• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Carrot Underground🥕
  • Vegan Recipes
  • About
  • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Shopping
  • About
  • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Shopping
    • About
    • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×
    Home » Soups/Stews

    Vegan Chilled Cucumber Avocado Soup

    Published: July 4, 2020 | 7:38 pm, Modified: Aug 31, 2023 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Vegan Chilled Cucumber Avocado Soup 🥑 A refreshing, creamy cold soup made with a blend of ripe avocado, cucumber, tart lemon, dill & non-dairy yogurt. This easy and delicious vegan recipe is a summertime favorite. GF and no added oil.

    A bowl of vegan chilled avocado cucumber soup garnished with diced tomato, jalapeño and dill.

    I love soup. Hot, cold, clear, or creamy - anytime is a good time for a bowl of soup. I first tried this vegan spin on a chilled cucumber yogurt soup with avocado a few summers ago. Smooth and rich, yet subtle in flavor, the combination of mellow avocado, refreshing cucumber, and vegan yogurt is the perfect starter for almost any lunch or evening meal.

    It's particularly delish paired with our vegan zucchini ravioli or potato enchilada casserole. Top your bowl of vegan chilled cucumber avocado soup with a zesty garnish of diced tomatoes & freshly chopped jalapeño. I think it's as pretty to serve as it is yummy to eat!

    Jump to:
    • 🥑 Why we love this recipe
    • 🥑 Ingredient Notes
    • 🥑 Instructions
    • 🥑 Equipment
    • 🥑 FAQ's
    • Recipe
    • Food Safety
    • Comments
    A bowl of vegan chilled cucumber avocado soup garnished with chopped tomatoes and fresh mint.

    🥑 Why we love this recipe

    • This deliciously rich & creamy soup makes a perfect starter before a meal.
    • The combination of cucumber and dill is so refreshing.
    • It's an elegant dish to serve and so easy to prepare.
    • You can enjoy a bowl of this soup in about 15 minutes, or less!
    • The color is gorgeous.
    • It can be prepared with lots of variations.

    🥑 Ingredient Notes

    Glass prep bowls filled with ingredients for vegan chilled cucumber avocado soup, including: diced cucumber, avocado, tomatoes, fresh dill, garlic, jalapeño, vegan plain yogurt, lemon juice, and salt.

    🥕See the recipe card below for quantities & be sure to watch our video!

    Variations

    You can add or substitute some ingredients in this recipe, for instance:

    • Lime juice (instead of lemon)
    • Yogurt - choose a plain, unsweetened, vegan yogurt of your choice. It can be Greek style (thick) or regular. My favorites are cashew-based or almond-based yogurt. You can also prepare this without yogurt if you prefer.
    • Onion - some people like a bit of onion in their soup. If so, I suggest 2-3 small green onions (chopped) added with the salt and fresh dill - pulsed to mix.
    • Herbs - Mint, basil, cilantro or more dill. Add any one of these (chopped) fresh herbs to the tomato jalapeño topping.
    A dish with chopped tomatoes, diced garlic and jalapeno with fresh herbs.

    🥑 Instructions

    Peel and de-seed the cucumbers before adding to the soup. Place cucumbers, avocado, lemon juice, and yogurt in a blender or food processor. Blend until smooth. Add salt and dill. Pulse to mix.

    A bowl with chopped tomatoes, jalapeno and garlic.

    In a separate bowl, combine diced tomatoes, garlic, jalapeño (remove seeds), fresh herbs & lemon juice. Add salt as needed.

    A bowl of vegan chilled cucumber avocado soup garnished with chopped tomatoes, jalapeno and herbs, on a plate and decorative napkin.

    Spoon soup in small bowls. Garnish with diced tomato mix. Serve cold & enjoy!

    Serving Tips

    • This soup should be nice & COLD. Refrigerate the cucumbers and avocados before preparing. If needed, place soup in the refrigerator before serving.
    • Enjoy the soup right away, as avocado can discolor over time.

    This vegan chilled cucumber avocado soup is delicious served with fresh bread, garlic toast or crispy tortilla chips.

    🥑 Equipment

    Here are the kitchen tools you'll need to prepare this chilled soup:

    • Blender or food processor
    • Vegetable peeler
    • Measuring cup
    • Measuring spoons
    • Medium size bowl
    • Kitchen knife
    • Long handled spoon or spatula
    A bowl filled with cucumber avocado soup garnished with diced tomatoes and peppers.

    🥑 FAQ's

    How to remove seeds from a cucumber?

    Slice cucumber in half lengthwise. Using a pointed teaspoon or tablespoon, press on tip of the spoon, then scrape down the center of each cucumber half, removing seeds and pulp.

    Sliced cucumber with seeds removed.

    How to select a perfectly ripe avocado?

    So, you're in the produce section at the grocery store and you need avocados to make vegan chilled cucumber avocado soup. How do you go about choosing which ones to buy when they all look pretty much the same?

    Select your avocados based on when you plan on making the soup. If you want to prepare it the same day, choose ripe (not over-ripe) avocados. A ripe avocado will be fairly firm, but will yield to light pressure. The skin will be snug to the fruit, not brittle or pulled away. A perfectly ripe avocado will be neither hard nor mushy.

    Always check to see that the stem is still intact on the avocado. If it has been removed, the avo will tend to over-ripen from the top, so buy the ones with the stems.

    There's a fine line between ripe and over-ripe and you'll know it when you cut into an avo. One of the first signs of it being too ripe is the color of the flesh. Once those brown spots show up, it's too late. Another way to check if it's over ripe is by smell. An acrid or sour smell is a sure sign that you won't be using that avocado.

    If you don't plan on using your avocados the day you buy them, it's better to error on the side of caution and choose firmer ones. If you have ripe avos that you won't use the same day, put them in the fridge. It will slow down the ripening process and might give you a few extra days to use them.

    A sliced, perfectly ripe avocado and a lemon.

    Is this recipe gluten-free?

    Yes, as this recipe specifies gluten-free ingredients, however it is important to always read the labels on any products you use to verify the ingredients do not contain gluten or have been processed on shared equipment.

    How to store vegan chilled cucumber avocado soup?

    Avocado flesh tends to discolor rather quickly when exposed to oxygen. I like to serve this soup while the green color is most vibrant, which is why I make this soup shortly before serving it. If you must prepare it in advance or have leftover soup, pour it into an airtight container. Sometimes a squeeze of fresh lemon juice over the top with help it retain the bright green color. Refrigerate the soup immediately and consume within 24 hours.

    If you love this vegan chilled cucumber avocado soup, you might like to check out these other refreshing & delicious vegan recipes!

    • Garden Fresh Gazpacho
    • Vegan Avocado Basil Dressing
    • Watermelon Cucumber Salad
    • Best Vegan Tzatziki Sauce
    • Watermelon Pico de Gallo

    If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience let's me know that you enjoyed it and helps other readers decide if they should give the recipe a try too. Thanks a bunch!🥕

    Recipe

    Vegan chilled cucumber avocado soup in a bowl garnished with diced tomato, jalapeno and fresh herbs.

    Vegan Chilled Cucumber Avocado Soup

    by Connie🥕
    Vegan Chilled Cucumber Avocado Soup 🥑 A beautiful chilled soup made with a fusion of mellow avocado, refreshing cucumber, tart lemon, dill & yogurt. This easy and delicious vegan recipe is sure to become a new favorite. Gluten-free and no oil.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Course Side Dish, Soup
    Cuisine Vegan
    Servings 6
    Calories 153 kcal

    Equipment

    • blender or food processor
    • Vegetable peeler
    • Measuring cup
    • Measuring spoons
    • Medium size bowl
    • Long handled spoon or spatula

    Ingredients
     
     

    • 3 cucumbers peeled, seeded and cut in chunks
    • 2 avocados peeled, remove pits
    • 5 tablespoon lemon juice reserve one tbsp
    • ¾ C plain yogurt vegan - unsweetened
    • ¾ teaspoon sea salt add more to taste if needed
    • 3 green onions chopped (optional)
    • 1 bunch dill finely chopped
    • 1-½ C ripe tomatoes diced
    • 1 clove garlic minced
    • 1 medium jalapeño seeded and chopped
    • 2 tablespoon herbs fresh - minced (choose one) mint, basil, cilantro or more dill

    Instructions
     

    • Place chopped cucumber, avocado, 3 tablespoon lemon juice, and yogurt in a blender or food processor.
    • Blend until smooth.
    • Add salt, onions (optional), and dill. Pulse to mix.
    • In a separate bowl, combine tomatoes, fresh herbs, garlic, jalapeño, and 1 tablespoon lemon juice.
    • Add salt as needed.
    • Serve chilled soup in small bowls. Garnish with diced tomato mix.
    • Enjoy!

    Video

    Notes

    🥕This soup is best served cold and should be prepared shortly before serving. Avocado can discolor over time, so it's best to enjoy the same day.
    🥕Refrigerate the cucumber and avocado before using to keep the soup cold.
    🥕Some jalapeños are spicier than others. Adjust the amount you use based on your taste.
    🥕I prefer cashew or almond-based yogurt unsweetened plain yogurt.
     
     

    Nutrition

    Calories: 153kcalCarbohydrates: 13gProtein: 4gFat: 11gSaturated Fat: 2gCholesterol: 4mgSodium: 315mgPotassium: 645mgFiber: 6gSugar: 5gVitamin A: 483IUVitamin C: 20mgCalcium: 74mgIron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Tried this recipe?Let us know how it was!

    Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don’t leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended

    See more guidelines at USDA.gov.

    More Soups/Stews

    • A bowl filled with vegan minestrone soup placed next to an enameled cast iron Dutch oven filled with soup.
      Easy 1-Pot Minestrone Soup (vegan & vegetarian)
    • A bowl of the best vegan Congressional bean soup topped with sliced scallions and croutons.
      Congressional Bean Soup (Vegan)
    • A bowl of easy vegan lentil veggie soup.
      Easy 1-Pot Vegan Lentil Veggie Soup
    • A bowl of homemade vegan wonton soup.
      Great Homemade Vegan Wonton Soup

    Reader Interactions

    Comments

      Leave a Reply🥕 Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Donna Kim Hopkins

      August 10, 2021 at 11:07 am

      5 stars
      Mine is chilling in the fridge but I did use what I had on hand and needed to use, so this time I used your recipe as a base and jumping off place... I know the recipe would have been wonderful without changing a thing too and I only did so I didn't have to go to the store and so I could use up some asparagus... It is absolutely scrumptious and I cannot wait until lunch.... Thank you ♥

      Reply
      • Connie Edwards McGaughy

        August 10, 2021 at 1:35 pm

        Donna, adding asparagus to this soup is genius! So glad you enjoy the recipe & thanks a bunch for sharing!🥕💚

        Reply
    2. Connie Edwards McGaughy

      August 08, 2021 at 7:10 pm

      5 stars
      This chilled soup is so refreshing & rich. The combination of cucumber & avocado with fresh lemon & dill creates a luscious texture and flavor. Perfect for a light lunch or appetizer before dinner.🥒🥑

      Reply
    3. Joanne

      August 23, 2020 at 2:18 am

      5 stars
      Best summer soup I have ever had and so easy to make. Made exactly like the recipe and would not change a thing.

      Reply
      • Connie Edwards McGaughy

        August 23, 2020 at 2:32 am

        Yay Joanne! So glad you enjoyed it! You've inspired me to make a batch of Avo Cucumber Soup this weekend. Thanks a bunch for sharing your thoughts!🥕💚

        Reply

    Primary Sidebar

    Image of Connie Edwards McGaughy, creator of The Carrot Underground vegan recipe blog.

    Hi, I'm Connie! I created The Carrot Underground🥕 as your place to find easy & delicious recipes and inspiration for enjoying the goodness of vegan living.

    Learn more about my story →

    As Seen In

    Logos from media sites including goodgawker, all recipes, dishfolio, Home by Design, feedfeed, CNN, finding vegan, feedspot top 100 vegan blogs, and USA Today.

    Popular

    • A Kitchenaid stand mixer on a counter next to mixing bowls, spatulas, and kitchen tools.
      Favorite Vegan Kitchen Essentials
    • A ceramic baking dish with the word bake in the bottom, surrounded by assorted baking ingredients.
      Top Tips for Vegan and Egg-Free Baking
    • A collage of vegan summer dishes including watermelon cucumber salad, festive 4 bean salad, fresh strawberries and vegan meatballs.
      30 Favorite Vegan July 4th Recipes
    • Vegan lemon drop cookies topped with lemon glaze icing and zest on a wire cooling rack.
      Vegan Lemon Drop Cookies

    Trending

    • Vegan cranberry crumble bars and fresh cranberries on a plate.
      Vegan Cranberry Oat Crumble Bars
    • Vegan cranberry cheese bites filled with plant-based cheese and homemade cranberry sauce inside a muffin tin.
      Vegan Cranberry Cheese Bites
    • A bowl filled with orange balsamic roasted Brussels sprouts.
      Orange Balsamic Roasted Brussels Sprouts (Vegan)
    • Vegan roasted root veggies, including carrots and beets, on top of salad greens drizzled with avocado basil dressing.
      Easy Roasted Root Vegetables with Balsamic

    Recipe Roundups

    • A collage of vegan summer dishes including watermelon cucumber salad, festive 4 bean salad, fresh strawberries and vegan meatballs.
      30 Favorite Vegan July 4th Recipes
    • A collage of favorite vegan summer salads including lemon artichoke orzo salad, watermelon cucumber salad, southwestern quinoa salad, old fashioned vegan potato salad, watermelon mango pico de gallo. and four bean fiesta salad.
      Favorite Vegan Summer Salads
    • A collage of vegan dishes for Mother's Day including vegan quiche, waffles, strawberry shortcake, tofu scramble, carrot cake, roasted root vegetables and macadamia crusted tofu.
      30 Favorite Vegan Recipes for Mother's Day
    • A collage of vegan Cinco de Mayo dishes including Mexican rice, nachos with vegan cheese sauce, potato enchilada casserole, and watermelon mango pico de gallo.
      Favorite Vegan Cinco de Mayo Recipes

    Footer

    ↑ back to top

    About

    • About
    • Contact
    • Privacy Policy
    • Affiliate Disclosure
    • Disclaimer
    • Accessibility

    Follow

    • Subscribe
    • Facebook
    • Pinterest
    • Instagram
    • YouTube
    • Buy Me a Coffee

    As Seen In

    Logos from media sites.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2018-2023 The Carrot Underground🥕All Rights Reserved