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    Home » Recipes » Soups and Stews

    By Carol Published: Jul 9, 2016 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Cold Thai Cucumber Avocado Soup with Cucumber Relish

    Jump to Recipe
    4.42 from 48 votes
    20 minutes
    Pin for 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!

    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.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • How to make Cold Thai Cucumber Avocado Soup with Cucumber Relish:
    • Be sure to try these other delicious chilled soups:
    • Cold Thai Cucumber Avocado Soup with Cucumber Relish
      • Equipment
      • Ingredients  1x2x3x
        • Soup
        • Relish
      • Instructions 
        • Soup
        • Relish
      • Notes
      • Nutrition

    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:

    • 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

    4.42 from 48 votes
    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!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 20 mins
    Total Time 20 mins
    Course Soups and Stews
    Cuisine Thai
    Servings 6
    Calories 202 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Food Processor
    • Breville Immersion Blender

    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 (⅓ 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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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    Categories: Soups and Stews

    Reader Interactions

    Comments

    1. Jess says

      April 11, 2021 at 1:47 pm

      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?

      Reply
      • Carol says

        April 11, 2021 at 6:45 pm

        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!

        Reply
    2. Brandi says

      July 12, 2019 at 11:25 am

      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.

      Reply
      • Carol says

        July 13, 2019 at 10:09 am

        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.

        Reply
    3. Anonymous says

      June 22, 2019 at 4:04 pm

      5 stars

      Reply
    4. Kristine says

      May 21, 2019 at 6:19 pm

      I am vegan...do you think a plant based yogurt would work?

      Reply
      • Carol says

        May 22, 2019 at 7:50 am

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

        Reply
    5. Mark Powell says

      August 20, 2018 at 9:14 pm

      Do you peel and seed the cucumbers??

      Reply
      • Carol says

        August 21, 2018 at 6:39 am

        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!

        Reply
    6. Mickey says

      August 05, 2018 at 5:10 pm

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

      Reply
      • Carol says

        August 05, 2018 at 7:00 pm

        Hi, Mickey, If you make it the night before, you should be fine. Thanks so much and hope they all enjoy!

        Reply
    7. Timm says

      May 31, 2018 at 8:15 am

      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.

      Reply
      • Carol says

        May 31, 2018 at 8:32 am

        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!

        Reply
    8. CosebuonediAle says

      August 11, 2016 at 12:47 pm

      Delicious!!! ?

      Reply
      • Carol says

        August 11, 2016 at 1:28 pm

        Thank you!

        Reply
    9. Natalie | Natalie's Food & Health says

      July 12, 2016 at 3:17 am

      Wow, this soup sounds amazing, so refreshing. And it looks amazing too. Thanks for sharing the recipe 🙂

      Reply
    10. Lizzie says

      July 10, 2016 at 11:54 am

      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.

      Reply
      • Carol says

        July 10, 2016 at 4:26 pm

        Thanks, Lizzie! Hope you enjoy!

        Reply
      • kyla says

        July 14, 2020 at 12:27 pm

        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!

        Reply
        • Carol says

          July 14, 2020 at 3:24 pm

          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!

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