Cold Thai Cucumber Avocado Soup with Cucumber Relish

4.45 from 52 votes
20 minutes
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Cold Thai Cucumber Avocado Soup with Cucumber Relish is as refreshing as it gets on a hot summer day with Greek yogurt, tangy lime juice, cilantro and a touch of spice!

Photo of Cold Thai Cucumber Avocado Soup with Cucumber Relish in glass bowl garnished with cilantro sprigs and lime slices.

We’re going green today folks with a super healthful and refreshing Cold Thai Cucumber Avocado Soup with Cucumber Relish 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?

Photo of Cold Thai Cucumber Avocado Soup with Cucumber Relish on white distressed background.

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.

How to make Cold Thai Cucumber Avocado Soup with Cucumber Relish:

  • Cold Thai Cucumber Avocado Soup with Cucumber Relish 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!
  • If you don’t have a blender or food processor, simply combine all the ingredients in a deep bowl and use an immersion blender.  An immersion blender is one of the handiest tools you can have in your kitchen!
  • Then, add texture and crunch by hand chopping the Cucumber Relish.

Close-up photo of Cold Thai Cucumber Avocado Soup with Cucumber Relish with white spoon.

Make this Cold Thai Cucumber Avocado Soup with Cucumber Relish dairy-free / vegan by using 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 with a salad for a wonderful light lunch.

Stay cool!

Be sure to try these other delicious chilled soups:

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Cold Thai Cucumber Avocado Soup with Cucumber Relish

4.45 from 52 votes

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By: Carol | From A Chef's Kitchen
Cold Thai Cucumber Avocado Soup with Cucumber Relish is as refreshing as it gets on a hot summer day with Greek yogurt, tangy lime juice, cilantro and a touch of spice!
Prep Time 20 minutes
Total Time 20 minutes
Course Soups and Stews
Cuisine Thai
Servings 6
Calories 202 kcal

Ingredients
  

Soup

  • 3 medium Kirby cucumbers or 2 large English - or 2 large English hothouse cucumbers
  • 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 container (5.3 ounce) 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

Relish

  • 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

Instructions
 

Soup

  • 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.

Notes

May thicken during refrigeration. Thin with water as desired.

Nutrition

Serving: 1 | Calories: 202kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 795mg | Fiber: 9g | Sugar: 5g | Vitamin A: 922IU | Vitamin C: 23mg | Calcium: 57mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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Recipe Rating




22 Comments

  1. 5 stars
    So delicious!!! I am a spicy/salty girl, so I added a Serrano and a splash of fish sauce for umami flavor. Overall just lovely! This is a keeper!! Thank you!!

  2. Hey! Just came across this recipe and it looks delicious! I would like to know if I could freeze this soup and how long I can freeze it for?

    1. Hi, Jess, Thanks so much for your question. I would prepare to the point of adding the yogurt. Add the yogurt when you’re ready to enjoy/serve. I think it should be fine for 3-4 months without the yogurt. Thanks again and hope you enjoy!

  3. Hi, Can you please send me the recipe for this? I’m not seeing it. Any portions also will be using coconut milk instead of yogurt. Thanks in advance.

    1. Hi, Brandi, I checked to make sure a glitch didn’t happen but the recipe is definitely there at the bottom of the post. Perhaps give it another try? Thanks so much and I think coconut milk or coconut yogurt would be just fine.

    1. Hi, Kristine, Thanks so much for your question! A plant-based yogurt should work just fine. Thanks again and hope you enjoy!

  4. I would like to make this for a “Going Away” lady’s luncheon. How far in advance can I make it?
    Thanks,
    Mickey

  5. 5 stars
    Hi, this is a great cold soup. However, in which ingredients are you arriving at that ginormous carb count? It just doesn’t seem right.

    1. Hi, Timm, Thanks so much! I’m using a program for that. I actually really hate including nutritional counts because they’re always off unless you research each ingredient. I’m going to be changing my program again in the next month or two so hopefully can get more accurate information. So glad you enjoyed! It’s really perfect for summer!

  6. Thanks for this great recipe, will make tomorrow! We make at least three cold soups every week during the summer. Liquid salad + something grilled = a perfect dinner. Make your soup early in the day so it has plenty of time to “mature” into icy wonderfulness.

    1. Hi Lizzie! I am preparing to make this soup for a small gathering and wondering if you have recommendations for what pairs well as the main dish? We were thinking grilled salmon (perhaps on a salad?) Wondering if you have thoughts on spices?

      Thanks so much! Have a great day!