Chilled Avocado Cucumber Soup in a bowl on a grey table with two spoons surrounding it.

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Chilled Avocado Cucumber Soup
A Lambert Produce Recipe

Chilled Avocado Cucumber Soup Recipe

Chilled Avocado Cucumber Soup in a bowl on a grey table with two spoons surrounding it.

This quick & easy creamy cucumber avocado gazpacho is vegan, gluten free and no cook! It comes together in your blender in less than 10 minutes. Perfect for a light summer appetiser or side dish or light summer lunch.

Prep

Ingredients

  • 1 large (330g) English cucumber, peeled and diced
  • 1 avocado, peeled and pit removed
  • Juice of 1 lime
  • 1 cup (40g) baby spinach, washed
  • 4 tablespoons fresh chopped dill
  • 1 ½ teaspoons sea salt
  • 1 ¼ cups cold water
  • ⅓ cup full-fat plain yoghurt
  • Garnish: dried chilies, cracked black pepper, chopped dill, dollop of plain yoghurt, thinly sliced cucumber, and avocado

Method

1. In a food processor or high-speed blender, add the ingredients in the order listed. Blend until the mixture is smooth and even.

2. Transfer the mixture into a bowl, cover, and refrigerate for 30 minutes before serving. Give the soup a good stir before portioning it into bowls.

3. Garnish with fresh cracked black pepper, a swirl of yogurt, chopped dill, and/or slices of cucumber. Serve chilled.

4. Optionally, garnish with dried chilies, coriander, and sour cream.