Cold Cucumber And Avocado Soup With Yogurt And Lime That’s Creamy, Cooling, And Made For Hot Days

This luxuriously smooth soup is packed with hydrating cucumber, heart-healthy avocado, tangy yogurt, and zingy lime—perfect for spooning straight from the fridge on sweltering summer afternoons

Some chilled soups are light and brothy. Others are chunky and rustic. But this one? It’s pure silk. A dreamy, emerald blend of cucumbers, ripe avocado, yogurt, and lime, this cold soup feels like skincare in soup form—cool, creamy, and hydrating down to the last spoonful.

Perfect for hot days when you can’t bear to turn on the stove, this no-cook soup comes together in minutes and delivers maximum satisfaction with minimum effort. It’s clean yet indulgent, healthy yet rich. And unlike most green smoothies, it actually feels like a real meal.

Inspired by Mediterranean and Middle Eastern yogurt soups as well as Latin American avocado dips, this cold cucumber and avocado soup fuses traditions into a fresh, modern bowl that’s as nourishing as it is refreshing. This creamy combo is a favorite among chefs for its easy prep and stunning presentation.

Why This Green Soup Hits All The Right Summer Notes

Cucumbers are over 95% water, making them one of the most hydrating vegetables on the planet. They’re also rich in potassium and silica, known for supporting skin health and hydration. Meanwhile, avocados add a velvety texture thanks to their high monounsaturated fat content—particularly oleic acid, a heart-healthy lipid celebrated for reducing inflammation, as noted by Healthline.

Yogurt, long used in Persian and Indian chilled soups, brings protein and probiotics, aiding digestion and enhancing gut health. And lime? It sharpens and brightens everything, delivering that clean, citrusy lift that makes this soup taste like cool air conditioning in a bowl.

This soup is also a make-ahead marvel. Store it chilled for up to 3 days and serve it garnished with fresh herbs, sliced radishes, or crunchy seeds.

Fun Facts About Cucumbers, Avocados, And Yogurt-Based Soups

• Cucumbers originated in India over 3,000 years ago and were valued by ancient Egyptians for their cooling properties during desert heat, as documented by Britannica.

• Avocados were cultivated by the Aztecs, who called them ahuacatl—a name that translates to “testicle” due to their shape and fertility symbolism. They’ve been prized for their richness and nutrient density for centuries.

• Chilled yogurt soups like Turkish cacık and Persian ab doogh khiar have long histories as summer staples, often served with herbs and cucumbers to cool the body during scorching temperatures. These traditional dishes inspired many modern takes on cold soup, including this one.

• Mint is one of the most common herbs in hot-weather dishes worldwide. Its menthol content creates a physical cooling sensation by triggering cold-sensitive receptors in the mouth and skin, as explained by WebMD.

This chilled cucumber and avocado soup is a master class in restraint and freshness. It’s the kind of dish you make once and then find yourself craving every time the forecast hits 90°. Serve it at brunch in clear glasses, spoon it into bowls for dinner on the porch, or keep it in the fridge for post-beach nourishment. It’s as functional as it is beautiful—and proof that chilled soups can be just as comforting as the warm ones we love in winter.