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Cold Cucumber Avocado Soup (Vegan, Gluten-Free)

Sharon Palmer

You don’t have to give up on enjoying soup when the weather turns warm! Just cool it down a notch. This Cold Cucumber Avocado Soup (which is vegan, oil-free, and gluten-free) is as yummy as it is pretty—thanks to the verdant shades and flavors of cucumber, avocados, green onions, citrus, and cilantro in the mix. You can whip up this light, cool, creamy soup in minutes—and it makes a lovely party appetizer course served in shot glasses. I love to serve this chilled soup in small portions in small glasses—garnished with fresh lemon or lime and cilantro. But it’s also a really refreshing starter course, served in larger soup bowls or clear mugs, too.

I am super lucky, as I have most of these ingredients growing in my garden—citrus, avocados, cilantro, cucumbers, peppers, and green onions. If you don’t have them on hand, you can easily get all of these ingredients at your neighborhood supermarket or farmers market. With only 7 ingredients, you can whip up all of these delicious, whole, plant foods into this creamy soup in minutes. Remember, for pureed soups, you don’t have to spend a lot of time chopping, which means a big savings of time in the kitchen. Plus, the nutritional line-up of this recipe is awesome—including healthy fats, phytochemicals, vitamins, minerals, and more. But it’s light enough that it won’t weigh you down.

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Cold Cucumber Avocado Soup (Vegan, Gluten-Free)

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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 8 (3/4-cup) servings 1x


  • 2 large English cucumbers, with peel, quartered
  • 2 avocados, ripe, peeled, pitted, quartered
  • 2 green onions, chopped into thirds
  • 2 garlic cloves
  • 2 tablespoons fresh cilantro
  • ¼ jalapeno pepper
  • ¼ cup fresh lime or lemon juice
  • ½ cup water
  • ½ cup plant-based milk, plain, unsweetened
  • Pinch sea salt (optional)
  • Pinch freshly ground black pepper


  1. Place all items in a large blender and process on low until very smooth.
  2. Transfer to a covered container and chill well (2 hours) before serving.
  3. Makes 6 cups; 8 (3/4-cup) servings; 12 (1/2-cup) servings, or 24 (1/4-cup) servings


  • Serving Size: 1 serving
  • Calories: 130
  • Sugar: 2 g
  • Sodium: 8 mg
  • Fat: 11 g
  • Saturated Fat: 4 g
  • Carbohydrates: 9 g
  • Fiber: 4 g
  • Protein: 2 g
  • Cholesterol: 0 mg

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For other soup recipes, try some of my favorites:

Curried Leek Vegetable Soup
Classic French Onion Soup
Miso Kabocha Soup with Tofu

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