Chilled Avocado & Cucumber Soup
If you love to slice and dice your food without too much preparation, this creamy Avocado Cucumber Soup recipe is just for you! With only 5 simple ingredients, plus water and salt, this chilled soup is easy to make.
Light, fresh, and delicious, this detox soup is raw, vegan, and extremely simple to make. Simply puree the ingredients in a blender and serve!
Why We Love This Recipe!
The cool sensation of cucumber combined with the creaminess of avocado makes for a wonderfully refreshing soup and can be served chilled or at room temperature.
When warmer weather sets in, this Avocado Cucumber Soup is perfect for a light lunch, dinner, or make-ahead meal. Enjoy often!
ways to use Avocado Cucumber Soup
There are many ways to use this soup recipe by making minor changes to the amount of water. Use less water for a thicker base, or more for a thinner one.
- Use it as a dip for veggies and chips or as a spread on sandwiches.
- We love the idea of using it as a salad dressing or a sauce for raw spiralized noodles made from zucchini and carrots.
- Try it as a base for guacamole dip. Replacing 1 avocado with 1/2 cucumber is a great way to reduce some of the fat and calories without losing flavor – especially if you like to eat a lot of it!
How Long Will Leftovers Keep?
Leftovers can be stored in the refrigerator for 5-6 days in a covered container.
Can You Freeze Avocado Cucumber Soup?
Yes, it freezes beautifully for up to 2 months! My favorite way to freeze this soup is in small, freezer-safe containers. When ready to eat, 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.
More Healthy Raw Recipes!
If you try this easy soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Chilled Avocado & Cucumber Soup
- Total Time: 5 minutes
- Yield: Serves 2
- Diet: Dairy-Free, Gluten-Free
Description
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!
Ingredients
- 1/2 cup water
- 1 medium avocado
- 1 large cucumber (regular or English), with or without the skin
- 1 teaspoon cumin or 1/2 teaspoon dill*
- 1 clove garlic
- 1 lemon, juice of
- dash of mineral salt
Instructions
Cucumber: Slice the cucumber in half lengthwise, cut the halves in half lengthwise, and chop the cucumber slices into 1/2 inch pieces.
Avocado: Slice the avocado in half lengthwise, remove the seed, and using a large spoon, scoop the avocado flesh from the skin.
Blend: Add the cucumber, avocado, garlic, cumin or dill, lemon, and salt to the cup of your blender or food processor. Blend until creamy.
Enjoy chilled or at room temperature.
Serve garnished with diced tomatoes, red onions, and cilantro if you like. You could even top with julienned carrots, diced colorful bell peppers, etc. Most veggies make a nice garnish and pair well with this dish, adding some texture.
This is 2 small servings or one large serving.
Notes
*Use dill or cumin. I like to change up the herb or spice when making this easy pureed soup. Cumin is a warm and heavy spice and is delicious in this soup. When I want to keep it super light, I opt for light and refreshing dill.
Store: Leftovers can be kept in the refrigerator for up to 4 days.
- Prep Time: 5 min
- Category: Soup
- Method: puree
- Cuisine: Raw Vegan
Very good tasting and quick to make soup. To further speed up the prep, I skipped chopping the cucumber, only cut it into 4 sticks. Placed all ingredients into food processor and ran it for probably less than a minute. Stored in fridge till next day’s lunch.
The recipe is also quite versatile, you can flavor it up as suggested, or use any herbs and spices you like. Thank you Veganista!
Added a a drizzle of honey and was PERFECT!