Gluten Free Cucumber Avocado Soup
This chilled soup is the kind of thing you make once on a hot afternoon and then find yourself craving all summer long. Creamy avocado and cool cucumber come together in the blender with tangy whole-milk yogurt, fresh lime juice, a kick of jalapeño, and bright cilantro — the result is silky, vibrant, and genuinely refreshing. Every single ingredient here is naturally free of gluten, so there's no label-scanning or ingredient-swapping required; just blend and chill. The whole process takes only minutes of active effort, and after 30 minutes in the fridge it's ready to serve to all four people at the table. A drizzle of good olive oil and a few extra cucumber slices on top make it look far more impressive than the effort involved. It's the rare dish that feels light and indulgent at the same time.
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Learn more →Ingredients
4 servings
- 2 large english cucumbers (about 1 ½ lb total), peeled, seeded, and roughly chopped
- 2 ripe avocados, pitted and scooped
- 1 cup plain whole-milk yogurt
- ½ cup cold water
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 small jalapeño, seeded and roughly chopped
- 1 small garlic clove, roughly chopped
- ¼ cup fresh cilantro leaves and tender stems
- 2 tbsp extra-virgin olive oil
- ¾ tsp fine sea salt, plus more to taste
- ¼ tsp ground black pepper
For serving
- ¼ cup thinly sliced cucumber, for serving (optional)
- 1–2 tbsp extra-virgin olive oil, for serving (optional)
- fresh cilantro leaves, for serving (optional)
Instructions
- 1
Combine the chopped cucumber, avocado, yogurt, cold water, lime juice, jalapeño, garlic, cilantro, olive oil, salt, and black pepper in a blender.
- 2
Blend on high speed until completely smooth and no visible chunks remain, about 60–90 seconds. Scrape down the sides once halfway through if needed.
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