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–+ servings
Two bowls of creamy avocado and cucumber cold soup are garnished with chopped nuts, a drizzle of oil, and a mint leaf. Nearby rest a vintage spoon, white napkin, and a small dish of lime wedges on the textured dark surface.
5 de 2 votos

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.
15 minutes
Chilling time2 hours
2 hours 15 minutes
8 persons
Calories: 101kcal

Ingredients

For the soup:

  • 2 large avocados peeled and pitted
  • 4 medium cucumbers peeled and roughly chopped
  • 1 serrano chile or jalapeño seeded for less heat
  • ½ cup cilantro about one handful
  • 10 –15 mint leaves
  • 4 –6 tablespoons lemon juice to taste
  • 4 –6 cups cold water adjust for desired consistency
  • 1 tablespoon salt

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: 1serving | Calories: 101kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 299mg | Potassium: 463mg | Fiber: 4g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 1mg
Course: Soup
Cuisine: Mexican
Diet: Vegan, Vegetarian
Keyword: cucumber avocado soup
Author: Alejandra Graf
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