When summer heat clings to everything, nothing satisfies quite like a chilled cucumber avocado soup with lime and dill. It’s creamy, tangy, and full of cooling ingredients that feel like a deep breath for your palate. This easy-to-blend recipe transforms simple produce into a light and vibrant soup that’s both healthy and indulgent. Perfect as a starter or light lunch, it’s naturally vegan, gluten-free, and takes less than 10 minutes to make. Whether you use dill for brightness or cumin for warmth, this recipe is endlessly adaptable and refreshing. Now, let’s dive into the story behind this chilled bowl of green gold.
Why I Love Making Chilled Cucumber Avocado Soup with Lime and Dill
How this recipe came into my life
It started one summer afternoon after a local farmer’s market trip. I came home with bags of cucumbers, herbs, and a ripe avocado that was just begging to be used. The heat was stifling, and the thought of turning on the stove made me cringe. I wanted something cool, creamy, and simple—a dish that required no cooking and let the freshness of the ingredients shine. That’s how this chilled cucumber avocado soup with lime and dill first came together in my blender.
I tossed in sliced cucumber, a silky avocado, fresh lime juice, and a pinch of sea salt. At first, I added dill for a crisp herbal note. The flavor was bright, almost citrusy from the lime, but smoothed out by the avocado’s richness. It tasted like summer in a spoon—light yet satisfying. Over time, I played with adding cumin when I wanted a deeper warmth. Both variations are lovely, but dill remains my favorite for hot afternoons.
Why it’s become a staple in my kitchen
This soup is more than a seasonal recipe—it’s a lifesaver on busy days when I want something nourishing without heating up the kitchen. It’s incredibly quick to make, just blend and chill. With only a handful of ingredients, this chilled cucumber avocado soup with lime and dill proves that simplicity often delivers the most flavor.
It’s also highly versatile. Sometimes I top it with diced red onion and cherry tomatoes for extra crunch, other times I’ll add a drizzle of olive oil or some microgreens for flair. Every bowl feels special, even when made in five minutes. And the best part? My kids love it too—especially when they can pick their own toppings.
Chilled Avocado & Cucumber Soup
Ingredients
- 1/2 cup water
- 1 medium avocado
- 1 large cucumber regular or english, with or without the skin
- 1 teaspoon cumin or 1/2 teaspoon dill*
- 1 clove garlic
- 1 lemon juice of
- dash of mineral salt
Instructions
- Cucumber: Slice the cucumber in half lengthwise, cut the halves in half lengthwise, and chop the cucumber slices into 1/2 inch pieces.
- Avocado: Slice the avocado in half lengthwise, remove the seed and using a large spoon scoop the avocado flesh from the skin.
- Blend: Add the cucumber, avocado, garlic, cumin or dill, lemon, and salt to the cup of your blender or food processor. Blend until creamy.
- Enjoy chilled or at room temperature.
- Serve garnished with diced tomatoes, red onions and cilantro if you like. You could even top with julienned carrots, diced colorful bell peppers, etc. Most veggies will make a nice garnish and taste well with this dish while also adding some texture.
- This is 2 small servings or one large serving.
Notes
Serves 2
Amount Per Serving
Calories 72
% Daily Value*
Total Fat 7.2g 9%
Saturated Fat 0.8g
Cholesterol 0mg 0%
Sodium 82.4mg 4%
Total Carbohydrate 2g 1%
Dietary Fiber 0.2g 1%
Sugars 0.8g
Protein 0.3g 1%
Vitamin A0%Vitamin C1%Calcium1%Iron4%Vitamin D0%Magnesium1%Potassium1%Zinc1%Phosphorus1%Thiamin (B1)1%Riboflavin (B2)0%Niacin (B3)0%Vitamin B61%Folic Acid (B9)0%Vitamin E0%Vitamin K3%
The Ingredients That Make This Chilled Cucumber Avocado Soup with Lime and Dill Shine
The flavor balance of cucumber, avocado, lime, and dill
What makes chilled cucumber avocado soup with lime and dill so special is the harmony of its ingredients. Each one plays a specific role in flavor and texture. Cucumber brings a crisp, watery freshness that cools instantly. Its clean taste forms the base of this soup and pairs effortlessly with creamy avocado.
Avocado, with its natural richness, turns this simple blend into something velvety and satisfying. It doesn’t overpower; instead, it adds body and a gentle earthy note that makes each spoonful feel substantial. Then there’s lime—bright, zesty, and essential. Just one freshly squeezed lemon or lime elevates the whole soup with a gentle citrus kick.
Dill steps in with its delicate grassy aroma. It’s what gives this soup its distinct lightness. If you’re in the mood for a warmer spice profile, cumin makes a great alternative. That’s the beauty of this dish—it changes mood depending on your herb or spice choice. For a subtle kick, one garlic clove is all you need. A pinch of mineral salt rounds it out, pulling all the flavors together.
Nutrition that supports wellness and light eating
Not only is this chilled cucumber avocado soup with lime and dill delicious, it’s also a nutritional powerhouse in a bowl. At just 72 calories per serving, it’s incredibly light yet loaded with healthy fats from avocado. There’s no cholesterol, and the sodium stays low with just a dash of salt. It offers a little protein, a touch of fiber, and a great balance of vitamins like Vitamin K, Vitamin C, and iron.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 72 |
| Total Fat | 7.2g |
| Carbohydrates | 2g |
| Protein | 0.3g |
| Sodium | 82.4mg |
Even when life feels hectic, it’s comforting to know that one bowl of this soup can nourish your body without weighing you down.
How to Prepare Chilled Cucumber Avocado Soup with Lime and Dill Perfectly
Simple prep with big flavor payoff
One of the best parts about chilled cucumber avocado soup with lime and dill is that it’s genuinely quick to prepare—no cooking required, just fresh ingredients and a good blender. You’ll start by slicing the cucumber lengthwise, then again into quarters. A rough chop into half-inch pieces is enough since everything’s going into the blender.
Next comes the avocado. Cut it in half, remove the pit, and use a spoon to scoop out the flesh. It should be ripe but firm—soft enough to blend, yet still fresh-tasting. Add it to the blender with the chopped cucumber.
Then toss in one garlic clove, the juice of one lemon (or lime if preferred), a sprinkle of mineral salt, and your herb or spice—either dill for brightness or cumin for depth. Each version brings its own character to the soup, but the lime and avocado form the flavor bridge either way.
Add half a cup of water, blend until smooth and creamy, and it’s ready. If your blender is high-powered, it should only take 30 to 60 seconds. The texture should be silky, not too thick or watery. Adjust with a little extra water if needed.
How to garnish and serve it right
Though this chilled cucumber avocado soup with lime and dill is satisfying as-is, garnishes add contrast and flair. Diced red onions, cherry tomatoes, or chopped cilantro bring brightness. Julienned carrots or colorful bell peppers create a crunchy topping that’s both pretty and textural. Drizzling a touch of olive oil adds a hint of richness.
Serve it cold or at room temperature in small bowls or glasses for a light appetizer. For a full meal, double the portion and pair it with whole grain toast or a fresh salad. Whether it’s lunch on a patio or a picnic starter, it’s a dish made for sunshine.
Variations & Make-Ahead Tips for Chilled Cucumber Avocado Soup with Lime and Dill
Customizing the flavor to match your mood
What makes chilled cucumber avocado soup with lime and dill a favorite in any kitchen is how easy it is to customize. The base is solid—cucumber, avocado, citrus, and seasoning—but you can tweak it depending on what you have or what flavor profile you’re craving.
Prefer more heat? Add a small jalapeño or a pinch of cayenne. Want a stronger garlic presence? Use two cloves instead of one. If dill isn’t available, fresh parsley or cilantro also work well. For those who like smoky depth, a touch of smoked paprika pairs beautifully with the creaminess of the avocado.
The lime can be swapped with lemon or even a splash of apple cider vinegar for a different kind of tang. Each version keeps the spirit of chilled cucumber avocado soup with lime and dill alive while offering new layers of taste.
You can also add a touch of plant-based yogurt for extra creaminess or even blend in spinach or fresh basil for a green twist that doesn’t overpower.
Make-ahead and storage tips for busy weeks
If you’re planning ahead, this soup is a dream. You can make it in the morning and let it chill until lunch or dinner—flavors meld beautifully in the fridge. For meal prep, blend the soup up to 24 hours in advance. Just be sure to store it in an airtight container to prevent the avocado from oxidizing.
If making multiple servings, keep garnishes separate and add them just before eating to preserve texture and freshness. This chilled cucumber avocado soup with lime and dill stays fresh for 2 days in the fridge, making it perfect for summer weeks when you want something nourishing and quick on hand.
Frequently Asked Questions
What is the name of the cold cucumber soup?
The classic cold cucumber soup is often called cucumber gazpacho or cucumber yogurt soup, depending on the style. In this version, it’s known as chilled cucumber avocado soup with lime and dill—a dairy-free, creamy twist on traditional cold soups.
How to make cucumber soup with Jamie Oliver?
Jamie Oliver’s style usually features fresh ingredients and simple prep. A typical cucumber soup recipe from him might include yogurt, mint, garlic, and lemon blended into a chilled purée. While not identical, this chilled cucumber avocado soup with lime and dill follows the same easy, fresh approach—just skip the dairy and swap in avocado for creaminess.
Is avocado soup served hot or cold?
Avocado soup can be served both ways, but it’s most often enjoyed cold. Avocado doesn’t respond well to high heat, which can alter its texture and flavor. That’s why chilled cucumber avocado soup with lime and dill is ideal for summer—it’s light, refreshing, and best served straight from the fridge or just slightly cool.
How to make soup with cucumber?
To make soup with cucumber, blend it with other fresh ingredients like avocado, garlic, lemon juice, and herbs. In this recipe, you simply combine cucumber, ripe avocado, lime or lemon juice, dill or cumin, and salt with a little water—blend until smooth. That’s how chilled cucumber avocado soup with lime and dill comes together in just minutes.
Conclusion
Chilled cucumber avocado soup with lime and dill is more than just a summer recipe—it’s a reminder that great food doesn’t need to be complicated. With just a handful of ingredients and a blender, you can create a dish that’s refreshing, nourishing, and deeply satisfying. Whether you’re hosting a warm-weather brunch or just need a quick weekday lunch, this soup delivers every time.
It’s a recipe you can play with—spicy or mild, herbal or earthy—and it never loses its clean, creamy charm. Let this chilled soup be your go-to for those days when the kitchen feels too hot and your body craves something light and green. It’s comfort food, but fresher.
