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A cool, creamy, and refreshing chilled avocado and cucumber raw soup recipe!

Chilled Avocado Cucumber Soup

  • Author: Laurel
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 -2 servings 1x
  • Category: dairy-free, egg-free, gluten-free, grain-free, no nightshades, nut-free, vegan, vegetarian
  • Cuisine: soup


  • Handful baby spinach
  • 1/2 avocado
  • 1 scallion (, roughly chopped)
  • 1 tablespoon mellow white miso
  • 5 basil leaves
  • 1/2 english cucumber (, chopped (and peeled if using a low speed blender))
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon tahini
  • 1/2 teaspoon liquid aminos or tamari
  • 1 teaspoon maple syrup
  • 1/4 teaspoon salt
  • Pinch white pepper
  • Pinch ground ginger


  1. Add all the ingredients to a blender and blend until smooth. This could take several minutes depending on your blender. Scrape down the sides as needed.


For a soy-free option, use chickpea miso in place of the sweet white miso.