Cold Cucumber Soup (15 Mins!)

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.

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:

• 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.

Making cold cucumber soup

1. Add the cucumber, shallot, and cilantro to a blender.

2. Next, add the avocado flesh and lightly crushed garlic clove.

3. Add the olive oil, fresh lemon juice, water, salt, and pepper.
4. Blend the mix until it comes smooth and creamy. Add more lemon juice and water as needed.
5. 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.

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.

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.

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

More blended soup recipes

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