This Cold Cucumber Soup recipe is the latest installment in Devorah Bowen‘s monthly recipe column The Art of Soups & Stews.
Table of Contents
Why You’ll Love This Cold Cucumber Soup Recipe
When it’s the dead of Summer and the last thing you want to do is turn on anything that creates heat, give this cold cucumber soup a try. It’s light, refreshing and requires absolutely no cooking! It’s made with cucumbers and fresh herbs and a bit of plain unsweetened yogurt and avocado which gives it a luscious texture.
It makes a great afternoon lunch or try serving it in small juice glasses as an appetizer at your next gathering. Garnish with finely diced cucumber and a small sprig of dill or chive and if serving in a bowl finish with a drizzle of good olive oil.
Ingredients You’ll Need to Make This cold Cucumber Soup
This following is an overview of the ingredients needed to make this Cold Cucumber Soup recipe. For the exact measurements, be sure to refer to the recipe card below.
- Fresh Fruits & Vegetables: English or Hot House Cucumbers, Avocado, Garlic, Lemon,
- Fresh Herbs: Mint Leaves, Chives, Dill.
- Dairy Alternatives: Plain Unsweetened Vegan Yogurt.
- Spices: Ground Cumin, Salt & Pepper.
Note: All cucumbers are different in regard to the amount of water they hold so adjust the herbs and seasonings according to taste.
How to Make This Recipe (Step by Step)
The following is a step-by-step overview of how to make this recipe. For a recap with the ingredient list and exact measurements, be sure to refer to the recipe card below.
Step one: Prepare the Cucumbers
Peel and remove the seeds the cucumbers.
Give them a rough chop before adding to a high speed blender. Save a few pieces to use for garnish. Finely dice the reserved pieces and set aside.
Step Two: Add the Remaining Ingredients to The Blender
To the same blender, add the peeled garlic, avocado, vegan yogurt, fresh herbs, cumin,
salt, pepper and lemon juice.
Step Three: Blend the Cold Cucumber Soup
Blend the cold cucumber soup until well combined and creamy but not too thick. Add a tbsp of water at a time if needed to help thin it out. Taste for seasoning and adjust with either more herbs, lemon juice, salt or pepper.
Step Four: Refrigerate the Soup, then Serve & Enjoy!
Refrigerate for 30-45 minutes before serving. Garnish with finely diced cucumber and a small sprig of dill or chive.
Cold Cucumber Soup – RECIPE VIDEO
Cold Cucumber Soup – RECIPE CARD
Use the recipe card below to save & print this recipe. For additional step by step photos and video instructions, be sure to read the full article above.
Cold Cucumber Soup (Easy, Creamy & Dairy-Free)
Ingredients
- 2 1/2 Large English Cucumbers - or Hot House Cucumbers
- 1/2 cup Vegan Yogurt - Plain and Unsweetened
- 1/2 medium Avocado
- 2 cloves Garlic - or more, to taste
- 1 Lemon - Juiced
- 1/2 teaspoon Ground Cumin
- 2 tablespoons Fresh Mint Leaves - chopped
- 2 tablespoons Fresh Chives - chopped
- 2 tablespoons Fresh Dill - chopped
- 1 pinch Salt - or more, to taste
- 1 pinch Pepper - or more, to taste
- 1 drizzle Olive oil - to garnish
Instructions
- Peel and remove the seeds the cucumbers. Give them a rough chop before adding to a high speed blender. Save a few pieces to use for garnish. Finely dice the reserved pieces and set aside.
- To the blender, add in the peeled garlic, avocado, vegan yogurt, fresh herbs, cumin, salt, pepper and lemon juice.
- Blend until well combined and creamy but not too thick. Add a tbsp of water at a time if needed to help thin it out. Taste for seasoning and adjust with either more herbs, lemon juice, salt or pepper.
- Refrigerate for 30-45 minutes before serving. Garnish with finely diced cucumber and a small sprig of dill or chive.
Equipment
Notes
- Serving Size: Servings will vary according to produce but should serve 2 as a meal and 5 as an appetizer.
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More Vegan Recipes You Might Like
If you enjoyed this cucumber soup recipe, you might also enjoy the following vegan recipes.
- Creamy Tomato Zucchini Soup
- Thai Red Curry Noodle Soup
- Yellow Summer Gazpacho
- Summer Vegetable Chowder
