Cold Cucumber Soup

Two bowls of cold cucumber soup with silver metal spoons in them.

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4.93 from 28 votes

A cool and creamy, dairy free soup that's perfect for summer. And it's all made easily in a blender.

Prep Time15

Chilling Time1

Total Time1 15

Course: Appetizers and Light Bites, Soups, Stews, and Chilis

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 49kcal

Author: Jenn Sebestyen

Equipment

Blender

Ingredients

For the soup:

2 English cucumbers peeled, seeded, & chopped (about 4 cups)
1 cup unsweetened almond milk
2 garlic cloves
4-5 fresh basil leaves
2 green onions
1 sweet apple peeled & cored (I used a Red Delicious)
juice of ½ lime
½ teaspoon Himalayan pink salt or to taste
water to thin optional, if needed

For the garnish:

diced cucumber
diced red pepper
slivered almonds

Instructions

Place all of the soup ingredients into a high speed blender and purée until smooth. Add water (or additional almond milk) to thin, if needed.
Carefully transfer to an airtight container and place in the fridge for 1 to 2 hours to chill.
Once chilled, serve garnished with diced cucumber, red peppers, and silvered almonds.

Video

Notes

~ Peel and remove the seeds from the cucumbers.

~ To prevent bitterness, slice off the ends of the cucumber first and then peel it from flower end to stem end.

~ Choose a sweet apple variety to contrast the tart lime and herby basil.

~ Switch up the flavor by using fresh dill instead of basil if you prefer. You can also use lemon instead of lime.

~ Use a high speed blender to get this soup silky smooth. If your blender isn't high speed or if your soup doesn't get perfectly smooth after blending, try pouring it through a fine mesh sieve before serving.

~ This Cold Cucumber Soup tastes best when chilled.

~ This recipe is vegan, gluten free and oil free.

~ To make this recipe nut free, use unsweetened, plain soy milk, rice milk, or oat milk and skip the almond garnish.

Storage/Freezing

Store leftovers in an air-tight container in the fridge for 2 to 3 days.

You can also freeze this soup. Transfer the soup to a freezer safe container or plastic bag. It should keep well for up to 3 months. You may need to re-blend it after thawing for the best texture.

*Nutrition facts calculated without garnishes.

Nutrition