This Cold Thai Cucumber Avocado Soup is a refreshing treat! It blends creamy avocado and crunchy cucumbers for a cool, tasty dish that’s perfect on hot days.
Top it off with a fresh relish that adds a pop of flavor. I love how quick and easy this soup is to whip up—just blend, chill, and enjoy a little taste of Thailand at home!
Key Ingredients & Substitutions
Cucumbers: Use medium cucumbers for the base of the soup. They add a refreshing crunch. If you want to mix it up, try English cucumbers, which are sweeter and less watery, or even zucchini for a similar texture.
Avocados: Ripe avocados give the soup its creamy texture. If you’re short on avocados, try using silken tofu or a banana as a substitute, though this will change the flavor slightly.
Coconut Milk: Full-fat coconut milk makes the soup rich and creamy. If you’re watching calories, you can use light coconut milk, but it may be less creamy. Almond milk can work too, but it will give a different taste.
Fish Sauce: This ingredient adds umami flavor to the soup. For a vegetarian option, use soy sauce or tamari for gluten-free. You can also use miso paste for a different depth of flavor.
Lime Juice: Fresh lime juice adds zing. If limes aren’t available, use lemon juice in a pinch, but the flavor will be slightly different. Remember, adjust the amount based on your taste!
How Do I Blend Everything Smoothly?
Getting a perfectly smooth soup is key for this dish. Here are some tips to make sure you blend it right:
- Start with the liquid ingredients at the bottom of the blender. This helps create a vortex for easier blending.
- Cut your cucumbers and avocados into smaller pieces to make blending easier.
- Blend in batches if your blender is small. Overfilling can lead to uneven blending or spillage.
- Keep blending until there’s no more chunks. If the mixture is too thick, add a bit more vegetable broth or water until you reach the desired consistency.
Take your time with this step, as a smooth soup will ensure a delightful eating experience. Enjoy your cooking adventure!
Cold Thai Cucumber Avocado Soup with Fresh Relish
Ingredients You’ll Need:
For the Soup:
- 2 medium cucumbers, peeled and chopped (reserve some for relish)
- 2 ripe avocados, peeled and pitted
- 1 cup coconut milk (full fat for creaminess)
- 1 cup vegetable broth or water
- 1 small garlic clove
- 1 inch fresh ginger, peeled and chopped
- 1-2 tablespoons fresh lime juice (to taste)
- 1 tablespoon fish sauce or soy sauce (for vegetarian/vegan option)
- 1 teaspoon sugar or honey
- 1 small fresh green chili or jalapeño, seeded (optional, for mild heat)
- Salt to taste
- Fresh cilantro or Thai basil for blending and garnish
For the Fresh Relish:
- 1/2 cucumber, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon lime juice
- Pinch of salt
How Much Time Will You Need?
This Cold Thai Cucumber Avocado Soup takes about 15-20 minutes of prep time and at least 30 minutes to chill in the refrigerator. This means you can whip it up quickly and then let it cool while you relax or prepare other dishes!
Step-by-Step Instructions:
1. Prepare the Fresh Relish:
Start by making the fresh relish. In a small bowl, mix together the finely diced cucumber, chopped cilantro, lime juice, and a pinch of salt. Stir well and set it aside to allow the flavors to blend.
2. Blend the Soup Ingredients:
Next, in a high-speed blender, add the peeled and chopped cucumbers (excluding what you’ve reserved for the relish), the ripe avocados, coconut milk, vegetable broth or water, garlic, ginger, lime juice, fish sauce (or soy sauce), sugar or honey, and the green chili if you opted for some heat. Blend everything together until smooth and creamy.
3. Adjust the Seasoning:
Once blended, taste your soup and adjust the seasoning. You can add more lime juice for brightness, salt or fish sauce/soy sauce for deeper flavor, or a little sugar if you’d like it sweeter.
4. Chill the Soup:
Pour the blended soup into a bowl and chill it in the refrigerator for at least 30 minutes. This will help the flavors meld together and make the soup refreshingly cold.
5. Serve the Soup:
When you’re ready to serve, pour the chilled soup into individual bowls. Top each bowl with a generous spoonful of the fresh cucumber-cilantro relish.
6. Garnish:
For a beautiful presentation, garnish your soup with fresh cilantro or Thai basil sprigs and a thin slice or wedge of lime.
7. Enjoy!
Serve the soup immediately and savor every bite of this delightful, creamy, and tangy Thai-inspired dish! It’s perfect as a light meal or appetizer on a warm day.
This recipe balances the cool creaminess of avocado and coconut with bright lime and fresh herbs, creating a refreshing taste. Happy cooking!
FAQ for Cold Thai Cucumber Avocado Soup with Fresh Relish
Can I Use Frozen Cucumbers or Avocados in This Recipe?
It’s best to use fresh cucumbers and avocados for optimal flavor and texture, as freezing can change the consistency. If you do have frozen avocado, thaw it beforehand and make sure it’s fully mashed before blending for a smoother soup.
How Long Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Stir well before serving, and if it seems thick, you can add a splash of vegetable broth or water to refresh it.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! Simply substitute the fish sauce with soy sauce or tamari for a vegan-friendly option. The soup will still be delicious and packed with flavor!
What Can I Serve with This Soup?
This soup makes a fantastic light appetizer or a refreshing side dish. You can pair it with spring rolls, a side salad, or crusty bread for a complete meal. Enjoy it chilled as a perfect summer dish!
