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.
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.
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🥑 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.
See the complete printable recipe below for details & be sure to watch our video!
Here's what you'll need:
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.
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.
- 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! 🥑🥒
- 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.
This vegan chilled cucumber avocado soup is delicious served with fresh bread, garlic toast or crispy tortilla chips.
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.
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.
🥕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
very vegan 🌱 very good
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below.
Thanks a bunch!🥕
Vegan Chilled Cucumber Avocado Soup
- blender or food processor
- Vegetable peeler
- Medium size bowl
- Long handled spoon or spatula
- 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
- 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.
If you’ve enjoyed this recipe, please rate it in the comments below. ⭐️⭐️⭐️⭐️⭐️ Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
- 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