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    Home » Recipes » Summer

    Creamy Chilled Cucumber Avocado Soup

    Modified: Jul 21, 2021 · Published: Aug 7, 2020 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 6 Comments

    237 shares
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    images of cucumber avocado soup separated by a text box with recipe title
    images of ingredients and finished soup separated by a text box
    cucumber avocado soup topped with chopped pineapple in a bowl
    image of chilled cucumber avocado soup with a text box on top

    Beat the heat with this chilled cucumber avocado soup! Made with simple vegan ingredients that contribute a creamy texture and slightly spicy flavor, it’s the best healthy cold soup recipe. You’ll get hints of cucumber, jalapeno, cilantro, and lemon in every bite!

    cucumber avocado soup topped with chopped pineapple in a bowl on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    The beginning of August means that fall, the start of soup season, is just around the corner. But who says you can’t enjoy some soup in the summer too?! As long as it’s cold soup, that is.

    Making chilled soup is an amazingly easy way to add more veggies to your meals, without any hassle or cooking! Seriously, you just need to gather the ingredients and toss them in a blender. Then blend, chill, and enjoy.

    This variety, Chilled Cucumber Avocado Soup, comes together in a few minutes and has just a handful of ingredients. The cukes add a cool flavor, the avocado contributes creamy texture, and the jalapeno provides a spicy punch. I also added cilantro, lemon, and salt to round out the whole flavor profile. YUM.

    Finally, I highly recommend serving the soup with some diced pineapple on top. It’s the perfect companion! Toasted bread or crostini go really well with it too.

    cucumber, avocado, lemon, jalapeno, salt, and cilantro spread out on a counter

    Expert Tips for Chilled Cucumber Avocado Soup

    • It’s best to let the soup chill for a couple hours in the fridge, but you can enjoy it right away instead if you don’t care about the temperature.
    • For more spice, use a second jalapeno.
    • If you don’t have a lemon, you can use a lime or ~1 to 2 tablespoon of white wine vinegar.
    • For a fun variation, substitute fresh dill for the cilantro.
    • Don’t skimp on the toppings! I recommend adding chopped pineapple and cucumber. You can also add mango, crumbled feta cheese, or croutons.
    • Leftovers will keep in the fridge for 3 to 5 days in an airtight container. I have not tried freezing this recipe, and I don’t know if it would work.
    ingredients for cold cucumber avocado soup in a blender on a counter

    Serving Ideas

    Chilled Cucumber Avocado Soup makes a great side to my Grilled Vegetable Skewers with Halloumi, Spinach Basil Pesto Quesadillas, Black Bean Beet Burgers, Sweet Potato and Black Bean Burgers, or the Rotisserie Chicken Salad Lettuce Cups. It also goes well with a sandwich or grilled cheese (like my Garlic Bread Grilled Cheese with Heirloom Tomato).

    In the mood for another variety of cold soup? Check out the Summer Harvest Beet Gazpacho and Yellow Tomato and Corn Gazpacho while you’re here!

    chilled cucumber avocado soup next to ingredients and a napkin

    More Cucumber Recipes

    If this chilled avocado cucumber soup has you craving more cucumbers, you might enjoy the Chickpea Salad Cucumber Boats, Sesame Bell Pepper and Cucumber Noodle Salad, Healthy Cucumber Mint Lemonade, or Mango Cucumber Salad.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

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    cucumber avocado soup topped with chopped pineapple in a bowl

    Chilled Cucumber Avocado Soup

    This creamy, vegan cold soup recipe is a delicious option for a summer meal.
    5 from 5 votes
    Print Pin Rate
    Prep Time: 10 minutes mins
    Chilling Time: 1 hour hr
    Total Time: 1 hour hr 10 minutes mins
    Servings: 2
    Calories: 207kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Blender

    Ingredients 

    • 1 large cucumber - peeled and chopped into a few pieces
    • 1 avocado
    • 1 jalapeno - trimmed and deseeded
    • ½ lemon - juiced
    • 3 tablespoon fresh cilantro - use ¼ cup for more flavor
    • ½ teaspoon salt
    • ½ cup chopped pineapple - for serving
    • ½ cup chopped cucumber - for serving

    Instructions

    • Combine the cucumber, avocado flesh, jalapeno, lemon juice, cilantro, salt, and ½ cup water in a blender. Blend until smooth, adding more water as needed. Taste, and adjust seasonings as desired.
    • Chill the soup for at least an hour (preferably 2 or more) in the fridge before serving. Serve with chopped pineapple and cucumber.

    Notes

    • For more of a lemon flavor, add some lemon zest in addition to the juice.
    • If you want the soup to be spicier, use a second jalapeno.
    • For a variation, use fresh dill instead of cilantro.
    • Other topping ideas include: fresh mango, feta cheese, or croutons.
    • Leftovers will last in an airtight container in the fridge for 3 to 5 days.

    Nutrition

    Serving: 1cup | Calories: 207kcal | Carbohydrates: 19g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 593mg | Potassium: 782mg | Fiber: 9g | Sugar: 8g | Vitamin A: 371IU | Vitamin C: 47mg | Calcium: 38mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Have a great weekend! – Lizzie

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    237 shares

    Reader Interactions

    Comments

      5 from 5 votes (3 ratings without comment)

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    1. Zoey Miller

      May 15, 2024 at 8:40 pm

      5 stars
      I made it low carb by omitting the pineapple added a little coarse ground pepper and it came out perfect to taste. I’ve also made it with fresh squeezed lime juice and lime zest instead of lemon juice and lemon zest when limes are in season here. I’ll also use fresh green avocado when I get it from my friends trees, just adjust for the weight of green vs haas avocados.

      Reply
      • Lizzie Streit, MS, RDN

        May 16, 2024 at 10:53 am

        Hi Zoey, yum! Sounds like you made some great additions. Thanks for leaving a review!

        Reply
    2. Jenny Streit

      July 29, 2023 at 12:49 pm

      5 stars
      I made this exactly as written, and my guests and I loved it. The pineapple garnish is an inspired suggestion. I diced the pineapple pieces fairly small–half-inch or less. This soup is so easy to make, too. It will be a repeat this summer.

      Reply
      • Lizzie Streit, MS, RDN

        July 31, 2023 at 10:30 am

        Yay! It’s great to hear that this soup was a hit, and I’m thrilled it will be a repeat recipe!

        Reply
    3. Françoise

      August 25, 2022 at 7:09 pm

      Added a little more spice and a drizzle of honey and was PERFECT !

      Reply
      • Lizzie Streit, MS, RDN

        September 01, 2022 at 5:00 pm

        Hi Françoise, I’m so glad to hear that you enjoyed this recipe! The addition of honey sounds delicious.

        Reply

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