Vegan Chilled Cucumber Avocado Soup
This chilled soup is the kind of thing you'll want to make on repeat all summer long — cool, creamy, and loaded with bright flavor from fresh lime juice, cilantro, and a kick of jalapeño. Ripe avocados give it that silky, luxurious texture without a drop of cream or dairy, and cold vegetable broth keeps everything light and refreshing. The whole thing comes together in a blender in under two minutes, then just needs a quick rest in the fridge to get perfectly chilled. Every ingredient is straightforwardly plant-based, so there's no label-reading or substitution stress — just whole, clean produce doing all the heavy lifting. A drizzle of olive oil and a few torn mint leaves on top take it from simple to genuinely stunning. It serves four, making it an easy starter for a dinner party or a meal-prep win you can pull from the fridge all week.
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Learn more →Ingredients
4 servings
- 2 large english cucumbers (about 2 lb total), peeled, seeded, and roughly chopped
- 2 ripe avocados, pitted and scooped
- 1 cup vegetable broth, cold
- ½ cup fresh cilantro leaves and tender stems
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 small jalapeño, seeded and roughly chopped
- 1 small garlic clove, roughly chopped
- ½ tsp ground cumin
- ¾ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh mint leaves, roughly torn (optional)
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Add the cucumber, avocado, vegetable broth, cilantro, lime juice, jalapeño, garlic, cumin, salt, and black pepper to a blender.
- 2
Blend on high speed until completely smooth and no visible chunks remain, about 60–90 seconds. The soup should be pourable and uniformly pale green.
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