Three small glasses of cool cucumber soup topped with a cucumber slice and a sprig of dill.

Cold Cucumber Soup (AIP, Paleo)

Cold Cucumber Soup is soooo refreshing on a summer’s day. This version involves no cooking, and no dairy. The creaminess comes from avocado!

Three small glasses of cool cucumber soup topped with a cucumber slice and a sprig of dill.
Cold Cucumber Soup (AIP, Paleo)
Jump to Recipe

I LOVE soup. It makes me feel like I’m doing so much good for my body, and I eat it all through the year. Sometimes… and this doesn’t happen often… I’d like to have something lighter and cooler.

Enter Cold Cucumber Soup!

If you have trouble wrapping your brain around the idea of soup that is cold, I totally understand. I’m the same way. But it helps me accept the idea if I have small portions of it that might be a snack, or an appetizer.

Cold Cucumber Soup in a small glass garnished with a cucumber slice, a sprig of dill and mint
Cold Cucumber Soup (AIP, Paleo)

The cool (unintended pun) thing about this recipe is that there is NO cooking involved. You don’t have to heat up the kitchen! Just pop everything in a blender. AND there is no dairy or coconut milk. (I’ve heard you, coconut-sensitive folks!) The creaminess comes from fresh avocado.

In the past, I have found cucumber soup to be – well, bland. Eh, I’m not into bland. This soup has a punch from lemon, and fresh mint and dill. One last bonus – bone broth. ‘Nuff said.

Give it a try. And maybe a second try. It can take a while for us to get used to something new. Like COLD soup.

Happy summer!

💗,

Wendi

Cold Cucumber Soup (AIP, Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Soups, Sides, AppetizersCuisine: AIP, PaleoDifficulty: Super Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

0

minutes

Cold Cucumber Soup is soooo refreshing on a summer’s day. This version involves no cooking, and no dairy. The creaminess comes from avocado!

Ingredients

  • 3 large cucumbers, peeled, seeded and chopped (5-6 cups)

  • 2 avocados, pitted and scooped out

  • 1/4 cup lemon juice

  • 1 tsp lemon zest

  • 3/4 cup bone broth

  • 1 1/2 TBSP chopped fresh dill

  • 1 1/2 TBSP chopped fresh mint

  • 2 tsp sea salt

  • 1 TBSP honey

  • Extra dill, mint and cucumber slices for garnish

Directions

  • Place all ingredients in the blender. Process until very smooth.
  • Serve in small glasses, wine goblets, jelly jars, or parfait glasses. Whatever suits your fancy. 🙂

Notes

  • Your blender will be very full. You may need to pulse it a few times to bring the level down enough to get the lid on! Proceed with caution. You don’t want green stuff splattered all over your kitchen…

5 Comments

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  4. Sarah Workman

    Does this soup freeze well if I want to make a bunch ahead?

    • Hi, Sarah! Hmm. I don’t know how this soup would freeze. My suspicion is that, at the very least, the structure and taste of the cucumber would change. It might separate as it thaws, too. The thing that’s great to me about this soup is its freshness. I feel like it would lose something. BUT! I am also a huge fan of experimenting in the kitchen. You might make the soup to see if you like it, and freeze a little as an experiment. Then you will know if you like it thawed from frozen. If you do try it, please let me know how it turns out! Thanks for writing! 🙂

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