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Chilled Avocado & Zucchini Soup

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!

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!

Sauteed Leeks for a Chilled Zucchini Soup recipe

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.

Chilled Avocado Soup with Zucchini and Cucumber

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!

Healthy Zucchini Soup served cold for summer

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!

Healthy 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!

Chilled Zucchini Soup with Avocado and Coconut Milk

More Summer Zucchini Recipes to Try:

Chilled Avocado & Zucchini Soup

3.9 from 10 votes
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!
author: Alyssa
yield: 6
Healthy Avocado Zucchini Soup served cold
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes


  • 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


  • 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.


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
cuisine: American
course: Soup

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How to make Chilled Zucchini Soup