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    Home » Soups/Stews

    Vegan Chilled Cucumber Avocado Soup

    Published: July 4, 2020 | 7:38 pm, Modified: Jul 25, 2022 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 fusion 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, rich, & 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 served along with our vegan zucchini ravioli or potato enchilada casserole.

    Top it with a zesty garnish of diced tomatoes & freshly chopped jalapeño, it's as pretty to serve as it is yummy to eat.

    A bowl of vegan chilled cucumber avocado soup garnished with chopped tomatoes and fresh mint.

    This post may contain affiliate links. I may earn from purchases at no additional cost to you.

    🥑 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.
    • The color is gorgeous.
    • It can be prepared with lots of variations.
    Jump to:
    • 🥑 Why we love this recipe
    • Ingredients
    • Instructions
    • 🥕Helpful Tips
    • 🥕Serving tip
    • 🥑 FAQ's
    • Recipe
    • Food Safety

    See the complete printable recipe below for details & be sure to watch our video!

    Ingredients

    Here's what you'll need:

    Ingredients for making vegan avocado cucumber soup, including garlic, lemon juice, cucumber, fresh dill, avocado, tomatoes, jalapeno pepper, salt and vegan plain yogurt.

    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

    One of the many things I love about this vegan avocado cucumber soup recipe is how quick and easy it is to make! Quite honestly, you can enjoy a bowl of this soup in about 15 minutes, or less!

    • 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 tomatoes, garlic, jalapeño, fresh herbs & lemon juice.
    • Add salt as needed.
    • Serve soup in small bowls.
    • Garnish with diced tomato mix. 
    • Serve cold & enjoy! 🥑🥒
    A bowl of vegan chilled cucumber avocado soup garnished with chopped tomatoes, jalapeno and herbs, on a blue plate and decorative napkin.

    🥕Helpful Tips

    Watch our video on how to make this delish Vegan Avocado Cucumber Soup!

    • 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.
    • Peel and de-seed the cucumbers before adding to the soup.

    🥕Serving tip

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

    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.

    🥕If you enjoyed this vegan chilled cucumber avocado soup, you'll love these other easy & delicious vegan recipes!

    • Garden Fresh Gazpacho
    • Vegan Avocado Basil Dressing
    • Watermelon Cucumber Salad
    • Best Vegan Tzatziki Sauce
    • Watermelon Pico de Gallo
    A bowl of vegan chilled cucumber avocado soup and an overhead image of ingredients.

    very vegan 🌱 very good

    ⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below.

    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 mins
    Cook Time 5 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
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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      Congressional Bean Soup (Vegan)
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      Great Homemade Vegan Wonton Soup

    Reader Interactions

    Comments

    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

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