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Cool Cucumber Soup

This is a really easy soup that comes together very quickly in the blender. It can be served in bowls or even in cute, smaller little cups and sipped as an appetizer or amuse-bouche.
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, Soup
Servings 5


  • 1 ½ cups water
  • 1 ½ cups avocado from about 2 large
  • 2 cups English cucumber chopped
  • 3 large garlic cloves
  • ½ cup red onion diced
  • 2 ½ Tbsp fresh lime juice
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp extra virgin olive oil
  • 2 tsp sriracha*
  • 1 tsp fine sea salt
  • 3 ice cubes (more to chill if needed)

Topping Options

  • pepitas*
  • diced red bell pepper*
  • sliced green onion or chives
  • chopped avocado
  • chopped cucumber
  • hemp seeds*


  • Add water, avocado, cucumber, garlic, red onion, lime juice, vinegar, oil, sriracha, salt, and ice to a high-speed blender. Puree.
  • Add more salt, sriracha, lime juice or vinegar to taste. I added an extra tsp of sriracha but it depends on how much heat you want. If you'd like the soup colder, add a couple more ice cubes. Blend.
  • Pour into bowls and add desired topping options.
  • Store in the refrigerator for up to 3 days. Can also be frozen.


* If you are following AIP and are in the elimination phase, the ingredients marked with an asterisk should be avoided.
This recipe is adapted from the Green Goddess Gazpacho recipe in the Oh She Glows for Dinner cookbook by Angela Liddon.
Keyword AIP, Vegan, Vegetarian