too thick, add a little more cold broth or water, one tablespoon at a time, until you reach your desired consistency.
5. For best flavor and texture, chill the soup in the refrigerator for at least 30 minutes before serving.
6. Pour the soup into bowls. Garnish each serving with fresh dill or cilantro leaves.

Notes

Adjust the garlic amount to your preference; start with half a clove if you are sensitive to strong garlic flavor.

Using cold vegetable broth adds subtle depth but water works fine for a lighter taste.

For a creamier texture, you can add ¼ cup (60 ml) of Greek yogurt during blending.

For a spicy kick, blend in a small slice of jalapeño or red chili, seeds removed.

Consider swapping dill or cilantro for mint or basil for different flavor profiles.

This soup is best served chilled, making it perfect for hot summer days or light lunches.

Store leftovers in an airtight container in the refrigerator for up to 2 days; stir before serving.