Chilled Avocado and Cucumber Soup

avocado cucumber soup

This delicious avocado and cucumber soup is flavored with coconut milk, lime juice, green curry and a touch of ginger.   It is also gluten free and vegan.     If has quickly become one of our most requested recipes so here it is!

I use a Blendtec blender to make this soup, however you can use a good quality food processor as well. If making a larger batch as I am in the photos) you can do this soup in batches in the blender/processor.


  • Two medium sized cucumbers (washed, seeded and chopped. I use a very high speed blender and do not have to peel the cucumbers, however if you use a home food processor or blender, you should peel the cucumbers)
  • 3 Hass avocados, peeled and coarsely chopped
  • 1 1/2 teaspoons Thai green curry paste or more to taste
  • 2 teaspoons finely grated lime zest
  • 1/4 cup lime juice
  • one 13-ounce can of unsweetened coconut milk
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dry powdered ginger
  • 2 to 4 tablespoons sugar (to taste. Start with the 2 tablespoons then add as needed)
  • Water, as needed, if soup needs to be thinned.


  • toasted coconut
  • finely chopped cucumber


avocados halved

Avocados halved

Remove the pits and skin from your avocados. Coarsely chop them.

I keep the skin on my cucumbers as there are many nutrients in it. I am also using a Blendtec Blender (which I love but costs about $400!)   which can puree almost anything in a minute. A Vitamix blender also does a great job with this recipe.

When making this recipe at home, I would recommend peeling and seeding the cucumbers then chopping them coarsely.

coconut milks

I use a can of unsweetened coconut milk in this recipe along with green curry paste. Green curry paste is available at a lot of specialty l food stores or on line. I get mine from In Door County, the Top Shelf in the Sister Bay Country Walk shops carries green curry paste. Most grocery stores carry unsweetened coconut milk.

1.   Place the cucumber and avocado in your processor/blender.   Add the coconut milk, spices, lime juice, 2 tablespoons sugar and curry.  Blend until combined. If your food processor or blender is too small to do this whole recipe, just puree the soup in batches.

2.   Adjust the seasonings as needed.     Taste the soup and adjust the seasonings as needed. You may want a little more sugar to taste. I also thin the soup a bit with some water. As the soup “settles” in your refrigerator, it may get a bit thicker. Just thin it out with a little cold water.

3.  Store the soup in the refrigerator until ready to use. It stays fine for several days.    Garnish the finished soup with some toasted coconut and/or chopped cucumber.

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2 Responses to Chilled Avocado and Cucumber Soup

  1. ruth ring says:

    Can this be frozen for later consumption? I have a plethora of cucumbers and would love to have some saved for later.

    • Chef Terri says:

      Hi Ruth
      I don’t think this would be good frozen. Both the cucumbers and the coconut milk have a high content of water which tends to thaw looking rather curdled. Cucumbers are a tricky thing to make and freeze because of the high water content. Maybe a salsa of some sort that you can can would be a better bet. Thanks for the questions!

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