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This chilled cucumber avocado soup takes one blender and about 8 minutes. No dairy, no stove, just cucumber, avocado, scallion, and a handful of fresh garden herbs blended until silky.
I didn’t understand the appeal of chilled soups until the summer I lived in an apartment with no air conditioning. This cucumber avocado soup became one of my favorite ways to cool down, right alongside smoothies and big salads.
It’s about as simple as soup gets. Cucumber and half an avocado blend into something creamy without any yogurt or cream, and a trio of basil, mint, and parsley keeps it bright. It’s naturally vegan, gluten-free, and keto-friendly, with about 2 grams of net carbs per serving.
If you’re as cucumber-obsessed as I am, keep going with my Spicy Korean Cucumber Salad (Oi Muchim) or a tangy bowl of Sunomono (Japanese Cucumber Salad). For more no-cook summer dishes, try these Watermelon Balls with Lime and Mint Simple Syrup.
Why You’ll Love This Recipe
- Creamy without dairy. Half an avocado blended with cucumber and a splash of water gives a silky, spoonable texture with no yogurt or cream.
- Three herbs, not one. Basil, mint, and parsley together taste more refreshing than any single herb.
- Scallion instead of garlic. It adds a gentle allium bite without overpowering the cucumber.
- No stove, no oven. One blender, about 8 minutes, and nothing heats up your kitchen.
Ingredients in Cucumber Avocado Soup
- English cucumber. The base of the soup.
- Avocado. Half of one, for creaminess.
- Fresh herbs. Basil, mint, and parsley. Any fresh herbs work, including cilantro, dill, and chives.
- Scallion. One stalk, used in place of garlic.
- Filtered water. Just enough to help it blend.
- Salt. Added right before serving.
Full measurements are in the recipe card below.
How to Make Chilled Cucumber Avocado Soup
1. Chill your ingredients. Refrigerate the cucumber and avocado ahead of time. Starting cold, and serving cold, makes a big difference in flavor.
2. Prep the produce. Cut the cucumber into chunks, halve and pit the avocado, and scoop out half. Pick the herb leaves and cut the scallion into pieces.
3. Blend until smooth. Add the cucumber, avocado, scallion, mint, basil, parsley, and water to a high-speed blender. Blend until completely smooth.
4. Chill. Pour the soup into an airtight container and refrigerate until you’re ready to serve.
5. Stir and season. The soup can separate as it sits, so give it a good stir. Then add salt to taste. It needs a healthy amount to wake up the flavors.
6. Garnish and serve. Ladle into bowls. Swirl in a spoonful of vegan yogurt, then add cherry tomatoes, snap peas, microgreens, and a sprinkle of seeds for crunch.
Jamie’s Tip
Tips For the Best Cucumber Avocado Soup
- Use what’s growing. Swap in any fresh herbs you have, like cilantro, dill, or chives.pe Tip
- Start cold. Chill the cucumber and avocado before blending.
- Salt at the end. Season right before serving, and don’t be shy – this soup needs a healthy bit of salt to bring out all the flavors.
- Serve it chilled. It tastes noticeably better cold than at room temperature.
Topping Ideas
This soup is lovely plain, where you can really taste how smooth and creamy it is. For crunch and color, try any of these:
- A swirl of plain vegan yogurt
- Halved yellow cherry tomatoes
- Blanched sugar snap peas, split lengthwise
- Microgreens or baby herbs
- Seeds and nuts: chia, flax, hemp hearts, sprouted buckwheat, slivered almonds, or sunflower seeds
How to Serve It
One batch makes two large bowls or four small appetizer portions. Readers have served it as a light starter before a heavier main, or paired it with a big salad for an easy lunch.
For a full summer spread, serve it alongside my P.F. Chang’s Inspired Vegetarian Lettuce Wraps or a bowl of Cold Vegan Pesto Pasta Salad. Want a cucumber side with some heat instead? Try my Spicy Asian Cucumber Salad.
More Soups to Try
When the weather cools down, try my Easy 15 Minute Silky Sweet Corn Soup or this naturally vegan Roasted Kabocha Squash Soup. You can find everything else in my soup recipes.
Frequently Asked Questions
Yes, but it’s best the same day. Make it in the morning, store it in an airtight container in the fridge, and stir or shake it before serving since it can separate.
Avocado and fresh herbs dull slightly as they sit, and the soup can separate in the fridge. A good stir brings it back together.
Yes. Each serving has about 6 grams of carbs and 4 grams of fiber, or about 2 grams of net carbs, based on the recipe card’s automatic nutrition calculation.
The soup itself is made only from vegetables, herbs, water, and salt, so it’s naturally vegan and gluten-free. If you’re cooking for someone with celiac disease, check the labels on any packaged toppings like seed blends.
A high-speed blender gives the smoothest result.
Basil, mint, and parsley are my favorite combination, but cilantro, dill, and chives all work. Use whatever you have fresh.
I hope you make this chilled cucumber avocado soup! Leave a rating and comment below, and subscribe for new recipes and kitchen tips.
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Chilled Cucumber Avocado Soup
Ingredients
Soup Ingredients
- 1 whole english cucumber
- ½ avocado
- 1 teaspoon mint leaves, about 8 – 10 small mint leaves
- 2 teaspoons basil leaves, about 6 medium large leaves
- 1.5 Tablespoons parsley
- 1 stalk scallion
- ¼ cup water, filtered
- salt to taste
Optional Toppings/Garnish
- ¼ cup plain vegan yogurt, I recommend this brand
- ¼ cup yellow cherry tomatoes, halved
- 2 Tablespoons microgreens
- 1 teaspoon super seed blend, includes chia, hemp, flax, buckwheat, millet
- 5 sugar snap peas, blanched and split length wise
Instructions
- Add the cucumber, avocado, scallion, mint, basil, parsley, and water to a high-speed blender. Blend until completely smooth.
- Transfer the soup to an airtight container and refrigerate until ready to serve.
- Stir the soup well, since it may separate as it sits. Season with salt to taste.
- Optional: Divide between bowls. Add a dollop of vegan yogurt and swirl it with a spoon. Arrange the tomatoes, snap peas, and microgreens on top, then sprinkle with the seed blend for crunch.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I made this soup for a lunch on the weekend with some family members. it worked perfectly as a starter. We loved the fresh flavours, and it was the perfect lead in to a more heavier main course. It is delicate and refined and perfect to enjoy on a warm day!
This soup is so elegant and perfect for the hot weather we have been experiencing lately. I entertained the other day – myself and my two sisters. I am a coeliac, and one sister is a vegan and the other is doing keto!! Seriously!! So, you can imagine how happy I was to come across a recipe that fit all of these things – it is very rare we eat the same thing! We had the soup and a big salad and it was a lovely and light meal.
I just love a good chilled soup in the summer time. It’s such a refreshing way to enjoy a healthy lunch. If you need to make it that morning to take to work for lunch, will it be ok? I usually like to eat my avocado as soon as its sliced, but I’m so tempted to make this for a weekday lunch.
Hi Jennifer! Yes absolutely it would make a great lunch and would be fine to make that morning! Just make sure to store it in an airtight container and give it a good shake before consuming as the soup may separate. The colors may dull a bit but you could add a squeeze of lemon to try to combat that. Hope you enjoy it! 🙂
This might just be the most beautiful, creative and interesting chilled soup I’ve ever seen. I want to make it so bad I might just stop writing this comment and run to the store to get the supplies! Great recipe!
Thank you so much Michelle! I love how beautiful it looks too! Perfect for a light lunch with friends! I hope you love it! 😀
This chilled soup is the perfect summer dish! Great way to use up vegetables from the garden too.
Thank you Erin! I totally went to my new balcony herb garden and cleared it up! 😀
It has been way too long since I’ve tried a cold soup but it’s perfect for summer! The topping is an added bonus! Love it!
Thank you Suzy! Yes I love the toppings, it definitely adds a bit of texture to this soup!
You are on FIRE with these gorgeous, fresh summer recipes! I have been meatless for 5 years but have never had a chilled avocado soup. I can’t wait to try this deliciousness! WOW!
Thank you Katie! Oh you should definitely try this. It’s so refreshing! Hope you love it! 😀