Chilled Cucumber + Avocado Soup with Miso

  • Prep Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x




  • 1 1/2 large hothouse cucumbers, seeded and roughly chopped (about 2.5 cups)
  • 1 large avocado, peeled and chopped
  • 1 small garlic clove, chopped 
  • 2 tbsp white miso
  • 1 tbsp lime juice (about 1 lime)
  • 1 tsp brown rice or white wine vinegar
  • 1/4 cup fresh basil leaves
  • 1 1/2 cups water
  • 1/4 tsp salt
  • Freshly ground pepper


  • 1 cup sungold cherry tomatoes, quartered
  • 1/2 cup cucumber, finely diced
  • 2 tsp brown rice vinegar
  • 1 tbsp avocado oil or extra virgin olive oil 
  • Pinch of salt and pepper
  • 1 tbsp toasted sesame seeds




  1. Place all soup ingredients in a high speed blender. Blend on high until smooth and creamy, adding more water if necessary to achieve desired consistency. Chill soup until ready to serve. I like chilling it for at least an hour to get it nice and cold, but it’s also delicious right out of the blender.
  2. Meanwhile, make the tomato salad. Place all ingredients in a small mixing bowl. Stir to combine and allow to sit for 15 minutes to let the tomatoes and cucumbers marinate a bit.
  3. Divide soup among bowls, top with tomato salad, a drizzle of oil and a sprinkle of sesame seeds and serve. Enjoy!