About this Recipe
If you’re craving something fresh, light, and super easy to make, this cold cucumber avocado soup is it. This is one of those recipes I return to again and again during the summer. It takes minutes, requires zero cooking, and always feels like a healthy, satisfying meal. Just blend, chill, garnish, and serve.
Why will you love this recipe?
- No cooking required—everything goes in the blender.
- Refreshing and nourishing—perfect for hot days and light lunches.
- Naturally vegan and gluten-free.
- Great for entertaining—you can make it ahead and garnish just before serving.
- Flexible—adjust the level of spice, acidity, or creaminess to your taste.
ingredient Notes
- Avocados: Use ripe—but not too soft.
- Cucumbers: Seedless or Persian cucumbers are best.
- Serrano chile: Want it mild? Remove the seeds, or substitute with jalapeño.
- Cilantro and mint
- Lemon or lime juice: any work.
- Cold water keeps the soup light and silky; no dairy is needed. Start with 4 cups and add more to thin it out as you blend.
- Salt, olive oil.
How to make cold avocado soup?
- Add all ingredients to the blender.
- Blend in stages: Start low for 1 minute, then increase to medium for 2 minutes, and finish on high for another 2–3 minutes. This method makes the soup ultra-creamy.
- Chill
- Garnish before serving
Ideas for garnish
- Fresh herbs: Dill, mint, cilantro, or basil, finely chopped.
- Yogurt swirl: Greek yogurt or vegan sour cream for contrast.
- Avocado slices or cucumber ribbons: Simple and beautiful.
- Microgreens or edible flowers: For that wow factor.
- Crunchy toppings: Croutons, tortilla chips, or roasted corn.
- Seeds and/or nuts: Use pistachios, pumpkin seeds, and chia seed crackers
- Extra drizzle: A swirl of olive or chili oil for spice lovers.
Home cook to home cook tips
- Taste after blending: Avocados and cucumbers vary—adjust lemon, salt, or chile if needed.
- For meal prep: Make it the night before. It stores well for up to 2 days.
- Serving size hack: Serve in small glasses or espresso cups as an appetizer at gatherings.
- Make it creamy: Add a splash of unsweetened yogurt or cashew cream if you like a thicker texture.
Chilled Cucumber Avocado Soup (Vegan & Refreshing)
Equipment
Ingredients
For the soup:
Optional Garnish:
- Crushed pistachios
- Maldon salt flakes
- Drizzle of extra virgin olive oil
Instructions
- Add all the soup ingredients to a high-speed blender.
- Blend at low speed for 1 minute, medium for 2 minutes, then high for 2–3 minutes until smooth and creamy.
- Taste and adjust salt, lemon juice, or water if needed.
- Transfer to a container and chill for at least 2 hours.
- Serve cold with your favorite garnishes.
Notes
- Herbs: Finely chopped dill, mint, or basil + a small sprig for an elegant finish.
- Yogurt swirl: Add a swirl of Greek yogurt or vegan sour cream for a creamy contrast.
- Cucumber ribbons: Use a vegetable peeler for thin strips on top.
- Avocado slices: For richness and color.
- Microgreens or edible flowers: For a fresh and fancy finish.
- Crunchy toppings: Tortilla chips, croutons, or roasted corn with pico de gallo.
- Storage: Keep in an airtight container in the fridge. Best enjoyed within 24–48 hours.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨