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Cold Thai Cucumber Avocado Soup with Cucumber Relish is as refreshing as it gets on a hot summer day!



Total time

20 minutes






  • soup
  • 3 medium Kirby cucumbers ( or 2 large English (hothouse) cucumbers)
  • 3 ripe avocados
  • 2 large limes, juiced ( (1/3 cup) or to taste)
  • 1 cup chopped fresh cilantro
  • 2 cloves garlic (minced)
  • 1 (5.3-ounce) container nonfat plain Greek yogurt
  • 1 tablespoon green curry paste
  • 1 cup water or as needed
  • Sriracha hot sauce (to taste)
  • salt (to taste)
  • cilantro sprigs and lime wedges for garnish
  • relish
  • 1 medium Kirby cucumber ( seeded and chopped)
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons rice vinegar
  • 1 teaspoon sugar
  • salt and freshly ground black pepper (to taste)


  1. SOUP:  Combine all soup ingredients in a food processor or blender and process until smooth.  Alternately, combine all ingredients in a large deep bowl and process until smooth with an immersion blender.  Refrigerate for 1 hour.  Soup may thicken as it chills, so add water as needed and adjust seasonings.
  2. RELISH:  Combine relish ingredients in a small bowl.  Serve atop soup with lime wedges and cilantro sprigs.
  3. View the recipe instructions at From a Chef's Kitchen

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