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This avocado cucumber soup is good plain, but the mango salsa is what really makes this dish.

Avocado Cucumber Soup with Mango Salsa

This avocado cucumber soup with mango salsa features a creamy, refreshing soup with a sweet and juicy salsa.
Course Soup
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Calories 297 kcal


Avocado Cucumber Soup

  • 2 large cucumbers roughly chopped
  • 1 large avocado
  • 2 scallions chopped
  • lime or lemon juice, fish sauce, soy sauce, sesame oil and extra virgin olive oil to taste

Mango Salsa

  • 1 cup mango peeled and cubed
  • 1/2 cup tomato diced
  • 1/2 cup corn kernels preferably fresh but frozen then thawed works too
  • 1/2 cup cilantro or basil loosely packed and finely chopped
  • 1 T extra virgin olive oil
  • 1 T lime or lemon juice
  • sliced almonds, pita chips, sesame seeds and/or crumbled feta for serving


  1. Blend all the soup ingredients in a blender until smooth, adding enough water to achieve a creamy texture. Season with citrus, fish sauce, soy sauce, sesame oil and olive oil.
  2. Toss the salsa ingredients together in a small bowl.
  3. Transfer the soup to four serving bowls. Garnish with the mango salsa and toppings before serving.

Recipe Notes

Adapted slightly from Gena Hamshaw via Food52.

Peel the cucumber if you want a smoother soup base, or if your cucumber skin is bitter.