Zucchini Cucumber Soup

Desperately trying to keep up with the overflow of summer squash and cucumbers? This super quick, delicious creamy soup is a great way to use it up! Double the recipe and share with your neighbors! 

Serves 4 with no left overs.


  • 2 cups zucchini – with the peel – diced
  • 2 cups cucumber – with the peel – diced
  • 1 cup avocado
  • 1.5 cups chilled stock or filtered water
  • 2 T olive oil
  • 1.5 T lemon juice
  • 1 tsp herb salt or to taste
  • toasted seeds – sunflower, pumkin, sesame…
  • freshly ground black pepper to taste
  • chopped dill, tarragon, celery leaves or other fresh herbs



  1. Put everything except the pepper and herbs in a blender and blend on high until creamy and smooth.
  2. Add more stock or water as needed to get the right consistency.
  3. Taste and adjust seasonings to suit you.
  4. Can be chilled for a few hours or served immediately with toasted seeds, freshly ground black pepper, and fresh herbs sprinkled on top.


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Katherine Miller

Katherine is the founder of Mbodiedwomen.com. As an executive health coach and master plant-powered chef, she specializes in Mbodied Mastery for ambitious professional women, empowering them to live the life they love and make their mark in the world.