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When the weather turns hot and the thought of cooking loses its appeal, this Chilled Cucumber Avocado Soup is exactly the kind of recipe I crave.
Cool cucumbers, creamy avocado, broth, and a splash of lemon juice are blended together in minutes to create a refreshing soup that’s surprisingly satisfying. There’s no stove required, making it perfect for warm summer days when you want something light, healthy, and easy.
The avocado gives the soup a silky texture without the need for heavy cream, while the cucumber keeps it fresh and cooling. Serve it as a light lunch, a simple first course, or alongside a sandwich or salad for an easy summer meal.
Why You’ll Love This Recipe
- Ready in minutes
- No cooking required
- Cool and refreshing
- Naturally creamy without heavy cream
- Low calorie and WW-friendly
- Easy to customize
- Perfect for hot summer days
- Great for lunch or a light supper
Ingredients & Substitutions
Avocado – Adds creaminess and healthy fats. Be sure to use a ripe avocado for the smoothest texture.
Cucumbers – English cucumbers work especially well because they have fewer seeds and thinner skins, but regular cucumbers work too.
Low-sodium chicken or vegetable broth (affiliate link) – Forms the base of the soup. Use vegetable broth (affiliate link) to keep the recipe vegetarian.
Fat-free evaporated milk – Adds additional creaminess without adding much fat. Plain Greek yogurt can also be substituted.
Lemon juice – Brightens the flavor and helps keep the avocado vibrant.
Salt and pepper – Season to taste.
Optional Garnishes
- Chopped green onions
- Diced tomatoes
- Fresh dill
- Parsley
- Cilantro
- Mint
- Chopped jalapeño
- Crumbled feta cheese
- Diced avocado
How Many Calories and WW Points?
According to my calculations, each serving has about 102 calories and 3 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)
How to Make Chilled Cucumber Avocado Soup
Step 1: Prepare the ingredients
Peel and pit the avocado.
Peel and seed the cucumbers if desired, then cut into chunks.
Step 2: Blend
Add the avocado, cucumbers, broth, evaporated milk, and lemon juice to a blender (affiliate link) or food processor (affiliate link).
Blend until completely smooth and creamy.
Step 3: Season
Taste and season with salt and pepper.
Step 4: Chill
Cover and refrigerate until thoroughly chilled, at least 1 hour.
Step 5: Serve
If the soup becomes thicker than you’d like, stir in a little additional broth before serving.
Garnish as desired.
Recipe Notes
One of the things I love most about this soup is how naturally creamy it tastes. The avocado does all the heavy lifting, creating a rich texture without requiring cream or sour cream.
This version is intentionally simple, allowing the fresh cucumber and avocado flavors to shine. But it’s also easy to customize.
For a brighter flavor, add extra lemon juice.
For a little heat, stir in chopped jalapeño or a dash of hot sauce.
Fresh herbs such as dill, basil, cilantro, parsley, mint, or tarragon are all delicious additions.
What to Serve with Chilled Cucumber Avocado Soup
This soup pairs well with:
- Turkey or chicken sandwiches
- Tuna salad sandwiches
- Grilled chicken
- Shrimp
- Crusty bread or toast
- Green salads
- Fresh fruit
It’s also elegant enough to serve in small cups as a starter for a summer dinner party.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Because avocado naturally oxidizes, the color may darken slightly over time, though the flavor will remain delicious.
If you’ve made this Chilled Cucumber Avocado Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Chilled Cucumber Avocado Soup
Equipment
Ingredients
- 1 large avocado, peeled, pitted and halved
- 2 cucumbers, peeled, seeded and halved
- 1 cup low-sodium, fat-free chicken or vegetable broth
- 1 cup fat-free evaporated milk
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Optional garnishes
- Chopped green onions, chopped tomatoes, chopped cilantro, fresh dill, chopped parsley, mint, anchovies, jalapeños, etc.
Instructions
- In a blender (affiliate link) or food processor (affiliate link), puree the avocado, cucumbers, chicken broth, evaporated milk, and lemon juice until smooth and creamy.
- Season to taste with salt and pepper.
- Refrigerate, covered, until chilled.
- If the soup is too thick, stir in a little more broth or evaporated milk until you achieve your desired consistency
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Diabetic Exchanges: 1 vegetable, 1/2 fat-free milk, 1 fat To easily seed cucumbers, cut in half and run a knife or spoon down the center of the cucumber to scrape out the seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Holly Clegg’s Trim and Terrific Diabetic Cooking (affiliate link)
More Easy Chilled Soups and Light Summer Recipes
If you like this easy recipe for skinny avocado cucumber soup, be sure to check out my other easy, healthy Weight Watchers friendly soup recipes including:
This soup is amazing ?! Very simple to make and I had all the ingredients on hand. I have been looking for a gazpacho soup and this is it, Thank you!
Hi Connie, so glad you liked it!