Chilled Avocado and Cucumber Soup with Lemongrass: A Cool Summer Elixir

As the summer heat intensifies, the last thing you want is a hot, heavy meal. This Chilled Avocado and Cucumber Soup with Lemongrass is your answer—a creamy, vibrant, and refreshing bowl of coolness that requires zero cooking. It’s the ultimate make-ahead dish for a sweltering day.

A Note on Its Inspiration

This soup draws inspiration from modern fusion cuisine, combining the rich, creamy texture of avocados with the bright, citrusy notes of Southeast Asian lemongrass.

What You’ll Need: The Ingredients List

Gathering fresh, high-quality ingredients is the first step to creating this stunning soup. Here’s your shopping list.

• 2 large ripe Hass avocados, pitted and flesh scooped
• 1 large English cucumber (about 1 ½ cups, chopped)
• 1 stalk fresh lemongrass
• ½ cup plain, full-fat Greek yogurt or coconut yogurt
• ¼ cup fresh cilantro leaves and tender stems, plus more for garnish
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 small shallot, roughly chopped
• 1 small green chili (like jalapeño), seeds removed for less heat
• 1 cup cold vegetable broth or water
• 3-4 tablespoons extra-virgin olive oil or avocado oil
• Salt and freshly ground black pepper to taste

Crafting Your Soup: A Step-by-Step Guide

Follow these detailed instructions to ensure a perfectly smooth and flavorful soup every time.

Step 1: Prepare the Lemongrass

This is the most crucial step for unlocking flavor. Remove the tough, woody outer layers of the lemongrass stalk. Using the back of your knife, gently bruise the tender inner core by pressing down and smacking it a few times. This releases its aromatic oils. Then, finely mince the bottom 4-5 inches of the stalk.

Step 2: Combine the Core Ingredients

In a high-speed blender, combine the scooped avocado flesh, chopped cucumber, minced lemongrass, Greek yogurt, cilantro, lime juice, chopped shallot, and de-seeded chili.

Step 3: Blend to a Smooth Puree

Add the cold vegetable broth and 3 tablespoons of oil to the blender. Start blending on low speed, then gradually increase to high. Blend for 60-90 seconds, or until the soup is completely smooth and pale green, with no visible pieces of lemongrass. If the soup is too thick, add another tablespoon of broth or water until it reaches your desired consistency.

Step 4: Season and Chill

Taste the soup and season generously with salt and pepper. Remember, cold foods often require more seasoning than hot ones. Blend for another 10 seconds to combine. Pour the soup into a sealed container and refrigerate for at least 2 hours, or ideally overnight. This chilling time allows the flavors to meld beautifully.

Getting It Right: Basics & Tips for Beginners

If this is your first time making a chilled soup, these pointers will set you up for success.

• Avocado Ripeness is Key: Use avocados that are ripe but not overripe or bruised. They should yield gently to a squeeze.
• Don’t Skip the Bruising: Simply chopping the lemongrass won’t extract enough flavor. Bruising it is non-negotiable for a fragrant soup.
• Blend Thoroughly: A high-powered blender is your best friend here. It ensures the lemongrass fibers are completely pulverized, giving the soup a silky texture.
• Season After Chilling: Always do a final taste test and adjust salt and lime juice right before serving, as the flavor profile changes once cold.

Nutrition at a Glance

This soup is not just a treat for your taste buds. It’s packed with healthy fats from the avocado, hydration from the cucumber, probiotics from the yogurt, and antioxidants from the fresh herbs.

Pro Tips & Simple Substitutions

Don’t be afraid to make this recipe your own with these easy swaps and enhancements.

• Dairy-Free/Vegan: Swap the Greek yogurt for an equal amount of unsweetened coconut yogurt or silken tofu.
• Spice Level: Control the heat by leaving the seeds in your chili for a kick, or omit it entirely for a mild soup.
• Herb Swap: Not a fan of cilantro? Fresh mint or basil would be a delightful alternative.
• For Extra Richness: Add a tablespoon of toasted sesame oil to the blender for a subtle nutty depth.

Elevating the Experience: Serving & Presentation

We eat with our eyes first. Serve this soup in shallow bowls. Consider pouring it over an ice cube molded from coconut water for an extra chill. Garnish with a drizzle of olive oil, a few cilantro leaves, thin slices of cucumber or radish, and a sprinkle of toasted sesame seeds or black pepper.

How It Stacks Up: A Quick Comparison

Unlike traditional gazpacho, which is tomato-based and often has a chunky texture, this avocado and cucumber soup is inherently creamy without any added cream. It’s also distinct from Vichyssoise (a cold potato and leek soup) as it’s much lighter and brighter, with no starchy base.

Your Questions, Answered

Can I make this soup ahead of time?

Absolutely! In fact, it’s highly recommended. Making it a day in advance allows the lemongrass flavor to permeate the soup perfectly.

How long will it keep in the fridge?

Due to the fresh avocado, it’s best consumed within 1-2 days. The lime juice will help prevent browning, but the top may darken slightly; just give it a stir before serving.

My soup is too thick. What should I do?

Simply thin it out with a little more cold vegetable broth, water, or even a splash of coconut milk until it reaches your preferred consistency.

I can’t find fresh lemongrass. Is there a substitute?

Yes, you can use 1 tablespoon of prepared lemongrass paste (found in tubes in the produce aisle) or the zest of one lemon combined with a pinch of ginger for a similar citrusy note.

Can I freeze this soup?

We do not recommend freezing this soup. Avocados and dairy-based yogurts do not freeze and thaw well, resulting in a separated and grainy texture.

Time to Chill Out and Enjoy

This Chilled Avocado and Cucumber Soup with Lemongrass is more than a recipe; it’s a refreshing escape in a bowl. It’s elegant enough for a dinner party yet simple enough for a quick, healthy weekday lunch. We encourage you to give it a try, get creative with your garnishes, and share your beautiful, cool creation. Happy cooking (or rather, not cooking)!

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