Cold Thai Cucumber Avocado Soup with Cucumber Relish is as refreshing as it gets on a hot summer day!
We’re going green today folks with a super healthful and refreshing Thai-inspired cold, creamy cucumber avocado soup with Greek yogurt, tangy lime juice and cilantro. A splash of Sriracha hot sauce provides the right amount of heat. A light and crunchy cucumber relish on the top puts this refreshing soup over the top! What’s not to love on a hot summer day?
I’ve found there are two types of people in this world–those who love cold soups and those who do not. I recently suggested gazpacho for a client who wanted soup. She responded by vehemently using the “h” word to convey her feeling on the subject. Know not to go there anymore!
I’m in the first category and love cold soups. I’ll admit it was a little strange at first. Soup should be hot, steamy and warm you to your soul, right? I then started to make my Very Veggie Gazpacho all those years ago and that opened my mind to cold soups. I now make my gazpacho at least once each summer.
This cucumber avocado soup is as easy as combining all the soup ingredients in a blender. A food processor will work if you have one that does not leak. A blender is one kitchen appliance I don’t have and my food processor leaks!
Therefore, I combined all the ingredients in a deep bowl and went to work with my powerful Oxo Immersion Blender. Love the six speeds and it quickly liquefied all the ingredients.
Make this soup dairy-free / vegan by using a nondairy coconut or soy yogurt. The soup thickens during refrigeration, so just add water as necessary and adjust the acidity with lime juice and the heat with additional Sriracha.
This flavorful soup makes an elegant starter for a Thai-inspired meal or along with a salad, a wonderful light lunch.
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This healthful and refreshing Thai-inspired cold soup with cool cucumber, creamy avocado, Greek yogurt, tangy lime juice and cilantro is as refreshing as it gets on a hot summer day!
- 3 medium Kirby cucumbers or 2 large English (hothouse) cucumbers, peeled and seeded
- 3 ripe avocados, pitted and peeled
- 2-3 large limes, juiced (1/3 cup) or to taste
- 1 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 (5.3-ounce) container nonfat plain Greek yogurt
- 1 tablespoon green curry paste
- 1 cup water or as needed
- Sriracha hot sauce, to taste
- Salt, to taste
- Cilantro sprigs and lime wedges for garnish
- 1 medium Kirby cucumber, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- salt and freshly ground black pepper, to taste
Combine all soup ingredients in a food processor or blender and process until smooth. Alternately, combine all ingredients in a large deep bowl and process until smooth with an immersion blender. Refrigerate for 1 hour. Soup may thicken as it chills, so add water as needed and adjust seasonings.
RELISH: Combine relish ingredients in a small bowl. Serve atop soup with lime wedges and cilantro sprigs.
May thicken during refrigeration. Thin with water as desired.