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 lots of ways to use this soup recipe with minor changes to the water amount. Use less water for a thicker base or more water for a thinner base.
- 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 as a sauce for raw spiralized noodles, such as 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 will keep for 5 – 6 days in the refrigerator, stored 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 individual small containers that are freezer-safe. 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.
PrintChilled 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 minutes
- Yield: Serves 2
- Category: Soup
- Method: Puree
- Cuisine: Raw Vegan
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 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.
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 of light and refreshing dill.
Chilled Avocado Cucumber Soup recipe originally published July 2012. Updated October 2019 with new photos and helpful tips. No change to the recipe – I wouldn’t dare!
I also added some cayenne pepper to spice it up as well as some Whole Cashews.
Oh yummy 😋 this will be in the regular rotation for quick and refreshing summer meals. I may throw in a little fresh serrano pepper and lime instead of lemon. I have so many cucumbers in my garden right now!
very delicious and summer-y! I feel like I was eating at a fancy restaurant. I would recommend squeezing an entire lemon instead of half, personally.
Thanks for sharing, Rachel! I like your idea of extra lemon too!
I’m not a fan of cucumber or avocado but can handle it in small doses. I’m working on becoming a vegan and want to have 70-80% raw. Sooo I spiced up the recipe with a little red onion, bell pepper (red & yellow), a small mild chili and a little apple cider vinegar. Adding this little bit more made this recipe not so strong cucumber tasting for me. I see this becoming very useful as I transition into vegan life.
I used regular cucumbers and scraped out the seeds, added Nutpods instead of water to make this a little creamier and also added a little ginger instead of cumin. It was delicious! Thanks so much for this recipe – definitely a new summer favorite and perfect to use up all those garden cucumbers!
So light and wonderful! I made this for a week long cleanse but I think I may make this regularly! I added a bit more dill (one of my fav herbs), garlic, lemon, and some lime!!!! =D
Anyone think this would freeze well? I have a ton of cucumbers from the garden and am looking to preserve them some way other than pickling. Thanks!
Yes, it will freeze well! How nice to have a garden full of cucumbers! Enjoy :)
Made this soup today and was amazed how delicious such a simple thing can be!I just love your recipes, thanks so much for sharing them!
This sounds great. I am going to try it tonight with a little jalapeno to spice it up. Thanks for sharing.
A little jalapeno sounds great! I will try that too next time, I love a little heat in my food too. Enjoy!
I did the guacamole with cucumber, garlic, tomatoes, pepper, salt and nutmeg. Delicious!! Sometimes, I add firm tofu, but it changes the texture and the taste. I'll try your soup and your stuffed avocado. Thank you.
The nutmeg sounds wonderful, Adela. I will have to your version too, thank you!