Ah, May! It’s the time for light and fresh food, and this cold cucumber and avocado soup is simply perfect. I whipped it up on a sunny afternoon when I needed something light yet flavorful.
What I love about this soup is the combination of creamy avocado with the fresh taste of cucumber and mint. It’s truly a refreshing delight on warm days.
The soup requires no cooking, so you won’t heat up your kitchen like a sauna. Just a quick blend of fresh ingredients, and it gets even better after a few hours in the fridge.
Due to its easy preparation and cooling effect, this dish has become a staple for me during the spring and summer months. If you want to try something different for lunch or as a light starter, it doesn’t get simpler or fresher than this!
Variants & Tips
- For a slightly spicy version, add a chopped jalapeno to the blender.
- Try replacing the mint with cilantro for a different flavor twist.
Serving Suggestions
- Serve with a simple tomato salad on the side to complete the flavors.
- Pairs perfectly with some beetroot salad with quince and nuts for a balanced meal.
Frequently Asked Questions
Can I make this soup the day before?
Yes, absolutely! The soup only gets better after a few hours in the fridge. Just stir well before serving and refresh with a little extra mint.
How do I store the leftovers?
Store in an airtight container in the fridge for up to two days. Remember to stir well before serving.
Can I use Greek yogurt?
Yes, Greek yogurt gives a slightly thicker consistency and a delightful tanginess to the soup.
Is there a way to make this recipe vegan?
Yes, replace yogurt with a plant-based alternative. Coconut or soy yogurt works well.
How do I prevent the avocado from browning?
Lemon juice helps prevent the avocado from oxidizing, and it also adds to the flavor. Make sure to cover the soup well when storing.
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