Vegan Main Dishes/ Vegan Recipes/ Vegan Soups, Stews, and Chilis

Cream of Cucumber Soup

Raw Cucumber-avocado soup

Lettuce isn’t just for salads. Blending it with cucumber makes a light and delicious soup. Recipe contributed by Jennifer Cornbleet, from Raw Food Made Easy for 1 or 2 People,* revised edition. © 2012, Book Publishing Company.

Yield: 2 cups, 2 servings

  • 1 1/2 cups chopped romaine lettuce
  • 1 cucumber, peeled, seeded, and chopped
  • 1/2 cup water
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon salt
  • 1/2 avocado, chopped
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon minced fresh herbs
    (dill, fresh mint, tarragon, or cilantro), or 1 teaspoon dried

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.

* A note from Nava: I happened to have half an ear of leftover corn, so I garnished the soup with it, along with a little extra cilantro. It was heavenly!

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

*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!

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  • Reply
    Deborah Davis
    July 16, 2013 at 4:35 pm

    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.

    • Reply
      July 16, 2013 at 4:37 pm

      Thanks, Deborah, let us know if you enjoy this, once you make it, and if you’d make any changes to the recipe!

  • Reply
    June 30, 2015 at 4:18 am

    Do we need to serve hot

    • Reply
      June 30, 2015 at 9:18 am

      This is meant to be served cold or chilled!

  • Reply
    August 9, 2015 at 11:18 pm

    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!!

  • Reply
    Gabriela Birkhofer
    September 26, 2016 at 5:24 am

    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.

  • Reply
    Tiffany Cleveland
    July 13, 2017 at 9:36 am

    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! =)

    • Reply
      July 13, 2017 at 10:12 am

      Glad you enjoyed this, Tiffany! Note to self: I need to make this soon …

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