Cold Cucumber Avocado Keto Soup Recipe - Dr. Axe

Cold Cucumber Avocado Keto Soup Recipe (or Dip!)

Cold cucumber avocado keto soup - Dr. Axe

Avocados were first used by the Aztecs and since have been highly sought after for their health benefits. Avocados are high in healthy mono-unsaturated fats such as oleic acid. They also have anti inflammatory properties and are high in potassium, magnesium, and fiber.

As such, they make a perfect ingredient for any keto meals. But few of us incorporate them into recipes besides the ubiquitous guacamole. Here, however, is a delicious and refreshing soup recipe called Cold Cucumber Avocado Keto Soup. Tried out by many readers, it even works well as an avocado dip for chips or cut-up veggies.

Why does it work well for the keto diet? Well, each serving offers 25 grams of healthy fats alongside 11 grams of protein and just 5 net carbs. Those are nearly perfect macros for the ketogenic diet.

How to Make Creamy Cucumber Avocado Soup

Place all the ingredients on your counter. Get out a cutting board and a good sharp knife. Peel the cucumber and chop roughly and place into a high-powered blender or food processor.

Next, scoop out the meat from a full avocado after removing the seed. Place into the blender. Chop up five stalks of celery and add to the blender.


Lastly, add the squeezed lemon juice, water, sea salt and black pepper. Blend thoroughly and pour into two soup bowls. Top with shredded raw cheddar cheese or goat cheese, along with fresh herbs. Enjoy!

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Creamy Cucumber Avocado Soup Recipe (or Dip!)

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  • Author: Dr. Josh Axe
  • Total Time: 35 min
  • Yield: 2 1x
  • Diet: Vegetarian


Go beyond guacamole and use the mighty avocado for this delicious (and easy!) Creamy Cucumber Avocado Soup. It can also substitute as a great dipping sauce.


  • ½ cucumber, peeled
  • 1 ripe avocado
  • 5 stalks celery
  • 3 tablespoons lemon juice
  • ½ cup water
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 ounces raw cheddar cheese or goat cheese
  • fresh herbs, such as basil or parsley (optional)


  1. Place all ingredients (except the cheese) together in a high-powered blender or food processor.
  2. Blend thoroughly and place in refrigerator for at least 30 minutes
  3. Serve chilled and top with fresh cheese and fresh herbs.


If you choose to use this as a dip for chips or fresh veggies, use less water in the recipe so it’s nice and thick.

  • Prep Time: 5 min
  • Category: Soups, Side Dishes, Lunches
  • Method: Blending
  • Cuisine: American


  • Serving Size: 1 bowl
  • Calories: 309
  • Sugar: 3.1g
  • Sodium: 745mg
  • Fat: 25.1g
  • Saturated Fat: 9.1g
  • Unsaturated Fat: 12.3g
  • Trans Fat: 0g
  • Carbohydrates: 13.6g
  • Fiber: 8g
  • Protein: 11.4g
  • Cholesterol: 30mg

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  1. Judy Schmidt on

    Thank you for the reminder.I have pretty much always paid attention but as I now read this I will read more carefully the labels.Thank you also first the recipe I will try.I so appreciate your all your information.

  2. Stacy on

    Made this for dinner tonight. Light & refreshing. My teenage niece thought it made a good chip dip. Thanks for all the great info and recipes!

  3. Steinar on

    Hi Josh
    Your recipes are in general very good and have try many of them long time ago.
    Thus wonder one small thing,,,have you checked out Dr. Ann Wigmores recipes!! You should try out mix with wheat grass juice, that is the juice no.1. Also wheat grass is mixed into many different recipes, together with avocado. Raw food is excellent food and more natural can’t be. However we need meat and fish also and together with a good salad, the mix is acceptable.


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