Cold Thai Cucumber Avocado Soup with Cucumber Relish is an ideal cool-down on a hot summer day. Bright lime juice, creamy avocado, Greek yogurt, fresh cilantro and a hint of green curry combine for a vibrant, refreshing soup, while a crisp cucumber relish adds contrast and texture.
“So delicious!!! I am a spicy/salty girl, so I added a Serrano and a splash of fish sauce for umami flavor. Overall, just lovely! This is a keeper!!”
This Thai-inspired chilled soup blends cucumbers and ripe avocados for a silky base, balanced with lime and cilantro. A spoonful of Sriracha adds gentle heat; adjust to taste. Finish with a light cucumber relish for crunch and a touch of rice vinegar and sugar to brighten the flavors. It’s simple to prepare and elegant to serve—perfect as a starter for a Thai-themed meal or paired with a light salad for lunch.
Cold soups inspire strong opinions: some people love them, others don’t. If you’re new to chilled soups, this one is an easy introduction. The texture and flavors are bright and satisfying, and once chilled it becomes even more refreshing. If you’ve enjoyed gazpacho or other cold soups, you’ll likely welcome this Thai-leaning variation into your summer rotation.
How to make Cold Thai Cucumber Avocado Soup with Cucumber Relish:
- Place all soup ingredients in a blender or food processor and process until smooth. An immersion blender works well in a deep bowl if you prefer.
- Chill the soup for at least an hour. If it thickens in the refrigerator, thin with water and adjust lime, salt and Sriracha to taste.
- Prepare the cucumber relish by hand-chopping the ingredients so it stays crisp. Spoon the relish over each serving just before presenting.
To make this soup dairy-free or vegan, substitute plain coconut or soy yogurt for the Greek yogurt. The soup will thicken as it cools, so add water to reach the desired consistency and taste for acidity and spice before serving.
This chilled soup is vibrant, nutritious and quick to assemble. Serve it garnished with cilantro sprigs and lime wedges for a fresh presentation. It’s a lovely, light option when the weather calls for something cool and satisfying.
Be sure to try these other delicious chilled soups:
- Chilled Cantaloupe Soup
- Very Veggie Gazpacho
- Mango Gazpacho with Crab and Jalapeno Relish
- Watermelon Gazpacho with Serrano Chiles and Mint
Cold Thai Cucumber Avocado Soup with Cucumber Relish
Equipment
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Chef Knife
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Cutting Board
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Food Processor or Blender
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Immersion Blender (optional)
Ingredients
Soup
- 3 medium Kirby cucumbers or 2 large English (or 2 large English hothouse cucumbers)
- 3 ripe avocados, pitted and peeled
- 2-3 large limes, juiced (about 1/3 cup) or to taste
- 1 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 container (5.3 ounce) nonfat plain Greek yogurt
- 1 tablespoon green curry paste
- 1 cup water, or as needed
- Sriracha hot sauce, to taste
- Salt, to taste
- Cilantro sprigs and lime wedges for garnish
Relish
- 1 medium Kirby cucumber, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
Instructions
Soup
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Combine all soup ingredients in a food processor or blender and process until smooth.
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Alternatively, combine all ingredients in a large deep bowl and blend until smooth with an immersion blender.
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Refrigerate for 1 hour. If the soup becomes too thick, thin with water and adjust seasonings.
Relish
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Combine relish ingredients in a small bowl. Serve the relish atop the chilled soup and garnish with lime wedges and cilantro sprigs.
Notes
To make dairy-free or vegan, substitute coconut or soy yogurt for the Greek yogurt.
Nutrition
Nutritional values are estimates and may vary based on ingredients and portion sizes. Adjust for dietary needs as necessary.
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