Cucumber Smoothie
Published April 9, 2022 • Updated July 20, 2026
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I make this cucumber smoothie when I want something cold, creamy, and hydrating without banana. Avocado gives it a thick, smooth texture that's naturally keto, and it blends up in under two minutes.
I started making this a few summers ago when I needed something that would actually cool me down and keep me full until lunch. Most green smoothies leave me hungry an hour later, but the avocado in this one changes everything. Since cucumber is about 96% water, this is one of the most hydrating things I blend up, and I genuinely crave it on hot mornings. I also love sneaking cucumber into unexpected drinks, like my keto mojito or my pina colada smoothie.
Here’s the thing about most smoothie recipes: they rely on bananas for creaminess. Bananas work, but they pack around 14g of sugar per fruit, which defeats the purpose if you’re keeping carbs low. I tested avocado as a 1:1 swap and the texture is just as thick and smooth, sometimes even creamier. You get that frothy, almost milkshake-like consistency without spiking your blood sugar. A quarter avocado blends down to this silky base that holds everything together. One reader, Karebmn V, tried swapping the avocado for yogurt and adding ginger, and said it worked great. I love that people experiment with it.
One thing I’ve learned after making this dozens of times: always peel the cucumber. I’ve tried it both ways, and the skin leaves a slightly bitter, grainy texture in the finished drink. Seeds aren’t a problem if you’re using an English cucumber (the seeds are tiny), but with a regular cucumber, I’ll scrape them out with a spoon. It takes 30 seconds and the result is noticeably smoother. I also cut the cucumber into rough chunks before tossing it in so the blender doesn’t have to work as hard. One of my readers, Ashley, started freezing her cucumber chunks ahead of time and cutting the ice in half. I tried it and she’s right: it comes out thicker and the cucumber flavor is more pronounced.
The flavor is mild and slightly sweet, which is the whole point. Cucumber doesn’t compete with the other ingredients. It just adds freshness and that light, clean taste. I sweeten mine with a tablespoon of sugar-free honey (honey-flavored allulose syrup), but you can skip it entirely if you prefer less sweetness. I’ve also tried a squeeze of fresh lime juice in place of the honey, and that gives it more of a spa-water vibe that I prefer in the summer. The whole thing comes in at around 6g net carbs, which makes it an easy keto option for breakfast or an afternoon pick-me-up. If you’re looking for more low carb blended drinks, my frappuccino is another favorite.
If you’re into frozen blended treats, my frozen hot chocolate uses a similar technique but with a totally different flavor profile. I make both on rotation depending on the season.
How to make a cucumber smoothie
- Add ice, peeled cucumber, fresh or frozen avocado, nut milk, and sugar-free honey to a blender.
- Blend until smooth and all the ice is completely pulverized.
- Pour into a glass and drink right away for the best texture.
Key ingredients
- Ice: Creates that slushy consistency and keeps everything cold. I use about a full cup, but add more if you want it thicker.
- Cucumber: Most of a cucumber is water, which is why this smoothie is so refreshing and hydrating. I always peel mine because the skin gets bitter in a blender.
- Avocado: This is what gives it that creamy, thick texture without needing banana. Most smoothie recipes lean on banana for body, but a quarter avocado does the same job with way fewer carbs.
- Nut milk: I use macadamia nut milk, but almond milk, coconut milk, or cashew milk all work. Pick one that’s unsweetened.
- Sweetener: Optional. I use sugar-free honey (honey-flavored allulose syrup) for a touch of sweetness, but you can skip it or use a few drops of liquid stevia.
If you love frozen blended treats, my dairy-free ice cream uses a similar avocado base with a completely different flavor.
Explore hundreds of keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 cup ice -
100 g (1/2 medium) cucumber, peeled
-
50 g (1/4 medium) avocado
-
2 cups nut milk
-
1 tablespoon sugar-free honey
Step by Step Instructions
Step by Step Instructions
Add ingredients to a blender
To a blender, add ice, peeled cucumber, avocado, nut milk and honey.
Blend
Blend until smooth and all of the ice is pulverized. Pour and enjoy right away.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What's the difference between an English cucumber and a regular one?
I use English cucumbers for this recipe because the seeds are so small you can't taste or feel them once blended. Regular cucumbers have bigger, more noticeable seeds that can add a slightly bitter taste. If you only have regular cucumbers, I scrape the seeds out with a spoon before blending. Either way, always peel them first.
Is cucumber low in carbs?
Yes, and that's a big part of why I use it. A half cucumber (about 100g) has roughly 4g net carbs, so it's one of the lowest-carb vegetables you can put in a blender. I reach for cucumber over fruits like pineapple or mango specifically because I get that fresh flavor without the sugar hit.
Can I add protein powder to this smoothie?
I do this all the time when I want it to be a full breakfast. One scoop of unflavored or vanilla protein powder blends right in without changing the taste. I've tried chocolate protein powder too, but it fights with the cucumber flavor, so I'd stick with vanilla or unflavored. If you want a smoothie that's built around protein, my chocolate peanut butter smoothie is a better fit for that.
What's the best substitute for avocado if I don't have any?
I've tried a few alternatives. Plain Greek yogurt is my go-to swap because it still gives you that creamy texture and adds some protein. Full-fat coconut cream works too if you want to keep it dairy-free. The smoothie won't be quite as thick without the avocado, so I add a few extra ice cubes to compensate.
Can I freeze cucumber chunks ahead of time for smoothies?
I started doing this after one of my readers mentioned it, and now it's my preferred method. I peel and chunk the cucumber, spread the pieces on a baking sheet, freeze for about an hour, then transfer to a bag. When I blend with frozen cucumber, I cut the ice in half. The texture comes out thicker and you get a stronger cucumber flavor because the frozen chunks don't water it down the way ice does.
Can this smoothie help with bloating?
I've noticed this settles my stomach better than fruit-heavy smoothies, and I think the cucumber deserves most of the credit. Cucumber is mostly water and has a mild diuretic quality, so I reach for this when I feel puffy or overheated. I'm not a doctor, but between the hydration from the cucumber and the healthy fat from the avocado, I feel lighter after drinking this than I do after most keto breakfasts.
How many calories are in this cucumber smoothie?
The way I make it (with macadamia nut milk and a quarter avocado), it comes to roughly 200 calories and about 6g net carbs per serving. Most of the calories come from the avocado and the nut milk, so if you switch to a lower-fat milk or use less avocado, the number drops. I've never stressed over the calorie count on this one because it keeps me full for hours.
Can I make this without a high-speed blender?
I've made this in a basic blender and it worked fine. The key is to peel the cucumber (skin jams up cheaper blades) and cut everything into small chunks. I also blend in two rounds: ice and liquid first, then add the cucumber and avocado. It takes a little longer but you still get a smooth result. If your blender really struggles with ice, frozen cucumber chunks actually blend easier than fresh because they shatter apart faster. If you enjoy cold blended drinks, my cold brew coffee is another one that doesn't need fancy equipment.
Is this the same as a cucumber shake?
People search for this drink both ways, and I treat them as the same thing. Whether you call it a shake or a smoothie, in my kitchen it's cucumber and avocado blended with nut milk and ice until thick and creamy. The avocado gives it that milkshake-like body, so this cucumber shake recipe drinks a lot richer than the thin, watery versions you might expect. When I want it closer to a frozen shake, I add a little more ice and pull back on the nut milk to keep it thick.
Can I use regular milk if I don't have nut milk??
Ana, you can, but the carbs will jump. Regular milk runs about 12g per cup from the lactose, so with 2 cups puts you close to 24g net carbs on top. I just keep unsweetened almond milk around for smoothies like this.
Didn't realize regular milk ran that high in carbs. Grabbing almond milk next time I shop.
5.6 net carbs stopped me mid-sip. There was a little lunch counter near where I grew up that made a cucumber cooler every summer, and I'd quietly written off cucumber drinks when I went low-carb. Same clean cold, under two minutes.
Brought this to book club without saying what was in it. Someone said 'wait, is this cucumber?' and kept drinking. Good enough for me. Avocado is doing the real work here, and without it the texture would be too thin. One batch won't survive a group, make two.
Kept drinking, that's the review.
Peeling the cucumber all the way (not just partway) makes it cleaner tasting, worth the extra minute. I was skeptical about cold avocado in a smoothie, but the fat keeps it from tasting like cucumber water and actually gives it body. First smoothie I've seriously wanted to make again. Does the cucumber-to-avocado ratio matter or is it pretty forgiving? Only smoothie I've bookmarked in two years, Annie.
The ratio matters, but it's forgiving going up on avocado and less so on cucumber. Add more cucumber without more fat to balance it and you get watery smoothie again. I've tried it with 75g avocado and it goes richer, almost mousse-y, but still drinks fine. Quarter is the sweet spot for actual smoothie texture. Full peel is smart. I've been lazy with partial peel, going to switch.
Yeah, that tracks, more cucumber with no extra fat to cut it just waters it down. 75g avocado sounds worth trying.
That creamy pour stopped conversation at brunch. Cucumber, zero guesses.
I've never put avocado in a smoothie before and I'm a little hesitant. If I use less than the quarter it calls for, will the texture still come out thick, or does it need the full amount?
Avocado is what makes it thick, so less = thinner. Crystal, I'd try 30g instead of 50 if you want to ease in. You won't taste it, just feel the body.
avocado actually replaces banana here. been searching for this.
Exact same texture. Way fewer carbs.
My daughter has been skeptical of anything green since she was about five, so when she asked me to make this again the next morning I almost fell over. She kept calling it 'the cold avocado drink' and I didn't correct her. I was honestly surprised how thick it got from the avocado, I expected something watery but it blended up creamy and smooth in under two minutes like the recipe says. We've made it three times this week.
The cold avocado drink. I'm stealing that. Three times in one week is basically a five-star review.
Almost skipped this. Cucumber in a smoothie felt like a stretch, but one glass and I totally got it. Making it every morning now.
Without the avocado this would just be cold cucumber water. That half avocado is doing everything. Try a little extra if you want it thicker.
Added a small piece of fresh ginger to mine (roughly thumb-sized) and the whole flavor shifted in a way I wasn't expecting. Still cool and creamy from the avocado but with this little warmth underneath that makes it feel less like a health drink and more like something you'd actually order at a cafe. I also found that if you let the cucumber sit on a paper towel for a minute before blending it keeps the smoothie from getting watery by the time you get halfway through the glass. Small thing but it made a difference.
Ginger hadn't crossed my mind for this. Trying it this week.
Couldn't see how cucumber would work in a blender without tasting like salad water, but the avocado completely transforms it. Thick and creamy, nothing vegetal.
Salad water was my exact worry the first time I made it. The avocado fat just coats everything and that vegetal thing vanishes.
I swapped the ice for frozen cucumber cubes (just peel, chunk, and freeze the night before) because I wanted more cucumber flavor without it getting watered down as the ice melts, and it actually worked better than I expected. The texture came out noticeably thicker, or at least that's how it felt, and the cucumber taste was way more present throughout. I also used full-fat coconut milk instead of nut milk because that's what I had on hand, and it blended smooth with no separation at all. For a beginner this was way less intimidating than I thought, like everything just goes in and you press blend. Going to try a few fresh mint leaves next time to see what that does to the flavor. The under-two-minutes thing is not an exaggeration by the way.
Full-fat coconut milk makes it creamier than macadamia milk, I might just default to that. And the mint works, 3-4 leaves is enough to flip the whole flavor.
Made this maybe five times now and this last batch I used less nut milk than the recipe calls for (forgot to check before I poured) and it came out thicker, almost a soft-serve texture. Not sure if that's just me but I kind of prefer it that way.
Yep, the nut milk is basically the dial on thickness here. Pull back on it and the avocado takes over completely. Worth doing on purpose.
I stopped making smoothies when I went keto because every recipe I had started with banana. Finding out that avocado gives you the same thick, creamy texture without the carbs felt like getting something back I'd actually missed. Been making this every spring morning since.
Spring mornings are exactly when I pull this out. If you haven't tried freezing the cucumber chunks ahead of time, it's worth it - peel, chunk, freeze on a sheet pan, then bag. Keeps it colder without watering it down.
My kid heard 'cucumber smoothie' and made the face. You know the one. Watched them take one sip just to prove they'd tried it, then quietly go back for more without saying a word. That silence told me everything I needed to know about what the avocado does to this thing. Already planning to double the batch next weekend.
Ha. That silence after the second sip says it all. The avocado is what makes it worth doubling.