You don’t have to give up enjoying soup when the weather turns warm! Just cool it down a notch. This easy Cucumber Avocado Cold Soup (which is vegan, oil-free, and gluten-free) is as yummy as it is pretty—thanks to the verdant shades and flavors of cucumber, avocados, green onions, citrus, and cilantro in the mix. You can whip up this light, cool, creamy cucumber soup in 15 minutes (no cooking required)—and it makes a lovely party appetizer course served in shot glasses.

I love to serve this chilled avocado soup in small portions in small glasses—garnished with fresh lemon or lime and cilantro. But it’s also a really refreshing starter course, served in larger soup bowls or clear mugs, too.

I am super lucky, as I have most of these ingredients growing in my garden—citrus, avocados, cilantro, cucumbers, peppers, and green onions. If you don’t have them on hand, you can easily get all of these ingredients at your neighborhood supermarket or farmers market. With only 7 ingredients, you can whip up all of these delicious, whole, plant foods into this creamy soup in minutes.

Remember, for pureed soups, you don’t have to spend a lot of time chopping (and cooking—as the ingredients in this recipe are raw), which means a big savings of time in the kitchen. Plus, the nutritional line-up of this recipe is awesome—including healthy fats, phytochemicals, vitamins, minerals, and more. But it’s light enough that it won’t weigh you down.

Cucumber Avocado Cold Soup

(5 votes, average: 5.00 out of 5)
Loading...

5 from 5 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 15 minutes
• Yield: 8 servings
• Diet: Vegan

Description

This easy Cucumber Avocado Cold Soup (which is vegan, oil-free, and gluten-free) is as yummy as it is pretty—thanks to the verdant shades and flavors of cucumber, avocados, green onions, citrus, and cilantro in the mix.

Ingredients

• 2 large English cucumbers, with peel, quartered
• 2 avocados, ripe, peeled, pitted, quartered
• 2 green onions, chopped into thirds
• 2 garlic cloves
• 2 tablespoons fresh cilantro
• ¼ jalapeno pepper
• ¼ cup fresh lime or lemon juice
• ½ cup water
• ½ cup plant-based milk, plain, unsweetened
• Pinch sea salt (optional)
• Pinch freshly ground black pepper

Instructions

1. Place all items in a large blender and process on low until very smooth.
2. Transfer to a covered container and chill well (2 hours) before serving.
3. Makes 8 servings (3/4 cup each).

Notes

Try serving this soup in these clear glass mugs found here.

• Prep Time: 15 minutes
• Category: Soup
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 130
• Sugar: 2 g
• Sodium: 8 mg
• Fat: 11 g
• Saturated Fat: 4 g
• Carbohydrates: 9 g
• Fiber: 4 g
• Protein: 2 g
• Cholesterol: 0 mg

Keywords: cold soup

Did you make this recipe?

Tag @sharonpalmerrd on Instagram

For other soup recipes, try some of my favorites:

Vegan Tortilla Soup
Classic Tomato Soup
Delicata Squash Soup with Five Spice
Curried Mung Bean Vegetable Soup
Easy Kabocha Squash Soup with Miso
Carnival Squash Soup with Turmeric

This post may contain affiliate links. For more information, click here.