Cold cucumber and avocado soup: a summer recipe for hot days

Very few of them collapse a heavy, careless dish when the sun mercilessly roasts the beets and you are simply hot. Something tasty and light must be on the plate, something refreshing is also welcome. And that’s where our cold cucumber and avocado soup comes into play.

It’s fresh, very tasty, and thanks to the rich avocado, it still fills you up. Simply the ideal dish for lunch on a busy summer day. Of course, all this can also serve as a light dinner after work.

Do you find cold soups exciting? We have a lot more up our sleeves for you. There are delicious compositions with cucumbers, avocados and vegetables. Yes, even sweet varieties! Just looking:

Cold cucumber and avocado soup

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Cold cucumber and avocado soup: when it’s really hot outside


Here, the refrigerator has more work to do than you: 20 minutes to prepare, 30 minutes to cool – our cold cucumber and avocado soup is ready.


  1. First, peel and finely chop the garlic and shallot. Squeeze the lime juice. Cut the avocado in half and remove the pits. Scoop out the meat and chop, then drizzle with a little lime juice. Wash the cucumber well and chop it.

  2. Place the avocado, shallots, garlic, cucumber, vegetable stock and 100 ml of kefir in a large, tall glass and puree with an immersion blender. Season as desired with a pinch of sugar, salt, pepper and a little grated nutmeg. If necessary, strain the soup and put it in the refrigerator for half an hour.

  3. Beat the soup again with a mixer and mix in the remaining kefir. Divide the soup into four deep plates and add an ice cube to each. If you want, decorate with mung beans – and enjoy.

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