Appetizers & Starters > Soups & Broths > Chilled Soups > Avocado Soup

Spicy Chilled Avocado and Cucumber Soup with Mint

A cool and refreshing chilled soup featuring the creamy richness of avocado combined with the crispness of cucumber and a hint of spice. Mint adds a layer of freshness, making it perfect for a light lunch or starter.

Prep Time
15 minutes
Cook Time
0 minutes
Servings
4
Ingredients
  • 2 Ripe Avocados
  • 1 large Cucumber
  • 2 cups Chicken or Vegetable Broth
  • 2 tablespoons Lime Juice
  • 1/4 cup Fresh Mint Leaves
  • 1 Green Onion
  • 1/4 (or to taste, seeded) Serrano Pepper
  • 1/4 cup Plain Yogurt
  • to taste Salt
  • to taste White Pepper

Prepare the Ingredients

Wash and roughly chop the cucumber, avocados (remove pits and skins), and green onion. Remove seeds from the serrano pepper and mince finely. Chop the fresh mint leaves.

Blend the Soup

Combine the chopped cucumber, avocados, broth (chicken or vegetable), lime juice, mint, green onion, serrano pepper, and yogurt in a blender. Blend until completely smooth.

Season and Adjust

Taste the soup and season with salt and white pepper to your preference. Add more serrano pepper for more heat, or more lime juice for a tangier flavor. If the soup is too thick, add a little more broth to thin it out.

Chill and Serve

Transfer the soup to a container and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with extra mint leaves or a swirl of yogurt.

← Simple & Nourishing Chicken Bone Broth Spicy Cucumber & Yogurt Soup with Jalapeño and Cilantro →

FAQ

  • Can I use a different type of pepper?

    Yes, you can use jalapeño pepper instead of serrano, or a pinch of red pepper flakes for a less intense heat. Adjust the amount based on your spice preference.
  • Can I make this vegan?

    Yes, you can make this recipe vegan by using vegetable broth and substituting the yogurt with a plant-based yogurt or silken tofu.
  • How long will this soup last in the refrigerator?

    This soup will last for up to 2 days in the refrigerator. Because avocados tend to brown, it's best consumed as soon as possible for the best flavor and appearance. Pressing plastic wrap on the surface of the soup helps preserve it.