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  • Writer's pictureLiz Hoobchaak

Chilled Cucumber Jalapeño Soup

This time of year, my cold cucumber soup is a staple in my kitchen due to the amount of cucumbers coming out of my garden. A bit of heat from the peppers and a bit of creaminess from the avocado makes this cucumber soup perfect for a hot summer day!

This soup is meant to be enjoyed cold, buts it’s equally as delicious warm. It also makes a great appetizer for a dinner party if you put it in small shooter glasses and garnish with some cubed cucumber.


4 large cucumbers, cored and deseeded

5 cloves garlic, roughly chopped

1/2 white onion, roughly chopped

1 jalapeño, deseeded

32 oz of vegetable broth

1/2 avocado

1/2 cup plain yogurt

1 tbsp Sherry vinegar

1 tbsp honey

1/2 tsp red chili flake

1 tsp salt

1 cup parsley

Juice from one lime

2 tbsp olive oil


  1. In a large Dutch oven pot, heat olive oil on medium then sauté onion until slightly caramelized.

  2. Add chopped garlic and sauté for an additional minute.

  3. Add cubed cucumber, chopped jalapeño, salt, chili flake, and broth and let simmer for 10 minutes until cucumber is soft.

  4. Let it cool then transfer to a high speed blender. Add avocado, vinegar, honey, yogurt, lime and parsley and blend until it is a smooth purée.

  5. Chill before serving. Garnish with some mini cucumber cubes and parsley and enjoy!

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