Cold Cucumber Soup (Easy, Creamy & Dairy-Free)
Made with the freshest seasonal ingredients, this cold cucumber soup is super refreshing and creamy. It can be enjoyed as an appetizer or as a main meal, perfect for a summertime lunch, dinner, or garden party.
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Servings: 2 Servings
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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