If you love to slice and dice your food without too much preparation, then this easy, creamy Avocado Cucumber Soup recipe is just for you!
This detox soup is raw, vegan and so very simple to make! Simply puree the ingredients in a blender and serve.
Easy Chilled Avocado & Cucumber Soup
The cool sensation of cucumber combined with the creaminess of avocado makes for a wonderfully refreshing soup. It’s full of flavor and can be served chilled or at room temperature.
Various ways to use this soup:
- As a base for a guacamole dip. Adding cucumber in with the avocado is a great way to reduce some of the fat and calories in the traditional avocado mixture without losing any flavor, especially if you like to eat a lot of it!
- Use it as a dip for veggies, chips, a spread on sandwiches, a salad dressing and great on raw noodles, like zucchini and carrots.
Lot’s of ways to use this recipe with minor changes of the water amount, use less for a thicker base or more for a thinner base.
Enjoy this soup often, it’s perfect when the warmer weather sets in, making for a light lunch, dinner or make ahead meal!
How Long Will Leftovers Keep?
Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
Can You Freeze Cabbage Potato Soup?
Yes, it freezes beautifully for up to 2 months! My favorite way to freeze this soup is in individual small containers that are freezer safe. That way whenever I want a cozy, warm soup I can just pull it from the freezer and let it thaw in the fridge or on the counter. You can also freeze larger portions in large freezer safe ziplock bags or containers.
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EASY CHILLED AVOCADO & CUCUMBER SOUP
The cool sensation of cucumber combined with the creaminess of avocado makes for a wonderfully refreshing cold soup. It’s light, refreshing and 100% raw!
- Prep Time: 5 min
- Total Time: 5 min
- Yield: Serves 2
- Category: Soup
- Method: Puree
- Cuisine: Raw Vegan
- 1/2 cup water
- 1 medium avocado
- 1 cucumber (with or without the skin)
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 squeezed lemon
- dash of himalayan salt
Cut cucumber into small pieces and place all ingredients in blender or food processor. Blend until creamy.
Serve chilled or at room temperature.
Garnish with diced tomatoes, red onions and cilantro if you like. You could even top with julienned carrots, diced colorful bell peppers, etc. Most veggies will make a nice garnish and taste well with this dish while also adding some texture.
This is 2 small servings or one large serving.