Cold Thai Cucumber Avocado Soup with Cucumber Relish
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!
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?
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.
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:
- Chilled Cantaloupe Soup
- Very Veggie Gazpacho
- Mango Gazpacho with Crab and Jalapeno Relish
- Watermelon Gazpacho with Serrano Chiles and Mint
Cold Thai Cucumber Avocado Soup with Cucumber Relish
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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
Nutrition
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.
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!!
Thanks so very much and so happy you enjoyed! Love that you added the Serrano! Thanks again!
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?
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!
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.
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.
I am vegan…do you think a plant based yogurt would work?
Hi, Kristine, Thanks so much for your question! A plant-based yogurt should work just fine. Thanks again and hope you enjoy!
Do you peel and seed the cucumbers??
Hi, Mark, For the soup part, yes. I added that to the recipe. For the relish, I often peel the cucumbers as shown in this recipe: https://www.fromachefskitchen.com/chicken-zucchini-feta-burgers-jalapen%CC%83o-tzatziki/ It adds a little color and texture. Thanks so much for your question and hope you enjoy!
I would like to make this for a “Going Away” lady’s luncheon. How far in advance can I make it?
Thanks,
Mickey
Hi, Mickey, If you make it the night before, you should be fine. Thanks so much and hope they all enjoy!
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.
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!
Delicious!!! ?
Thank you!
Wow, this soup sounds amazing, so refreshing. And it looks amazing too. Thanks for sharing the recipe 🙂
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.
Thanks, Lizzie! Hope you enjoy!
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!
Hi, Kyla, Thanks so much for your question! How about Shrimp Pad Thai with Zucchini Noodles which is nice and light for this time of year or if you want to do salmon, these Thai Salmon Cakes with Basil-Lime Mayonnaise are always a hit. Thanks again and hope you enjoy!