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    Home > Vegan Soups

    Cold Cucumber Soup (15 Mins!)

    By Nandor Barta on 05/14/2025 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This light and refreshing cold cucumber soup is the perfect answer to a hot summer day. With fresh cucumber as its star ingredient alongside avocado, garlic, and flavorful herbs, it is a nutritious choice for any meal. It is also easy to make and ready in just 15 minutes!

    A white bowl with a vibrant green soup topped with freshly chopped herbs and cucumber pieces.

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    If you are looking for other cold soups to fill you up and cool you down on a warm day, you will also want to try our watermelon soup or roasted red pepper soup.

    Jump to:
    • What to expect?
    • Ingredients
    • Instructions
    • Cooking tips
    • Variations
    • Serving ideas
    • Equipment
    • Storing tips
    • FAQs
    • More blended soup recipes
    • Cold Cucumber Soup

    What to expect?

    This simple cold soup is a raw, no-cook dish made with 100% fresh vegetables. It is very similar to the Spanish-style soup, gazpacho, but without tomatoes. With cucumber, avocado, shallot, garlic, and cilantro as its main ingredients, it is a light and refreshing soup that will fill you up without weighing you down.

    Here is why you will love this cold cucumber soup recipe:

    • It does not take much time to make – It only takes 15 minutes of prep time and can be served immediately.
    • It is simple to make – This recipe has only nine ingredients, all of which you can easily find in your local grocery store.
    • It is 100% fresh – This recipe uses no dried herbs or artificial ingredients. Everything is raw and fresh.
    • It is perfect for batch cooking – As a chilled cucumber soup, this recipe is easy to make in advance and keep in the refrigerator for up to a few days.
    • It is packed with nutrients – Cucumbers are the main star of this dish. They are rich in antioxidants and nutrients, such as vitamin K, vitamin C, vitamin B, potassium, fiber, and magnesium.
    A white bowl with a vibrant green soup topped with freshly chopped herbs and cucumber pieces.
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    Ingredients

    This cold cucumber soup is made with 100% fresh and crisp ingredients. With less than ten components, this recipe is not just nutritious but extremely easy to make:

    Ingredients of cold cucumber soup on a white surface. They are cucumber, shallot, cilantro, avocado, lemon, garlic. Oil, salt and pepper in small glass bowls.
    • Cucumber (diced) – I recommend large European cucumbers
    • Avocado
    • Shallot – You can also use yellow onion or red onion​​
    • Garlic clove – Lightly crushed
    • Cilantro leaves (fresh) – Washed, chopped, and loosely packed
    • Lemon juice – Freshly squeezed
    • Olive oil
    • Sea salt
    • Black pepper – You can also use white pepper for the flavor without the heat

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    Preparing ingredients

    1. To prepare, coarsely dice your cucumber, shallot, and cilantro leaves.
    2. Cut the avocado in half and spoon out the soft, ripe insides.
    Peeled avocado and chopped cucumber on brown cutting board

    Making cold cucumber soup

    1. Add the cucumber, shallot, and cilantro to a blender.
    Blender with fresh herbs above chopped veggies.
    1. Next, add the avocado flesh and lightly crushed garlic clove.
    A blender with avocado, chopped cucumber and onion.
    1. Add the olive oil, fresh lemon juice, water, salt, and pepper.
    2. Blend the mix until it comes smooth and creamy. Add more lemon juice and water as needed.
    3. Once the soup reaches its desired consistency, place it in the refrigerator for one hour. Serve cold and garnish with a drizzle of olive oil, chopped cilantro, and fresh ground pepper.
    Blender with a vibrant green soup

    Cooking tips

    • Only use fresh ingredients – This raw vegetable soup tastes best with fresh, crisp ingredients. For the fullest flavor, avoid using dried herbs.
    • Chill the soup – Although refrigerating is optional, it is highly recommended as it will allow the flavors to settle into the soup. The longer it stays refrigerated, the more mature the flavors will be. If you don’t have time to chill it for 1-2 hours, place it in the freezer for 15-20 minutes.
    • Stir before serving – Since the soup will settle in the refrigerator, give it a stir before serving it to loosen it up and distribute the flavors.

    Variations

    Cold cucumber soup is absolutely delicious when served as-is. However, you can kick up its flavor a notch by trying one of these several variations:

    • Cucumber gazpacho soup – Try it with fresh tomatoes, bell pepper, mint leaves, basil leaves, and chives for a cucumber version of my watermelon soup.
    • Different herbs – Enhance the flavors with other fresh herbs such as basil, parsley, tarragon, ginger, or mint.
    • With heat – Spice it up by adding chili flakes or jalapeno to the blend or as a garnish.
    • With yogurt – Thicken up the soup even more by adding plain Greek yogurt or sour cream.
    A white bowl with a vibrant green soup topped with freshly chopped herbs and cucumber pieces.

    Serving ideas

    This chilled cucumber soup is satisfying and refreshing no matter when or how you eat it. Below are a few of the ways you can serve yours:

    • Soup and sandwich: Serve it alongside a classic grilled cheese sandwich (as seen in our Express Vegan cookbook) or our delicious vegan egg salad sandwich.
    • Soup and salad: A crisp, leafy green salad or this fennel apple salad with pistachios are perfectly complements fresh green soup.
    • Soup and breadsticks: Serve it alongside garlic breadsticks, toast, or a slice of crusty bread.
    • With toppings: Top it with chopped herbs, veggies, or spices to boost its flavor. You can also try it with vegan bacon bits.
    • With croutons: Throw a few croutons on top to give it some crunch.
    • Drizzled with citrus: Drizzle it with fresh lemon or lime juice for a tangy, citrusy twist.
    A white bowl with a vibrant green soup topped with freshly chopped herbs and cucumber pieces. A spoon is placed inside.

    Equipment

    • High-power blender – For a creamy soup, I recommend a high-power blender such as our Vitamix A2300. 
    • Regular Blender – If you do not have a high-power blender, you can use a regular blender or other immersion hand blender.

    Storing tips

    In the refrigerator – Since this is a cold soup, it tastes best when refrigerated. Store leftovers in an airtight container in the fridge for up to three days.

    In the freezer – I do not recommend freezing as the texture of the cucumbers and consistency of the soup will not be the same once thawed.

    FAQs

    Can I serve this cucumber soup warm?

    Since cucumber soup is meant to be served chilled, I do not recommend warming it. Not only will it lose its delicious taste, but it will lose its refreshing touch.

    Can I make cucumber soup in advance?

    As a cold soup, cucumber soup is perfect for batch cooking and making in advance. Store the finished soup in an airtight container in the refrigerator for up to 3 days and serve it when you are ready.

    Can I make it without a blender?

    A high-powered blender will produce the creamiest soup. However, if you do not have a blender, you can blend it in a large bowl with an immersion blender or make it in a food processor. Run it through a fine mesh sleeve if necessary to remove any clumps before serving.

    More blended soup recipes

    We have several delicious, creamy soup recipes. One is more vibrant than the other. Or, if you are looking for a handful of healthy soups, we got you covered.

    • Red soup in 2 white and black bowls topped with basil leaves and diced red and green veggies.
      Cold Watermelon Soup
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      Cold Roasted Red Pepper Soup
    • A bowl of green soup sprinkled with vegetable crisps and white swirls.
      The Easiest Cream of Spinach Soup (Vegan)
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    • Simple Pumpkin Cream Soup from fresh Hokkaido pumpkin - 3 small bowl of pumpkin soup sprinkled with pumpkin seeds, chia seeds and dairy-free cream poured on top.
      Hokkaido Pumpkin Soup
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      Broccoli Sweet Potato Soup
    • Vegan Sweet Potato Cream Soup

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    A white bowl with a vibrant green soup topped with freshly chopped herbs and cucumber pieces.

    Cold Cucumber Soup

    Nandor Barta
    This light and refreshing cold cucumber soup is the perfect answer to a hot summer day. With fresh cucumber as its star ingredient alongside avocado, garlic, and flavorful herbs, it is a nutritious choice for any meal. It is also easy to make and ready in just 15 minutes!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Resting time (optional) 1 hour hr
    Total Time 15 minutes mins
    Course Main Course, Soup
    Servings 2 servings
    Calories 320kcal

    Equipment

    • our Vitamix A2300
    • Immersion hand blender with 20 fl oz container
    • Regular blender

    Ingredients
     
     

    • 1 Cucumber (large) diced
    • 1 Avocado
    • 1 Shallot
    • 1 clove Garlic
    • ¼ cup Fresh cilantro washed, chopped, loosely packed
    • 3-4 Tbsp Lemon juice (freshly squeezed)
    • 2 Tbsp Olive oil
    • ½ tsp Sea salt
    • ½ tsp Black pepper
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    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    Instructions
     

    • Coarsely dice the cucumber, shallot, and cilantro leaves.
    • Add to a blender, along with the avocado flesh and lightly crushed garlic clove.
    • Add the olive oil, 3 Tbsp lemon juice, 2 Tbsp water, salt, and pepper.
    • Blend until smooth. Add more lemon juice and water as needed.
    • Once desired consistency is reached, cover and place in the fridge for 1 hour before serving to allow the flavours to develop.
    • Served cold with a drizzle of olive oil, chopped cilantro, and fresh ground black pepper.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    Top tips to make a delicious soup

    • You need fresh ingredients! → It is a raw vegetable soup, so freshness is crucial. 
    • Serve after chilled! → The flavors will mature if you chill the soup in the fridge for at least 3-4 hours. The soup will change color a bit (it gets darker) as the veggies and the fruit starts to break down and come together. We recommend eating it within 3 days. It is raw food, it can get spoiled fast. 
    • Fresh or dried herbs? → Well, it will not be quite the same if you use dried herbs.

    Nutrition

    Nutrition Facts
    Cold Cucumber Soup
    Amount Per Serving (1 serving without toppings)
    Calories 320 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 4g25%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 20g
    Sodium 595mg26%
    Potassium 780mg22%
    Carbohydrates 16g5%
    Fiber 8g33%
    Sugar 4g4%
    Protein 3g6%
    Vitamin A 394IU8%
    Vitamin C 26mg32%
    Calcium 46mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

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