Cucumber Avocado Soup (Vegan & Gluten-Free)
When the weather gets warm, heavy meals and hot soups often feel like too much. This is where chilled soups shine. They are light, refreshing, and incredibly easy to prepare. This Cucumber Avocado Soup is one of those recipes you’ll want to keep on repeat all summer long.
Made with simple plant-based ingredients, this soup is naturally gluten-free,
vegan, and dairy-free. It delivers a smooth, creamy texture without
any cooking, making it perfect for hot days when you want something nourishing
but effortless.
The combination of cool cucumber, rich avocado, fresh herbs, and a gentle
kick of jalapeño creates a balanced flavor that feels fresh and satisfying with
every spoonful.
Why You’ll Love This Chilled Soup
·
No cooking required
·
Ready in minutes
·
Naturally gluten-free and
vegan
·
Light but filling
·
Perfect for summer lunches
or starters
Chilled soups are also a great way to increase your vegetable intake without
feeling like you’re “trying” to eat healthy. Everything blends together
beautifully, creating a smooth texture that even non-veggie lovers enjoy.
Flavor Profile
This soup has a clean and refreshing taste:
·
Cucumber
adds a cooling and hydrating base
·
Avocado
brings creaminess and healthy fats
·
Jalapeño
provides a mild heat (adjustable)
·
Lemon juice
brightens everything up
·
Cilantro
adds a fresh herbal note
Each ingredient plays a role, creating a soup that tastes light yet layered.
Expert Tips for the Best Results
·
For the best flavor, chill
the soup for at least 2 hours before serving
·
If you prefer more heat,
add an extra jalapeño
·
Lime juice or white wine
vinegar can replace lemon juice if needed
·
Fresh dill can be used
instead of cilantro for a different flavor twist
·
Don’t skip the toppings —
they add texture and contrast
This soup is flexible and forgiving, which makes it great for beginners.
Ingredients
(Serves approximately 2–3 people)
·
1 large cucumber, peeled
and chopped
·
1 ripe avocado
·
1 jalapeño, trimmed and
deseeded
·
Juice of ½ lemon
·
3 tablespoons fresh
cilantro (use up to ¼ cup for stronger flavor)
·
½ teaspoon salt
·
½ cup chopped pineapple
(for serving)
·
½ cup chopped cucumber (for
serving)
·
Water, as needed
Instructions
1. Add the cucumber, avocado flesh, jalapeño, lemon juice,
cilantro, salt, and ½ cup of water to a blender.
2. Blend until completely smooth. Add more water gradually if
needed to reach your desired consistency.
3. Taste and adjust seasoning if necessary.
4. Transfer the soup to a container and refrigerate for at least 1
hour, preferably 2 hours or more.
5. Serve chilled, topped with chopped pineapple and cucumber.
Serving Suggestions
This soup is delicious on its own, but it also pairs well with:
·
Gluten-free toasted bread
·
Light summer salads
·
Simple grain-free crackers
It works perfectly as a light lunch, appetizer, or refreshing starter for a
summer meal.
Storage Tips
·
Store leftovers in an
airtight container in the refrigerator
·
Best consumed within 3 to 5
days
·
Freezing is not
recommended, as the texture may change
Nutrition Information
(Approximate per serving)
·
Calories:
207 kcal
·
Carbohydrates:
19 g
·
Protein: 3
g
·
Fat: 15 g
·
Saturated Fat:
2 g
·
Fiber: 9 g
·
Sugar: 8 g
·
Sodium:
593 mg
·
Potassium:
782 mg
·
Vitamin A:
371 IU
·
Vitamin C:
47 mg
·
Calcium:
38 mg
·
Iron: 1 mg
Final Thoughts
This Creamy Cucumber Avocado Soup proves that
healthy food doesn’t have to be complicated. With just a few fresh ingredients
and a blender, you can create a nourishing, gluten-free meal that’s perfect for
warm days.
