Cucumber Avocado Cold Soup
This soup is a refreshing burst of coolness, perfect for those warm days when you want something light yet satisfying. I love how creamy the avocado makes it, almost like a cozy hug in a bowl!
I first stumbled upon this recipe during a particularly hot summer, and boy, did it become a go-to!
The combination of cucumber and avocado is like a match made in heaven, and it’s so easy to whip up.
I adore how vibrant and nourishing it feels—it's like summer in a bowl!
Plus, the best part?
You can make it in under 15 minutes, which is great for those busy days.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I usually opt for English cucumbers because they have fewer seeds and are super crunchy. If you can find them, go for it! And don’t skip the mint—it adds such a fresh note. If you’re not a fan of coconut almond milk, feel free to substitute it with almond or cashew almond milk; just keep in mind that the flavor will change a bit.
Tips & Notes
- •I love to keep mine in a glass jar in the fridge—it stays fresh for a couple of days!
- •For an extra touch, sometimes I blend in a little bit of jalapeño for a spicy kick.
Recipe Variations
- •Sometimes I add a handful of spinach for extra nutrients and a deeper green color.
- •If I’m feeling fancy, I’ll swirl in some beet puree for a beautiful contrast.
Storage & Freezing
This soup stores beautifully in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving, as the ingredients might settle. I recommend enjoying it cold, but if you prefer it warm, you can gently heat it on the stove over low heat.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup is great when made a few hours ahead. Just keep it covered in the fridge, and it’ll be even more refreshing when you serve it.
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This soup is a refreshing burst of coolness, perfect for those warm days when you want something light yet satisfying. I love how creamy the avocado makes it, almost like a cozy hug in a bowl!
Ingredients
Instructions
- 1
In a blender, combine the peeled and chopped cucumbers, ripe avocado, fresh lime juice, and fresh mint leaves.
- 2
Add the coconut almond milk, vegetable broth, minced garlic, salt, and black pepper.
- 3
Blend on high until the mixture is completely smooth and creamy—about 1-2 minutes.
- 4
Taste and adjust the seasoning if needed; maybe a little more lime juice or salt.
- 5
Pour the soup into bowls, and if you want, top with extra chopped cucumber, avocado slices, or a sprinkle of microgreens.
- 6
Serve chilled, and enjoy your refreshing dish!
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