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+ servings
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.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings 2
Calories 207kcal



  • 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


  • 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.


  • 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.


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