Introduction: Ready for a Quick, Refreshing Summer Soup?
Craving a light, creamy dish that’s ready in a flash? This 15-Minute Cucumber-Avocado Blender Soup is your perfect choice! Featuring crisp English cucumbers, creamy avocados, fresh parsley, mint, lime juice, and Greek yogurt, this chilled soup is a vibrant blend of cool, tangy, and herbaceous flavors. Paired with a cheesy Asiago baguette and a zesty lime-yogurt garnish, it’s ideal for quick lunches, light dinners, or hot summer days. Inspired by your love for veggie-forward dishes like Beet Gazpacho and Cucumber Quinoa Salad, it’s vegetarian and adaptable for vegan or keto diets. Ready to blend up a refreshing meal? Let’s dive into this easy recipe!
Overview: Why 15-Minute Cucumber-Avocado Blender Soup is a Must-Try
This Cucumber-Avocado Blender Soup combines fresh, nutrient-rich ingredients in a silky, no-cook soup, paired with a quick-baked cheesy baguette. The blender method makes it incredibly fast and fuss-free. What makes it special? It’s a vegetarian, gluten-free adaptable dish that’s ready in just 15 minutes, perfect for showcasing fresh summer flavors, and customizable for dietary needs, offering a healthy, refreshing meal with minimal effort.
- Time Requirement: About 15 minutes total (5 minutes prep, 10 minutes baking garnish).
- Difficulty Level: Easy! Perfect for beginners or quick meals.
- Why It’s Special: A no-cook, vegetarian soup with creamy, zesty flavors.
This cucumber-avocado soup is a refreshing, delicious treat that’s sure to impress. Let’s get blending!
Essential Ingredients
Here’s what you need to make 15-Minute Cucumber-Avocado Blender Soup. Each ingredient adds to the creamy, tangy, and fresh magic.
Soup
- English Cucumbers (2, peeled and chopped): Provide crisp, refreshing flavor.
- Avocados (2, peeled and pitted): Add creamy, rich texture.
- Fresh Parsley (¼ bunch): Infuses vibrant, herbaceous notes.
- Fresh Mint (¼ bunch): Brings cool, refreshing flavor.
- Lime Juice (from 1 lime): Adds bright, tangy acidity.
- Greek Yogurt (1 cup): Offers creamy, tangy depth.
- Kosher Salt and Black Pepper (to taste): Balances flavors.
Garnishes
- Baguette (1, halved horizontally): Provides a crispy, cheesy side.
- Unsalted Butter (3 Tbsp, soft): Enhances richness for baguette.
- Asiago Cheese (1⅓ cups, shredded): Adds nutty, melty flavor.
- Greek Yogurt (½ cup): Creates a creamy, tangy garnish.
- Lime Juice (from 2 limes): Boosts zesty brightness for garnish.
Substitutions and Variations
- Greek Yogurt: Swap with vegan yogurt for dairy-free or sour cream for non-vegan.
- Baguette: Use gluten-free bread or omit for keto; serve with keto crackers (~2–3g net carbs per serving).
- Asiago Cheese: Replace with Parmesan, pecorino, or nutritional yeast for vegan.
- Cucumbers: Use Persian cucumbers or zucchini for similar texture.
- Keto Adjustment: Omit baguette, use keto crackers, and reduce cucumber to 1 (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free bread; ensure yogurt is gluten-free.
- Vegan Version: Swap Greek yogurt with vegan yogurt, butter with vegan butter, and Asiago with nutritional yeast.
- Spicy Version: Add a pinch of cayenne or a slice of jalapeño to the soup blend.
Step-by-Step Instructions
Making this 15-Minute Cucumber-Avocado Blender Soup is incredibly fast, with a no-cook soup and quick-baked garnish. Follow these steps for a perfect dish every time.
Step 1: Make the Soup
- In a blender, combine 2 peeled and chopped English cucumbers, 2 peeled and pitted avocados, ¼ bunch fresh parsley, ¼ bunch fresh mint, juice of 1 lime, and 1 cup Greek yogurt.
- Blend until smooth, about 1–2 minutes.
- Season with kosher salt and black pepper to taste. Blend briefly to combine.
- Chill in the refrigerator while preparing garnishes (or serve immediately if desired).
Tip: Blend thoroughly for a silky texture; add a splash of cold water if too thick.
Step 2: Prepare the Cheesy Baguette
- Preheat the oven to 425°F (220°C).
- Place 1 baguette, cut sides up, on a parchment-lined baking sheet.
- Spread 3 Tbsp soft unsalted butter evenly over the cut sides.
- Sprinkle 1⅓ cups shredded Asiago cheese over the buttered baguette.
- Bake until cheese is melted and golden brown, 10–12 minutes.
Tip: Watch closely to avoid burning; cut baguette into slices after baking for easy serving.
Step 3: Make the Lime-Yogurt Garnish
- In a small bowl, whisk together ½ cup Greek yogurt and juice of 2 limes until smooth.
Tip: Adjust lime juice for desired tanginess; refrigerate until ready to serve.
Step 4: Serve
- Pour chilled soup into bowls.
- Top each bowl with a dollop of lime-yogurt garnish.
- Serve with warm, cheesy baguette slices on the side.
Tip: Swirl lime yogurt into the soup for a pretty presentation; serve cold for maximum refreshment.
Assembly: Building the Perfect Cucumber-Avocado Blender Soup
Making this Cucumber-Avocado Blender Soup is all about creating a refreshing, creamy dish with a crunchy side. Here’s how to make it perfect:
- Blend Soup Silky: Puree until smooth for a velvety texture.
- Bake Baguette Golden: Ensure cheese is melty and slightly browned.
- Garnish Brightly: Add lime yogurt for a tangy, creamy contrast.
- Serve Chilled: Keep soup cold for the best summer vibe.
Presentation Tips:
- Serve soup in chilled bowls or glasses for an elegant touch.
- Pair with a keto-friendly side like cucumber slices or celery sticks (if using keto substitutions).
- Garnish with extra mint leaves, a sprinkle of black pepper, or a drizzle of olive oil for a polished look.
Storage and Make-Ahead Tips
This soup is best enjoyed fresh but stores well for quick meals. Here’s how to keep it fresh:
- Storing Leftovers:
- Store soup in an airtight container in the refrigerator for up to 2 days.
- Store lime-yogurt garnish separately for up to 2 days.
- Store cheesy baguette at room temperature for 1 day or refrigerate for 2 days; avoid freezing, as soup and bread lose texture.
- Reheating:
- No reheating needed for soup; serve chilled.
- Reheat baguette in a 350°F oven for 5–7 minutes to restore crispness.
- Serve lime yogurt cold.
- Make-Ahead Tips:
- Prep soup and lime yogurt up to 1 day ahead; store in the fridge.
- Bake baguette fresh for the best texture.
- Chop herbs and cucumbers up to 4 hours ahead; store separately.
Tip: Stir soup and add a splash of lime juice before serving leftovers to refresh flavors.
Recipe Variations
This Cucumber-Avocado Blender Soup is versatile, drawing on your love for veggie-forward dishes like Beet Gazpacho and Kale Caesar Pasta Salad. Here are some fun ideas:
- Keto Blender Soup: Reduce cucumber, omit baguette, and serve with keto crackers (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free bread; ensure yogurt is gluten-free.
- Vegan Version: Swap Greek yogurt with vegan yogurt, butter with vegan butter, and Asiago with nutritional yeast.
- Spicy Soup: Add a pinch of cayenne or a slice of jalapeño to the blend.
- Herb Twist: Swap mint with dill or basil for a different herbaceous note.
Tip: Serve with a side of keto-friendly pickled vegetables or a sprinkle of toasted seeds for extra flair.
Conclusion: A Refreshing, Quick Treat to Love
15-Minute Cucumber-Avocado Blender Soup is the perfect way to enjoy a light, creamy meal that’s both healthy and refreshing. With crisp cucumbers, rich avocados, and a cheesy baguette side, it’s a dish that’s as delicious as it is fast. Perfect for summer lunches, quick dinners, or light appetizers, this soup is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every chilled, tangy spoonful. What’s your favorite way to enjoy this cucumber-avocado soup? Share your ideas in the comments and let us know how it turned out!
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15-Minute Cucumber-Avocado Blender Soup
Description
Craving a light, creamy dish that’s ready in a flash? This 15-Minute Cucumber-Avocado Blender Soup is your perfect choice! Featuring crisp English cucumbers, creamy avocados, fresh parsley, mint, lime juice, and Greek yogurt, this chilled soup is a vibrant blend of cool, tangy, and herbaceous flavors
Ingredients
Soup
- English Cucumbers (2, peeled and chopped): Provide crisp, refreshing flavor.
- Avocados (2, peeled and pitted): Add creamy, rich texture.
- Fresh Parsley (¼ bunch): Infuses vibrant, herbaceous notes.
- Fresh Mint (¼ bunch): Brings cool, refreshing flavor.
- Lime Juice (from 1 lime): Adds bright, tangy acidity.
- Greek Yogurt (1 cup): Offers creamy, tangy depth.
- Kosher Salt and Black Pepper (to taste): Balances flavors.
Garnishes
- Baguette (1, halved horizontally): Provides a crispy, cheesy side.
- Unsalted Butter (3 Tbsp, soft): Enhances richness for baguette.
- Asiago Cheese (1⅓ cups, shredded): Adds nutty, melty flavor.
- Greek Yogurt (½ cup): Creates a creamy, tangy garnish.
- Lime Juice (from 2 limes): Boosts zesty brightness for garnish.
Substitutions and Variations
- Greek Yogurt: Swap with vegan yogurt for dairy-free or sour cream for non-vegan.
- Baguette: Use gluten-free bread or omit for keto; serve with keto crackers (~2–3g net carbs per serving).
- Asiago Cheese: Replace with Parmesan, pecorino, or nutritional yeast for vegan.
- Cucumbers: Use Persian cucumbers or zucchini for similar texture.
- Keto Adjustment: Omit baguette, use keto crackers, and reduce cucumber to 1 (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free bread; ensure yogurt is gluten-free.
- Vegan Version: Swap Greek yogurt with vegan yogurt, butter with vegan butter, and Asiago with nutritional yeast.
- Spicy Version: Add a pinch of cayenne or a slice of jalapeño to the soup blend
Instructions
Step 1: Make the Soup
- In a blender, combine 2 peeled and chopped English cucumbers, 2 peeled and pitted avocados, ¼ bunch fresh parsley, ¼ bunch fresh mint, juice of 1 lime, and 1 cup Greek yogurt.
- Blend until smooth, about 1–2 minutes.
- Season with kosher salt and black pepper to taste. Blend briefly to combine.
- Chill in the refrigerator while preparing garnishes (or serve immediately if desired).
Tip: Blend thoroughly for a silky texture; add a splash of cold water if too thick.
Step 2: Prepare the Cheesy Baguette
- Preheat the oven to 425°F (220°C).
- Place 1 baguette, cut sides up, on a parchment-lined baking sheet.
- Spread 3 Tbsp soft unsalted butter evenly over the cut sides.
- Sprinkle 1⅓ cups shredded Asiago cheese over the buttered baguette.
- Bake until cheese is melted and golden brown, 10–12 minutes.
Tip: Watch closely to avoid burning; cut baguette into slices after baking for easy serving.
Step 3: Make the Lime-Yogurt Garnish
- In a small bowl, whisk together ½ cup Greek yogurt and juice of 2 limes until smooth.
Tip: Adjust lime juice for desired tanginess; refrigerate until ready to serve.
Step 4: Serve
- Pour chilled soup into bowls.
- Top each bowl with a dollop of lime-yogurt garnish.
- Serve with warm, cheesy baguette slices on the side.
Tip: Swirl lime yogurt into the soup for a pretty presentation; serve cold for maximum refreshment.
FAQs
1. Can I use regular cucumbers?
Yes! Swap English cucumbers with regular cucumbers, peeled and seeded; use 2 medium-sized ones.
2. Is this dish keto-friendly?
With the baguette, it’s not keto-friendly (~15–20g net carbs per serving). Omit baguette and reduce cucumber for keto (~2–3g net carbs).
3. Can I make it vegan?
Yes! Use vegan yogurt, vegan butter, and nutritional yeast instead of Asiago.
4. Why is my soup watery?
- Use less cucumber or drain excess liquid before blending.
- Blend with less yogurt initially; add gradually.
- Chill thoroughly to enhance texture.
5. Can I make this ahead?
Yes! Prep soup and lime yogurt up to 1 day ahead; bake baguette fresh.
6. How long does it last?
Soup and garnish last in the fridge for 2 days; store separately. Baguette lasts 1–2 days.
7. Can I skip the baguette?
Yes! Serve with gluten-free bread, keto crackers, or no bread for a lighter option.
8. What’s the best way to serve it?
Serve chilled in bowls, paired with a keto-friendly side like celery sticks or cucumber slices, garnished with extra mint or olive oil.