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.
Cream of Cucumber Soup
- 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
- 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.
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.
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