A refreshing, creamy, cold plant-based cucumber soup made with a blend of ripe avocado, cucumber, tart lemon, dill & non-dairy yogurt. This easy and delicious vegan recipe is a summertime or anytime favorite. No added oil.
I adore soup—hot or cold, creamy or brothy—there’s never a wrong time for a comforting bowl. This chilled avocado cucumber soup is a refreshing twist on a classic cucumber yogurt soup, made entirely vegan. Velvety smooth with a delicate balance of mellow avocado, crisp cucumber, and tangy dairy-free yogurt, it’s a light yet satisfying way to start any meal.
For a perfect pairing, enjoy it alongside our vegan zucchini ravioli or hearty potato enchilada casserole. Topped with a vibrant garnish of diced tomatoes and fresh jalapeño for a pop of color and flavor, it’s as beautiful to serve as it is delicious to eat!
Why we love this recipe
- Makes a lovely and delicious starter before a meal.
- It's an elegant dish to serve and yet so easy to prepare.
- Ready to enjoy in 15 minutes, or less!
- It can be prepared with lots of variations.
- Perfect for a refreshing warm weather lunch.
Ingredient Notes
🥕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.
- 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.
Instructions
- Remove the seeds from the 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.
2. Slice the avocado in half and scoop out the insides. Finely chop the dill.
3. Place cucumbers, avocado, lemon juice, and yogurt in a blender or food processor. Blend until smooth. Add salt and dill. Pulse to mix.
4. Remove seeds from the jalapeño. Finely dice the tomatoes, garlic, and jalapeño.
5. Combine the diced tomatoes, garlic, jalapeño and lemon juice. Add salt as needed.
6. Spoon the soup into small bowls. Garnish with diced tomato mix and a sprig of fresh herbs of your choice. 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
🥑 FAQ's
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. 
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.
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!
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Chilled Cucumber Soup with Avocado
Equipment
- blender or food processor
- Vegetable peeler
- 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
- 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 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
Nutrition
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.
Donna Kim Hopkins says
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 ♥
Connie Edwards McGaughy says
Donna, adding asparagus to this soup is genius! So glad you enjoy the recipe & thanks a bunch for sharing!🥕💚
Connie Edwards McGaughy says
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.🥒🥑
Joanne says
Best summer soup I have ever had and so easy to make. Made exactly like the recipe and would not change a thing.
Connie Edwards McGaughy says
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!🥕💚