Creamy Cucumber Avocado Soup

If you want a delicate, yet decadent and really pretty soup, this is the one for you. Cucumbers are packed with water and nutrients; not that you care, but when you add the creamy texture of avocado, you’ve got a amazingly satisfying raw soup. Oh, and if you happen to have and use the truffle zest, you’ll be temporarily transported to food heaven!

Raw, Gluten-free and just plain delicious

Total time: 10 minutes

Soup will keep in fridge for about 4 days.


  • 1 large English seedless cucumber, chilled,  peeled and chopped (reserve ¾ cup)
  • 2 Tbls. lemon juice, divided
  • 1 Tbls. lemon zest
  • 1 large ripe avocado, also chilled
  • 2 cups unsweetened non-dairy milk (I used cashew)
  • ¼ small shallot, finely diced
  • 2 dates, pitted
  • Pinch of sea salt
  • Optional: truffle zest (found at World Market)


  1. In a medium bowl, combine ¾ cup of the chopped cucumber with 1 Tbls. lemon juice and pinch of salt.  Toss, combine and set aside for a few minutes.
  2. In a high-speed blender, combine the remaining cucumber with the avocado, cashew or other non-dairy milk, shallot, pitted dates, pinch of sea salt, and the remaining lemon juice. Blend until smooth.
  3. Pour into bowls and top with some of the reserved chopped cucumber, lemon zest and (optional) truffle zest.
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