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June 28, 2018

by Alyssa Rimmer

Chilled Avocado & Zucchini Soup

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This Chilled Avocado and Zucchini Soup is the perfect summer staple. Ready in 10 minutes, is packed with fiber, is light and healthy, and tastes delicious!

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When you're craving soup and it's the middle of the summer? Gazpacho!

I'm a soup person through and through, and while this chilled avocado and zucchini soup isn't a classic gazpacho, it's still a chilled soup and it's awesome. Light, refreshing, fiber-rich and so tasty!

This recipe is also made in your blender in about 10 minutes, which you really can't beat (especially when you have zero desire to cook). The only thing we're cooking in this entire recipe are some leeks and they take about 3 minutes to make!

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I fell in love with gazpacho while I was living in Spain during my semester abroad program, but honestly, it's not something I make often at home. I personally love soups. Matt, on the other hand, could probably go his entire life without eating another soup, so our compromise is usually my slow cooker quinoa chili.

But chunky quinoa chili when it's 90ºF out? No gracias.

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Perfect Chilled Zucchini Soup

Chilled soups though? Now that's something I can get on board with!

This recipe is incredibly simple to make; you just saute some leeks, add everything into a blender and blend until creamy. Serve cold with some garnishes and dinner (or a fancy appetizer) is ready!

Just about 10 minutes from start to finish!

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Amazing Benefits of Avocado

For me, texture is everything. I want a soup that is silky smooth. Not partly chunky (unless it's supposed to be that way), but smooooth, luxurious and creamy.

That's where our avocado comes into play!

As I'm sure you already know, avocado is an incredible nutrient-dense food. Some of the amazing benefits of avocado include…

  • Packed with healthy fats & fiber
  • High in protein (actually the highest protein & lowest sugar fruit out there!)
  • Full of vitamins like A, B, C, E and K
  • Loaded with trace minerals like magnesium, potassium and iron

But avocado is also a great way to add a smooth texture to things like soups, smoothies and even baked goods. There's really nothing avocado can't do to win my heart!

Facebook logoTwitter logoPinterest logoHealthy Avocado Zucchini Soup served cold

Whether you're whipping up a light meal to serve at home, want something that you can bring to work with you, or you're having a party and need a healthy appetizer (these are perfect served as “shooters”), this Chilled Avocado & Zucchini Soup is here to save your day.

You're going to love the flavor, the texture is on point and it's so refreshing having something to cool you off. Hope you love it!

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More Summer Zucchini Recipes to Try:

Chilled Avocado & Zucchini Soup

When you're craving soup in the middle of summer, reach for this chilled avocado and zucchini soup! It's packed with flavor, super easy to make and the perfect healthy meal!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6
Calories 167kcal
Print Pin
Facebook logoTwitter logoPinterest logoHealthy Avocado Zucchini Soup served cold
3.67 from 6 votes

Ingredients

  • 2 leeks cleaned and thinly sliced
  • 1 tablespoon olive oil
  • 2 medium zucchini chopped
  • 1 medium cucumber chopped
  • 1/2 cup fresh cilantro
  • 1/4 cup scallions chopped
  • 1/2 teaspoon ground cumin
  • Salt & pepper to taste
  • 3/4 cup coconut milk
  • 1 - 1 1/2 cups water
  • 1 ripe avocado

Instructions

  • Heat the oil in a small pan. Add the leeks and saute until softened, about 3 - 5 minutes.
  • Transfer the leeks to a blender, followed by the cucumber, zucchini, cilantro, scallions and spices. Add 1/2 cup coconut milk and 1 cup of water. Blend on high until smooth.
  • Remove the lid and add the avocado and remaining liquid, blending again until smooth. For a thinner soup, add additional liquid 1/4 cup at a time (blending between each addition), until you've reached your desired consistency.
  • Taste and adjust seasonings as desired.
  • If soup is at your desired temperature, serve immediately. If not, chill in the fridge until cold.
  • To serve, pour the soup into bowls and optionally garnish with chopped zucchini, a drizzle of olive oil and some fresh cracked pepper.

Nutrition

Serving: 2cups | Calories: 167kcal | Carbohydrates: 11g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Sodium: 19mg | Potassium: 534mg | Fiber: 3g | Sugar: 3g | Vitamin A: 840IU | Vitamin C: 21.6mg | Calcium: 47mg | Iron: 2.3mg
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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. […] Kitchn Chocolate Avocado Shake from Tasty Yummies Avocado Pancakes from Feasting on Fruit Chilled Avocado and Zucchini Soup from Simply Quinoa Tropical Avocado Smoothie from World Market Grilled Avocados Stuffed with Veggie […]

  2. Love quite a few of your recipes, but this one was not to my liking. The cucumber taste was way to dominating. It is possible my cucumber was too big compared to everything else, but I did not think so until I tasted the final product. The texture was just perfect, but unfortunately, not he taste.

  3. My husband made this for dinner yesterday and I love it! Thanks so much for this great recipe! I’ve been wanting to add some variety to my rotation of recipes and this was a great way to do that. Also great for summer since it’s chilled and refreshing.

    Danielle
    solongusa.blogspot.com

  4. I am fairly new to your blog, and love the smoothie bowls. I think that they are my best day starters, but I only really know the banana zucchini option. I would like for you to make a new vlog showcasing many options for breakfast smoothie bowls. Thank you for your time.

  5. Can you give an approximate measurement for the squash and the cucumber? A small or medium zuchinni is a very subjective measurement. And can I use some form of dairy milk/sour cream/buttermilk instead of coconut milk? Which do you suggest?

    • Sure! I’d say that the zucchini and cucumber are about 10″ long 🙂 And yep, you can just swap the coconut milk with whatever other milk you’d like!

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