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A bowl filled with spicy cucumber avocado soup topped with sliced cucumbers and herbs with a sliced avocado on the side.

Spicy Cucumber Avocado Soup

This refreshing, chilled Spicy Cucumber Avocado Soup is creamy, tangy, a bit spicy, and so good for you!

  • Total Time: 15 min
  • Yield: 6 1x


Units Scale
  • 1 English cucumber, seeded and roughly chopped
  • 2 Hass avocados, peeled, pitted and roughly chopped
  • 2 tablespoons rice wine vinegar
  • 1 1/2 cups buttermilk
  • 1 teaspoon sugar
  • 1 tablespoon fresh lime juice
  • 1 Thai chili pepper, seeded and chopped
  • 2 tablespoons fresh cilantro
  • 2 tablespoons fresh mint
  • Pinch of salt and fresh ground pepper

For the garnish:

  • Thin slices of cucumber
  • Fresh cilantro and mint
  • Drizzle of avocado oil


  1. In a high-powered blender or food processor, place in all of the ingredients, except for the garnishes. Blend or purée until creamy and smooth.
  2. Place in the refrigerator to chill, about 30 minutes. Garnish with cucumber, fresh herbs, and a drizzle of avocado oil when ready to serve.


  • Remove the seeds from the cucumbers to achieve a super smooth texture, but don’t bother peeling the skin (wash it thoroughly).
  • I recommend using a high-powered blender or food processor to make this soup.
  • Don't like heat? Leave out the Thai chili pepper.
  • This soup will thicken in the refrigerator, so if it's not to your liking just add in some water and re-blend.
  • Author: Asian Caucasian
  • Prep Time: 15 min
  • Category: Soup
  • Method: No-Cook
  • Cuisine: Asian Fusion
  • Diet: Gluten Free


  • Serving Size:
  • Calories: 160
  • Sugar: 5.4 g
  • Sodium: 97.5 mg
  • Fat: 12 g
  • Carbohydrates: 12.3 g
  • Protein: 3.9 g
  • Cholesterol: 6.7 mg

Keywords: creamy cucumber avocado soup, cucumber avocado soup, cucumber soup