You will love this light and refreshing Cream of Cucumber Soup. Serve it during summertime for a cool meal or side.
Lettuce isn’t just for salads. Blending it with cucumber makes a light and delicious soup.
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
How to Make Cream of Cucumber Soup
- Combine half of the ingredients in a blender until smooth.
- Add avocado and oil and blend until smooth.
- Add herbs and blend again.
- Store in the fridge until ready to serve.
Full directions for how to make Cream of Cucumber Soup are in the printable recipe card below.
Cream of Cucumber Soup FAQs
How long will this soup last?
Since this soup is so fresh, it doesn't store long. You can store this soup in the fridge for up to 2 days. It doesn't last well in the freezer, so I don't recommend freezing it.
Can I switch up the veggies in this soup?
Technically, you can blend up pretty much any veggies you want into this soup. However I recommend sticking to the recipe. Cucumber, lettuce, and avocado blend together really well to create a light, refreshing soup.
Explore other cold summer soups.
Recipe
Cream of Cucumber Soup
Ingredients
- 1 ½ cups romaine lettuce chopped
- 1 cucumber peeled, seeded, and chopped
- ½ cup water
- 1 tbsp lemon juice freshly squeezed
- ½ tsp crushed garlic
- ¼ tsp salt
- ½ avocado chopped
- 2 tsp extra-virgin olive oil
- 1 tbsp fresh herbs minced (dill, fresh mint, tarragon, or cilantro), or 1 tsp dried
Instructions
- Put the lettuce, cucumber, water, lemon juice, garlic, and salt in a blender and process on medium speed until smooth.
- Add the avocado and oil and process on medium speed until smooth.
- Add the herbs and process on medium speed briefly, just to mix.
- Stored in a sealed container in the refrigerator, Cream of Cucumber Soup will keep for 2 days.
Notes
Nutrition
Recipe contributed by Jennifer Cornbleet, from Raw Food Made Easy for 1 or 2 People,* revised edition. © 2012, Book Publishing Company.
Jennifer Cornbleet is a nationally recognized raw-food chef and instructor and a long-time faculty member at Living Light Culinary Institute in California. She lectures and holds classes in the San Francisco Bay area and internationally. For more information about Jennifer, visit learnrawfood.com.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
Deborah Davis says
Cream of Cucumber Soup! Wow! What a great raw vegan soup recipe! I can't wait to try it. We all know that if we lack creative ideas to prepare our own raw soups, we may end up eating a high fat soup that we pick up or order in from a take-out spot.
Thankfully we can actually enjoy this freshly-prepared organic raw soup without guilt. Thanks for sharing this delicious recipe. I will add this to my favorites.
Nava says
Thanks, Deborah, let us know if you enjoy this, once you make it, and if you'd make any changes to the recipe!
Shivangi says
Do we need to serve hot
Nava says
This is meant to be served cold or chilled!
Becks says
This is hands down the BEST green juice thing ever! I'm on a 30 day juice diet and this is now my lunch time juice - one I will actually look forward to!! I replaced the Romaine with Spinach and also put a bit of Basil in too, tastes like heaven. Thank you so much!!
Gabriela Birkhofer says
OMG how good is this soup!!! Didn't have any fresh herbs but felt it needed a bit of pep so added some spicy paprika very yummy.
Tiffany Cleveland says
I very much enjoyed this soup! I added a zucchini and a little extra garlic and I loved it! The creaminess of the avocado was great. I would actually use less water and use it as a dip too. Thanks for the great recipe! I also like the basil and paprika ideas posted above! =)
Nava says
Glad you enjoyed this, Tiffany! Note to self: I need to make this soon ...