Cucumber Avocado Soup in shot glasses with hydrangeas on top
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5 from 2 votes

Creamy Cucumber Avocado Soup

This Cucumber Avocado Soup is packed with heart healthy fats, fiber, and nutrients. It's super easy to make, gluten free, low carb, and vegan~a delicious way to get your daily dose of avocado!
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Lunch or Snack, Soup
Cuisine: American, Dairy Free, Gluten Free, Low Carb, Mediterranean, MIND Diet, Paleo, Vegan, Vegetarian
Servings: 6 servings
Calories: 175kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist



  • 3 medium Haas avocados peeled and pit removed
  • 2 medium cucumbers peeled
  • 1 cup loosely packed fresh cilantro leaves plus extra for garnish
  • 1/4 red onion peeled
  • Juice from 2 lemons
  • 1/2 teaspoon sea salt or to taste


  • Peel and pit the avocado. Peel the avocado and chop into large chunks. Remove thicker stems from cilantro. Peel the onion and cut into large chunks. Place all ingredients in a food processor or blender, and blend or process until smooth. You can keep it somewhat chunky by pulsing your blender on and off, or blend until smooth and creamy.
  • Pour in to small glasses {~1/2 cup per serving} or bowls and place in to the refrigerator to chill. Garnish with fresh cilantro, if desired, before serving.


Ingredient Substitutions

  • Cilantro can be substituted with any fresh herbs, i.e. basil, mint, parsley, dill.
  • Swap the lemon juice with lime juice if you like.
  • Don't tolerate raw onions? Try adding in the green tops of onions to enhance the flavor.


Calories: 175kcal | Carbohydrates: 11g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 204mg | Potassium: 644mg | Fiber: 8g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg