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Chilled Cucumber, Avocado & Buttermilk Soup – Cool, Creamy, and Refreshing

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large cucumbers (English cucumbers work best), peeled and roughly chopped
  • 1 large ripe avocado, peeled and pitted
  • 1 1/2 cups cold buttermilk (more as needed to thin)
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 small garlic clove, minced
  • 2 tablespoons fresh lime juice (or lemon juice)
  • 1/4 cup fresh dill, chopped (or substitute chives or mint)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • Optional garnishes: thin cucumber slices, diced avocado, radish matchsticks, chopped herbs, toasted pumpkin seeds, olive oil drizzle, flaky salt

Method
 

  1. Prep the produce: Peel the cucumbers, slice lengthwise, and scrape out the seeds with a spoon if they’re watery. Roughly chop. Scoop out the avocado.
  2. Start blending: Add cucumber, avocado, buttermilk, yogurt, garlic, lime juice, dill, parsley, and olive oil to a blender.
  3. Season: Add salt and a few grinds of black pepper. Blend on high until completely smooth, about 45–60 seconds. If it’s too thick, add more buttermilk a splash at a time.
  4. Taste and adjust: Add more salt, lime, or herbs as needed. The flavors should be bright, creamy, and well seasoned.
  5. Chill: Transfer to a covered container and refrigerate for at least 1 hour. This helps the flavors meld and the soup to thicken slightly.
  6. Serve: Stir before serving, then ladle into bowls. Garnish with a drizzle of olive oil, cucumber slices, extra herbs, or crunchy seeds.