The Hook
Silky, cool, and bursting with fresh herby flavor. This soup is what summer wishes it tasted like.
No stove, no sweat — just blend and chill.
Prep: 15 min | Cook: 0 min | Total: 15 min (+ chill time) | Serves: 4 | Protein: 4g | Net Carbs: 10g
Why You’ll Love This Recipe
- ⚡ 15 minutes, zero cooking — just blend and chill
- 🥑 Creamy from avocado, no heavy cream needed
- 🌿 Bright cilantro-lime flavor that feels like a spa day in a bowl
- 🥒 A genius way to use up extra zucchini
Quick Ingredient Overview & Easy Swaps
| Ingredient | Quantity | Quick Tip / Easy Swap |
|---|---|---|
| Zucchini, chopped | 3 medium | Peel if the skin seems bitter |
| Avocado | 1 ripe | Should yield gently to pressure |
| Fresh cilantro | 1/2 cup | Basil or parsley as a sub |
| Garlic | 1 clove | 1/4 tsp garlic powder in a pinch |
| Vegetable broth, cold | 2 cups | Chicken broth if not vegetarian |
| Lime juice | 2 tbsp | Lemon juice as a swap |
| Greek yogurt | 1/4 cup | Adds creaminess and protein |
| Salt | To taste | Season generously, soup mutes flavor when cold |
Pro Tips for Success
- 🥑 Use a very ripe avocado for the creamiest texture and best flavor
- 🧊 Chill the soup for at least 1 hour — flavors deepen and it tastes far better cold
- 🧂 Season generously — cold dishes need more salt than you’d think to taste balanced
- 🌿 Add cilantro last and blend briefly to keep the color vibrant green
Step-by-Step Instructions
- Add zucchini, avocado, cilantro, garlic, and broth to a blender.
- Blend until completely smooth, about 1-2 minutes, scraping down the sides as needed.
- Stir in Greek yogurt and lime juice, blending briefly to combine.
- Taste and season with salt, adjusting until the flavor feels bright and balanced.
- Chill in the fridge for at least 1 hour, until fully cold.
- Serve in bowls with a drizzle of olive oil and extra cilantro on top.
Storage & Reheating
- 🧊 Fridge: Up to 4 days in an airtight container
- ❄️ Freezer: Not recommended — texture separates once thawed
- 🔥 Reheating: None needed! Serve straight from the fridge, ice cold
Recipe Variations
- Extra Protein: Stir in extra Greek yogurt or top with grilled shrimp
- Vegan: Skip the yogurt or use a plant-based alternative
- Spicy Version: Add a small jalapeño before blending
- Extra Creamy: Add half an additional avocado for a richer texture
📋 Printable Recipe Card
Creamy Avocado & Cilantro Cold Zucchini Soup
- Prep Time: 15 min (+ 1 hour chill)
- Cook Time: 0 min
- Total Time: 15 min active
- Servings: 4
- Calories: 140 kcal/serving
Ingredients:
- 3 medium zucchini, chopped
- 1 ripe avocado
- 1/2 cup fresh cilantro
- 1 clove garlic
- 2 cups cold vegetable broth
- 2 tbsp lime juice
- 1/4 cup Greek yogurt
- Salt to taste
Instructions:
- Blend zucchini, avocado, cilantro, garlic, and broth until smooth.
- Stir in yogurt and lime juice.
- Season with salt to taste.
- Chill at least 1 hour.
- Serve cold with a drizzle of olive oil.
Nutrition (per serving): 140 kcal | 4g protein | 9g fat | 12g carbs | 4g fiber