This refreshing Cold Thai Cucumber Avocado Soup is the perfect dish for a hot day! Packed with creamy avocado and crunchy cucumbers, it’s both smooth and crisp.
I love serving it with a zesty cucumber relish on top for extra flavor. It’s easy to whip up and always impresses guests—plus, it’s super healthy!
Key Ingredients & Substitutions
Avocados: Ripe avocados are key for creaminess. If you need a substitute, consider silken tofu for a dairy-free option. This will change the flavor slightly, but it still creates a nice texture.
Coconut Milk: Full-fat coconut milk gives a rich creaminess. If you want a lighter version, go for low-fat coconut milk, or use almond milk, but keep in mind it will be less creamy.
Fish Sauce: This adds a punch of flavor. For vegetarians or vegans, soy sauce can be a great alternative. Try tamari for a gluten-free option.
Curry Paste: Adjust the spice level with green curry paste. You can also use sriracha or omit it entirely for a milder soup.
Fresh Ginger: It gives a refreshing kick. If you’re out, you can use ground ginger, but use it sparingly (about 1/4 teaspoon).
How Do I Get the Perfect Creamy Texture?
The texture is essential in this soup. To achieve that smooth creaminess, blending well is key. Make sure to use a high-powered blender. If your blender struggles, blend in batches.
- Combine all your ingredients in the blender. Start with the liquids first to help the blending.
- Add more cold water gradually if it’s too thick—this helps reach the ideal silky consistency.
- Blend on high until completely smooth; take your time to ensure every avocado and cucumber is fully processed.
Chilling the soup is just as important. Allow it to sit in the fridge for an hour. This helps marry the flavors and enhances that cooling sensation fresh soups should provide.
Refreshing Cold Thai Cucumber Avocado Soup with Cucumber Relish
Ingredients You’ll Need:
For the Soup:
- 2 ripe avocados, peeled and pitted
- 1 large cucumber, peeled and chopped
- 1 cup coconut milk (preferably full-fat for creaminess)
- 1/2 cup plain Greek yogurt or vegan yogurt (optional for extra creaminess)
- 1-2 tablespoons fresh lime juice (adjust to taste)
- 1 tablespoon fish sauce or soy sauce (for a vegetarian version)
- 1-2 teaspoons Thai green curry paste or fresh green chili (adjust for spice preference)
- 1 tablespoon fresh ginger, grated
- 1 clove garlic
- 1/4 cup fresh cilantro leaves (plus more for garnish)
- Salt to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup cold water (adjust to desired consistency)
For the Cucumber Relish:
- 1/2 cucumber, finely diced (seeded if desired)
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- 1 small green chili or jalapeño, deseeded and finely chopped (optional)
- Pinch of salt
Garnish:
- Fresh cilantro sprigs
- Thin lime slices
How Much Time Will You Need?
This delightful dish requires about 15 minutes of preparation time. After preparing the soup, you’ll want to chill it for at least 1 hour, allowing all those refreshing flavors to mingle beautifully!
Step-by-Step Instructions:
1. Preparing the Soup Base:
In a blender, combine the peeled avocados, chopped cucumber, coconut milk, Greek yogurt (if using), lime juice, fish sauce (or soy sauce), Thai green curry paste, grated ginger, garlic, and fresh cilantro leaves. You’re building a base filled with yummy flavors!
2. Blending It All Together:
Blend all the ingredients until the mixture is very smooth and creamy. If you find it too thick, feel free to add cold water a little at a time until it’s just right for you. Give it a taste and make any necessary adjustments with salt, pepper, or more lime juice. It should be fresh and zingy!
3. Chilling the Soup:
Once your soup is blended to perfection, transfer it to a bowl, cover, and pop it in the fridge. Let it chill for at least 1 hour. This waiting time is crucial as it allows the flavors to meld together and enhances that refreshing quality!
4. Making the Cucumber Relish:
While the soup is chilling, let’s prepare the relish. In a small bowl, mix the finely diced cucumber with lime juice, chopped cilantro, chopped chili (if using), and a pinch of salt. Stir everything together and let it marinate for a few minutes. This adds a lovely crunch and a burst of flavor.
5. Serving the Soup:
When you’re ready to serve, spoon the chilled soup into bowls. Top each one with a generous spoonful of cucumber relish. Add some fresh cilantro sprigs and thin lime slices for a final touch of brightness and color.
6. Enjoy!
Serve immediately and enjoy your bowl of refreshing Thai-inspired delight! This soup makes a perfect light appetizer or a cozy, cooling main dish on a hot day!
This Thai-inspired cold cucumber avocado soup is rich and creamy, balanced with cool cucumber and zingy lime, all finished off with a delightful crunchy relish. Perfect for a bright, sunny meal!
FAQ About Cold Thai Cucumber Avocado Soup
Can I Use Other Dairy-Free Milk Instead of Coconut Milk?
Yes, you can substitute coconut milk with other dairy-free options like almond milk or cashew milk. Keep in mind that coconut milk adds a unique creaminess and flavor, so the taste may vary slightly with other types.
How Can I Adjust the Spice Level?
If you prefer a milder soup, reduce the amount of Thai green curry paste or leave it out entirely. You can also opt for a small pinch of red pepper flakes instead. For those who love heat, feel free to add more curry paste or extra diced chili peppers to customize it to your taste!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. However, the soup is best enjoyed fresh as the flavors may change and the texture can slightly thicken upon refrigeration. Just stir in a bit of water when reheating if needed.
Can I Make This Soup Vegan?
Absolutely! Simply use vegan yogurt for creaminess, and substitute fish sauce with soy sauce or tamari for a gluten-free option. Everything else in the recipe is already plant-based!
