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Vegan Avocado Cucumber Soup

July 4, 2020 by Connie Edwards McGaughy 2 Comments

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Vegan Avocado Cucumber 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. GF and oil-free.

vegan cucumber yogurt soup

What’s nicer on a hot day than a bowl of chilled vegan avocado cucumber soup? Silly question – a second bowl, of course!


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I love soup. Hot, cold, clear, or creamy… anytime is a good time for a bowl of soup. This summer, I discovered a new favorite – a vegan spin on a chilled cucumber yogurt soup with avocado. Smooth, rich, & subtle in flavor. This fusion of mellow avocado, refreshing cucumber, and creamy yogurt, is the perfect starter for almost any lunch or evening meal. Top it with a zesty garnish of diced tomatoes & freshly chopped jalapeno, it’s as pretty to serve as it is yummy to eat. Quick & easy to prepare, I look forward to serving this year-round.

How to make vegan avocado cucumber soup

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!

🥕A great tip for preparing any recipe is to have all of your ingredients on hand, and better yet, pre-measured.

Things to keep in mind as you gather your ingredients:

🥕Choose a plain, unsweetened,vegan yogurt. I’ve tried several different vegan yogurts in this recipe. My favorite is plain, unsweetened cashew-based yogurt.

🥕Select ripe avocados. Save yourself frustration and money by learning how to choose an avocado at its prime ripeness.

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

How to pick a perfectly ripe avocado

So, you’re in the produce section at the grocery store and you need avocados to make avocado cucumber 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.
  • My husband always checks to see that the stem is still intact on the avocados he buys. If it has been removed, the avo will tend to over-ripen from the top, so he only buys 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.

Check these other easy & delicious vegan recipes!

  • Garden Fresh Gazpacho
  • Best Vegan Tzatziki Sauce
  • Watermelon Pico de Gallo

very vegan 🌱 very good

vegan cucumber yogurt soup

Vegan Avocado Cucumber Soup

Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6
Calories: 153kcal
Author: Connie🥕
Vegan Avocado Cucumber 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.
Print Recipe

Equipment

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

Ingredients

  • 3 cucumbers peeled, seeded cut in chunks
  • 2 avocados peeled, remove pits
  • 5 Tbsp lemon juice reserve one tbsp
  • 3/4 C plain yogurt vegan (your choice, I prefer cashew)
  • 3/4 tsp sea salt
  • 3 green onions chopped
  • 1 bunch dill finely chopped
  • 1-1/2 C ripe tomatoes diced
  • 1 clove garlic minced
  • 1 medium jalapeño seeded and chopped
  • 2 Tbsp mint minced (optional)

Instructions

  • Place cucumbers, avocado, 3 Tbsp lemon juice, and yogurt in a blender or food processor.
  • Blend until smooth.
  • Add salt, scallions, and dill. Pulse to mix.
  • In a separate bowl, combine tomatoes, mint, garlic, jalapeño, and 1 Tbsp lemon juice.
  • Add salt as needed.
  • Serve soup in small bowls. Garnish with diced tomato mix. Simply delicious! 🥑🥒

Video

Notes

🥕I suggest using large cucumbers and ripe avocados.
🥕Some jalapeños are spicier than others. Adjust the amount you use based on your taste.
🥕I prefer cashew-based yogurt, as it doesn’t have a strong taste and is less sweet than some of the others.  
🥕This soup should be prepared shortly before serving. Avocado can discolor over time, so it’s best to enjoy the same day.
 

Nutrition

Calories: 153kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 315mg | Potassium: 645mg | Fiber: 6g | Sugar: 5g | Vitamin A: 483IU | Vitamin C: 20mg | Calcium: 74mg | Iron: 1mg
Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!

If you’ve enjoyed this recipe, please consider rating it using stars ⭐️⭐️⭐️⭐️⭐️in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!

Filed Under: Brunch, Dinner, Entree, gluten-free, Lunch, Outdoor Entertaining, Plant Based, Potluck, Side Dish, Soup, Soups and Stews, Summer, Vegan Appetizers and Starters, Vegan Lunch Recipes, Vegan Main Dishes, Vegan Recipes, Vegan Soups & Stews, WFPB, WFPB oil-free, Whole Food Plant Based Tagged With: avocado cucumber soup, avocado soup, chilled soup, cold soup, cucumber soup, cucumber yogurt soup, plant based, soup, vegan, vegan recipes, vegan soup, vegan yogurt

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Reader Interactions

Comments

  1. 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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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. I love transforming and elevating favorite traditional recipes into scrumptiously satisfying plant-based dishes that everyone will love - vegans and non-vegans alike. I know you will too! Learn more about my story here.

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