You know those days when the sun is blazing and you want something ultra-refreshing yet elegant to serve? Enter the Iced Cucumber-Avocado Soup with Mint. This dreamy green soup is your answer to sweltering afternoons or stylish al fresco dinners. With its cool, creamy texture and bright, herbal notes, this recipe transforms a handful of humble ingredients into a knockout dish that’s as nourishing as it is beautiful. Whether you’re looking to impress guests or simply treat yourself, you’ll fall in love with every chilled spoonful of this summer favorite.
Ingredients You’ll Need
The beauty of this recipe is how a short list of simple ingredients can create such a vibrant, luxurious soup. Each component packs a punch, contributing essential flavors, textures, or color—and trust me, you’ll taste the difference.
- Cucumbers: Look for large, firm cucumbers; they add crispness and a lovely, fresh backbone to the soup.
- Avocados: Ripe avocados are key for that lush, velvety texture; make sure they yield gently to pressure for best results.
- Lime Juice: Don’t skip this—it brightens the soup and keeps the color vibrant, while giving a zesty tang.
- Plain Greek Yogurt: Adds creaminess and a gentle tang that balances the richness of the avocado.
- Fresh Mint Leaves: This is the flavor that makes the soup sing; go for the freshest mint you can find.
- Cold Water: Ensures your soup is sippable and light, keeping everything cool from the start.
- Salt & Pepper: Just a pinch of each to round out all the flavors and elevate the finished dish.
How to Make Iced Cucumber-Avocado Soup with Mint
Step 1: Prep the Vegetables and Herbs
Before you dive into blending, take a moment to peel and roughly chop the cucumbers—this ensures everything combines smoothly. Slice the avocados open, remove the pits, and scoop out the flesh. Strip the mint leaves from their stems, giving them a quick rinse for extra freshness.
Step 2: Blend Everything Together
Now, add the cucumbers, avocados, lime juice, Greek yogurt, mint leaves, and cold water to your blender. Sprinkle in a good pinch of salt and a little pepper. Blend on high until completely smooth—the consistency should be silky and pourable. At this point, taste and adjust seasonings as you like.
Step 3: Chill the Soup
Pour the soup into a large bowl or jug, cover, and refrigerate for at least one hour. This step is what transforms our Iced Cucumber-Avocado Soup with Mint from tasty to truly extraordinary. The chilling time allows the flavors to meld and the soup to become ultra-cool and crisp.
Step 4: Serve and Garnish
Just before serving, give the soup a stir. Ladle it into bowls or glasses, then top with extra mint leaves for a pop of color and aroma. The result? A lush, green soup that looks as good as it tastes!
How to Serve Iced Cucumber-Avocado Soup with Mint
Garnishes
I strongly believe garnishes are the finishing touch that takes this soup from everyday to extraordinary. Sprinkle extra fresh mint leaves on top—torn for rustic flair or finely sliced for a delicate look. For a little crunch, add thin slices of radish or a scattering of toasted pumpkin seeds, and a drizzle of olive oil makes the green even greener.
Side Dishes
Serve your Iced Cucumber-Avocado Soup with Mint alongside crusty bread, a crunchy crostini, or even a platter of assorted summer veggies and cheese. It also pairs beautifully with grilled shrimp, herbaceous salads, or a crisp Sauvignon Blanc if you’re feeling festive!
Creative Ways to Present
Don’t be afraid to have a little fun with presentation. I love serving this soup in small glasses or shot glasses for a chic appetizer. You can also pour it into a chilled bowl and set that over a plate of crushed ice for some restaurant flair. Top with edible flowers or microgreens to impress even your toughest critics!
Make Ahead and Storage
Storing Leftovers
You’ll be happy to know that Iced Cucumber-Avocado Soup with Mint keeps well for up to two days. Store it in an airtight container in the fridge, giving it a quick stir before serving to maintain that smooth texture. Keep garnishes separate until ready to serve.
Freezing
While you technically can freeze this soup, I don’t recommend it—the avocado can get a bit grainy after thawing, and the fresh mint loses its vibrancy. This recipe is truly at its best when enjoyed fresh and chilled straight from the fridge.
Reheating
No reheating necessary here! If your soup has thickened a little in the fridge, just whisk in a splash of cold water to revive its silky consistency. Always taste for seasoning before serving, as chilling can mellow the flavors.
FAQs
Can I make this soup vegan?
Absolutely! Swap the Greek yogurt for your favorite unsweetened plant-based yogurt or coconut yogurt. The soup will remain creamy, and you won’t miss a beat on flavor.
What if I don’t have fresh mint?
Fresh mint is a star here, but if you only have dried, use about one-third as much. Alternatively, try fresh basil or cilantro for a different, but equally refreshing herbal twist.
How can I make this soup extra smooth?
A high-speed blender works wonders for that ultra-silky finish. If you prefer your Iced Cucumber-Avocado Soup with Mint even smoother, you can also pour it through a fine mesh strainer before chilling.
Can I add other vegetables or herbs?
Definitely! A handful of spinach or watercress blends in beautifully for extra color and nutrients. For herbs, experiment with dill or chives, but always keep the mint front and center for that signature flavor.
Is this soup good for meal prep?
It’s perfect as a make-ahead starter or light lunch. Prep everything in advance and chill until you’re ready, but for peak freshness, blend the soup the same day you’ll serve it.
Final Thoughts
There’s no denying the charm of a bowl (or glass) of Iced Cucumber-Avocado Soup with Mint. Cool, creamy, beautifully green, and bursting with fresh flavor, it has all the makings of a seasonal staple. Give it a try—I promise it’ll become your go-to recipe whenever you need a splash of summer on your table!
Print
Iced Cucumber-Avocado Soup with Mint Recipe
- Total Time: 1h10m
- Yield: 4 servings
- Diet: Vegetarian
Description
A refreshing no-cook soup featuring the crispness of cucumbers, the creaminess of avocado, and the brightness of fresh mint.
Ingredients
Cucumbers:
- 2 large cucumbers, peeled
Avocados:
- 2 ripe avocados
Lime Juice:
- 2 tbsp lime juice
Greek Yogurt:
- 1/2 cup plain Greek yogurt
Fresh Mint:
- 1/4 cup fresh mint leaves
Cold Water:
- 2 cups cold water
Seasoning:
- Salt & pepper, to taste
Instructions
- Blend Ingredients: In a blender, combine cucumbers, avocados, lime juice, yogurt, mint, and water. Blend until smooth.
- Chill: Refrigerate the soup for at least 1 hour before serving to allow flavors to meld.
- Garnish: Serve chilled, garnished with extra mint leaves.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 2 days.
- Adjust the consistency by adding more water if desired.
- Prep Time: 10m
- Category: Soup
- Method: Blending
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
