Zucchini Avocado Lemon Soup

Zucchini Avocado Lemon Soup

I really like eating cold soups during the summer months when it’s too hot to turn on the oven or stove. These wonderful soups make an easy dinner when paired with a salad made with all your favorite vegetables and protein. Since we have been experiencing really hot weather in California lately I have not wanted to eat anything really heavy or requiring the use of my stove.


My chilled zucchini avocado lemon soup is the perfect recipe for satisfying me during these long, hot summer months. I like to whip this soup up whenever I have an abundance of organic zucchini.  This simple recipe comes together in minutes once you squeeze the lemon juice and cut up the zucchini and avocado. My refreshing soup has a vivid green color and creamy texture that comes from the skin of the zucchini and the avocado. The lemon provides a bright citrus note to the soup while the garlic and cayenne add bite and heat to really perk up the mild flavor of the zucchini.



Zucchini is a really versatile vegetable with creamy white flesh that can be used in a variety of different recipes. The skin, flesh, and seeds of the zucchini are all edible and so are the flowers from zucchini which are also known as zucchini blossoms. Zucchini is extremely hydrating due to its high water content and it provides carotenoids, vitamin C, vitamin A, molybdenum, manganese, potassium, magnesium, vitamin K, vitamin B6, folate, enzymes, omega-3 fatty acids, and fiber. All of these important nutrients found in the skin, flesh, and seeds of zucchini help protect your body against toxins and strengthen your immune system.



Avocados contain essential omega-3 fatty acids that moisturize your skin from the inside out. Avocados are rich in anti-aging nutrients including high levels of vitamin C, vitamin E, vitamin K, potassium, folate, and fiber. Avocados contain important carotenoids including beta-carotene, lutein, alpha-carotene, and zeaxanthin that fight chronic inflammation and free radical damage which causes your body to age quickly.


What’s your favorite way to enjoy zucchini? Please contribute to the conversion by leaving a comment.


Share this recipe with family and friends and let’s all get healthy and radiant together!


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Zucchini Avocado Lemon Soup (full bowl) 425


Zucchini Avocado Lemon Soup

Vegan, Vegetarian, Paleo, Gluten-Free, Sugar-Free

Makes around 2 – 3 servings

3 cups purified or spring water

3 medium organic dark green zucchini – cut into large chunks

1 teaspoon grated garlic

⅛ teaspoon cayenne pepper

¼ cup fresh lemon juice

½ teaspoon lemon zest

1 small avocado – peeled and seed removed

1½ teaspoons Himalayan pink salt or season to taste

¼ teaspoon fresh ground black pepper

1 cup diced organic zucchini

1 tablespoon extra virgin olive oil

8 sprigs fresh flat leaf parsley


1. Place all ingredients except 1 cup diced zucchini, parsley leaves, ½ teaspoon pink salt, and olive oil in a high speed blender and puree until smooth and creamy. Taste and adjust seasoning if needed. If you want a warm soup heat gently on low heat until warm but not boiling.

2. Toss diced zucchini with 1 tablespoon of olive oil and ½ teaspoon pink salt (optional). Pour soup into large bowls and sprinkle with diced zucchini and parsley leaves.


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  1. I was looking for other ways to consume avocado and this recipe is just so timely! I used to put it on bread as a spread but I now avoid bread. Kids love it as a smoothie. I’m sure we’ll love this. Can’t wait to try it!
    Cherrie Bautista recently posted..Inspiring Kids to be HealthyMy Profile

  2. Kit McNicholas says:

    Can’t wait to try this! I’ll have to stop and get zucchini on the way home!

  3. Oh my, what a beauty! Just looks wonderful Shelley. My favorite what to use zucchini as a noodle using a spiralizer or mandoline to make the pasta shape!
    beyondthepeel recently posted..Cauliflower Couscous Salad with Plums & ProsciuttoMy Profile

  4. Question. Is the olive oil and sea salt solely for tossing with the diced zucchini or do you add it to the soup itself?

    • Beth, 1 teaspoon of the Himalayan Pink salt is for seasoning the soup. You can add a little extra Himalayan pink salt and the olive oil to the diced zucchini before you use it to top the soup. I will change the recipe to reflect this. Thanks for asking!
      Shelley Alexander recently posted..Zucchini Avocado Lemon SoupMy Profile

  5. I LOVE this soup! I don’t want to stop eating it, because its soooo good! Thanks for the recipe!
    🙂 🙂 🙂

  6. Hi Shelley,
    this is a recipe ‘right up my alley’.
    Great combination of ingredients which I love.
    I also appreciate your information of the goodies contained in zucchinis.

    Thank you so much for sharing this!
    To enjoyable eating!
    Yorinda recently posted..Chia the Super SeedMy Profile

  7. Jennifer says:

    Are you sure about the 1.5 tsps of salt? It seemed like a lot to me, so I only put in 1 tsp, and it still came out so salty as to be inedible. The idea of this soup sounds lovely, but it didn’t hold up for me in reality.

    • Jennifer, I’m sorry the recipe is too salty for your taste buds. If you used regular table salt in my recipe it will be too salty for sure. The recipe was made with Himalayan Pink salt and I seasoned it for my taste. I recommend when making any recipes always season with salt to your taste. I will add season with salt to taste on the recipe.

  8. I wonder if the recipe would still look just as good when I use a spiralizer, rather than cut the zucchini in cubes. Great recipe.

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