
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)
This creamy cucumber avocado soup is the ultimate summer appetizer—cool, light, and full of flavor. It comes together in minutes, is naturally vegan and gluten-free, and is perfect for hot days when no one wants to cook.
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
Serving: 1servingCalories: 101kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 299mgPotassium: 463mgFiber: 4gSugar: 3gVitamin A: 256IUVitamin C: 13mgCalcium: 29mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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