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    Home » Recipe Index » Sides, Soups and Stews

    Vegan cold cucumber soup with avocado and basil

    Published: Aug 7, 2020 · Modified: Feb 23, 2022 by Jessica

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    This vegan cold cucumber soup is the absolute best summer appetizer to help cool you down on a hot day! It's light, refreshing and comes together within 10 minutes. You will love how easy it is to make: just throw everything in the blender! Plus, it's wholesome, dairy-free and naturally gluten-free.

    Over head shot on a vegan cold cucumber soup that is topped with tomatoes, avocado, cucumber and basil. There is a spoon on the side and you can see a portion of 2 other bowl containing some of the soup.

    I love making soup so much, especially the creamy ones. They are usually easy to prepare and just like for this cheesy vegan broccoli soup, the leftovers often get better over time. They make for a perfect healthy meal to prepare ahead and you know how much I love to meal-prep!

    But, with the hot days right now, it's not tempting to gobble on a hot bowl of soup. To cool down on a hot day I usually make salads with fruits like this chili bean salad, but we have been missing creamy and silky soups. So here comes this vegan cucumber gazpacho!

    Close up on a bright green chilled soup made out of cucumber that is in a small white bowl and topped with chopped cucumber, tomatoes, avocado and basil. On the side, there is a spoon and two more bowl containing some of the soup.

    And if a chilled cucumber soup sounds odd to you, than you are up for a fun surprise. It is SO good. The hydrating cucumbers combined with rich avocado, tangy vinegar and zesty fresh basil really makes a unique combo that's extra refreshing and super creamy. This soup has a cooling effect that's perfect to enjoy during summer.

    It is also such a great way to use the abundance of cucumbers from the garden. It makes a fun change on how to use this vegetable and enjoying a soup that's cold is something you have got to try!

    Close up on a vegan cold cucumber soup that is in a small see through glass. The soup is topped with chopped tomatoes, avocado, cucumber and fresh basil. In the background, you can see a spoon and a white bowl also containing some of the chilled soup.

    What you will need to make this vegan cold cucumber soup

    Cucumbers make for the base of the soup and are combined with fresh basil, red wine vinegar, green onion and garlic. These ingredients will enhance and brighten up the flavors of the cucumber.

    Lots of regular cucumber gazpacho will use also dairy (usually yogurt) to create a super creamy texture. In this case, the delicious rich consistency from this dairy-free cucumber soup is brought by avocado. Its healthy fat makes the soup extra luscious and helps carry all the flavors together.

    Close up on a bright green chilled soup made out of cucumber that is in a small white bowl and topped with chopped cucumber, tomatoes, avocado and basil. On the side, there is a spoon and two more bowl containing some of the soup.

    How to prepare the cucumbers to avoid a bitter flavor

    Cucumbers can be quite bitter, especially the plump home garden ones. Long and skinny cucumbers you buy at the grocery store are usually smoother in flavor since they are selected and grown for their sweeter flavor profile.

    If you are using cucumbers that are a on the bitter side, then make sure to remove their ends and peel them. Then, slice them in half lengthwise, remove and discard their middle seeds and watery filling using a spoon. This will help remove most of the bitter flavor from the vegetable and make sure your chilled cucumber soup is smooth and a little on the sweet side.

    How to make this blender soup recipe

    This is a very simple summer recipe: everything goes in the blender!

    After blended, it can be eaten right away at room temperature. But, if you have extra time, I recommend to chill it in the fridge for an hour or two. The cooling effect from the soup will be better and this will give enough time for the flavors to combine together even more.

    How to blend this vegan cold cucumber soup

    High speed blenders will give you a super smooth and creamy consistency that's best for this recipe.

    If you have a regular blender, then you might need to blend for a little longer to make this soup as smooth as possible. Take a few breaks, scrape the walls and blend again.

    Using a food processor will work as well, only expect for a chunkier soup that won't be as smooth.

    If you only have an immersion blender, then you can also use it to blend this soup. Simply use a large bowl and blend for as long as you need to remove most of the vegetable chunks.

    In any cases, if you are looking for a smoother texture after blended, then don't hesitate to run the soup through a fine mesh colander before serving of storing.

    There is a spoon grabbing some of the green chilled soup that is in a small white bowl. The soup is topped with chopped cucumber, avocado and cherry tomatoes.

    Recipe variations

    • If you don't have red wine vinegar, use either freshly squeezed lime juice or apple cider vinegar. This will bring a similar tangy flavor. If doing so, you might need to adjust the amount you use, so start with less and taste as you go.
    • I have done this same recipe with fresh dill instead of basil and oh, it was really good too. You would need about 2 packed tbsp for this recipe.
    • Instead of water, you can use almond milk (or add a dollop of vegan yogurt) to make this soup even creamier (be sure to use plain and unsweetened).

    Best ways to serve this vegan cold cucumber soup

    Reserve this soup for when you need a fresh start to your meal or to simply serve it during gatherings. It will for sure catch everyone's attention.

    I find this soup best when served in smaller portions. Sizes of about ¾ cup in small glass jars is great. Just like tiny cucumber shooters!

    Then, top with some hearty or crunchy toppings. Chopped avocado, tomato, cucumber and basil works great.

    This soup goes well with vegan rolls or crackers. It would also be a great addition to a platter of appetizers: people can just grab their individual jars.

    Over head shot on a green gazpacho that is topped with tomatoes, avocado and basil. There is a spoon on the side and you can see a portion of 2 other bowl containing some of the soup.

    Other cucumber recipes you might like

    • Watermelon cucumber salad
    • Cucumber mango salad
    • Vegan tzatziki sauce
    • Thai carrot cucumber salad

    I hope you will love this cold summer soup as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

    And let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss any updates!

    📖 Recipe

    Close up on a bright green chilled soup made out of cucumber that is in a small white bowl and topped with chopped cucumber, tomatoes, avocado and basil. On the side, there is a spoon and two more bowl containing some of the soup.

    Vegan cold cucumber soup with avocado and basil

    5 from 3 votes
    This vegan cold cucumber soup is so delicious and very easy to make. No need to add any dairy to get a perfect creamy texture, thanks to the avocado. Also, fresh basil makes this chilled soup so refreshing. It's the perfect summer appetizer!
    PRINT RECIPE PIN RECIPE
    Prep Time10 minutes mins
    Cook Time0 minutes mins
    Total Time10 minutes mins
    Servings 6
    Author Jessica Laroche

    Equipment

    • Blender

    Ingredients
      

    • 4 cups cucumber (about 2 small cucumbers) - Ends trimmed, peeled and seeded.
    • ½ large avocado
    • 1 clove of garlic
    • 1 tbsp red wine vinegar
    • 2 green onions
    • ⅓ cup fresh basil - plus more for serving
    • ⅔ cup water - or more to thin the soup as desired
    • ¾ tsp salt

    Instructions
     

    • Add all the ingredients to a blender and blend for 30-60 seconds or until the mixture is very smooth.
    • You can serve the soup immediately at room temperature or chill it in the fridge for an hour or two before serving to get a colder soup.
    • When serving, garnish with chopped avocado (use the other half), tomato, cucumber and fresh basil. Sprinkle with kosher salt if desired. Enjoy!

    Notes

    • To make the soup even creamier, you can swap the water for vegan plain milk or add a dollop of vegan yogurt to the blender.
    • Using a high speed blender will make this soup extra smooth and silky, but if using a regular blender, food processor or even an immersion blender, then don't hesitate to have the soup go through a fine-mesh blender before serving or storing.
    • Store the soup in an air-tight container in the fridge for up to 4 days.
    • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

    NUTRITION

    Calories: 40kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 296mg | Potassium: 220mg | Fiber: 2g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 0.4mg
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    Reader Interactions

    Comments

    1. Jan Zahour says

      September 09, 2024 at 5:32 pm

      5 stars
      Made it today, it was delicious.

      Reply
      • Jessica says

        September 09, 2024 at 6:16 pm

        Great, so glad you liked it! Thanks for taking the time to comment! 😊

        Reply
        • Bev says

          June 12, 2025 at 8:57 pm

          Is it necessary to add the onions. Would love to make it for friends who cannot have onions. Thankyou

          Reply
          • Jessica says

            June 15, 2025 at 8:31 am

            Hi Bev! I think it should be fine without them! 😊

            Reply
    2. Elizabeth says

      May 14, 2024 at 6:44 am

      5 stars
      So fresh and full of flavors! We love this recipe, thanks Jess!

      Reply
      • Jessica says

        May 14, 2024 at 6:47 am

        Hi Elizabeth, I'm glad to hear that. Thanks for sharing!

        Reply
    3. Mary Jane Terenzi says

      March 31, 2024 at 9:01 am

      5 stars
      Delicious! Will also be trying the beetroot muffins . Thank you

      Reply
      • Jessica says

        March 31, 2024 at 9:17 am

        Hi! Thanks so much for sharing, I'm glad you like it!!

        Reply

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    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

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