Chilled Avocado and Cucumber Soup with Kefir and Pistachios
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This is one of those summer soups that feels like a spa in a bowl—cool, creamy, and loaded with good-for-you ingredients. I came up with this recipe during a particularly hot June afternoon when the idea of turning on the stove felt like too much. I blended ripe avocado with chilled cucumbers, kefir, lemon, and herbs, and topped it all with a handful of chopped pistachios for crunch. Instant refreshment.
It’s rich and smooth like a chilled gazpacho, but lighter and more tangy, with an herbal lift from fresh dill or mint.
📌 Why You’ll Love This Recipe
🥒 Cooling and hydrating for hot days
🥑 Creamy texture without heavy cream
🌿 Full of probiotics, fiber, and garden herbs
🧊 No cooking required—just blend and chill
🌱 Naturally gluten-free and can be made dairy-free
📌 Quick Reference Section
Prep Time: 10 minutes
Chill Time: 30 minutes (recommended)
Total Time: 40 minutes
Servings: 4
Dietary Info: Gluten-Free, Vegetarian (dairy-free optional)
Key Ingredients at a Glance:
Avocado, cucumber, kefir, lemon juice, herbs
📌 Ingredients List
2 ripe avocados, peeled and pitted
2 cups cucumber, peeled and chopped (English or Persian)
1 ½ cups plain kefir (or use unsweetened yogurt thinned with water)
2 tablespoons lemon juice
1 small garlic clove
2 tablespoons chopped fresh dill or mint
Salt and pepper, to taste
¼ cup chopped pistachios, for topping
Optional: olive oil drizzle or extra herbs for garnish
Optional Add-ins & Swaps:
Use Greek yogurt for a thicker soup
Add a splash of white wine vinegar for extra brightness
Top with microgreens or crumbled feta
📌 Step-by-Step Cooking Instructions
- Prep the Veggies
Peel and roughly chop cucumbers. Cut avocados in half, remove pits, and scoop flesh into a blender. - Blend the Soup
Add cucumbers, kefir, lemon juice, garlic, herbs, salt, and pepper to the blender. Blend until smooth and creamy. - Chill and Garnish
Transfer to a bowl and chill for 30 minutes, or serve immediately if ingredients were cold. Ladle into bowls and top with chopped pistachios, herbs, and a drizzle of olive oil. - Serve Cold
Best enjoyed well-chilled on a hot day!
📌 Serving & Pairing Ideas
Serve as a starter with grilled fish or chicken
Pair with herbed crostini or fresh pita
Add to a summer lunch menu with fruit and iced tea
📌 Storage & Make-Ahead Tips
Fridge: Store in a sealed container for 2–3 days
Make-Ahead: Can be made a day in advance
Freezing: Not recommended—texture will suffer
📌 Final Thoughts
This creamy green soup is everything you want on a steamy day—cool, smooth, and so satisfying. 🥑 If you give it a try, tag #SouthernSoilSunshine and tell us your favorite topping twist!
Love chilled soups? Don’t miss our Cucumber Soup with Dill and Za’atar or Cantaloupe Coconut Smoothie!
