Chilled Avocado and Cucumber Soup with Kefir and Pistachios

A no-cook summer soup - creamy avocado, cool cucumber, tangy kefir, and crunchy pistachios blended into a spa-in-a-bowl chilled soup.

Print Recipe

Prep Time 10

Chill Time 30

Total Time 40

Servings 4 servings

Ingredients

2 ripe avocados peeled and pitted
2 cups cucumber peeled and chopped (English or Persian)
1 1/2 cups plain kefir or unsweetened yogurt thinned with water
2 tablespoons lemon juice
1 small garlic clove
2 tablespoons fresh dill or mint chopped
Salt and pepper to taste
1/4 cup pistachios chopped (for topping)
Olive oil for drizzling (optional)

Instructions

Peel and roughly chop the cucumbers. Halve the avocados, remove the pits, and scoop the flesh into a blender.
Add the cucumbers, kefir, lemon juice, garlic, herbs, salt, and pepper. Blend until smooth and creamy.
Transfer to a bowl and chill for 30 minutes, or serve right away if everything was already cold.
Ladle into bowls and top with chopped pistachios, extra herbs, and a drizzle of olive oil. Serve well-chilled.

Notes

Swaps: Use Greek yogurt in place of kefir for a thicker soup, or add a splash of white wine vinegar for brightness. Dairy-free: use a plant-based kefir or yogurt. Storage: keeps 2-3 days refrigerated and can be made up to a day ahead; a squeeze of lemon on top keeps the color bright. Freezing is not recommended - the texture suffers.