5 from 5 votes
Two bowls of cold cucumber soup with silver metal spoons in them. A lime wedge lies nearby.
Cold Cucumber Soup
Prep Time
15 mins
Total Time
15 mins
 
Cold Cucumber Soup - a cool and creamy, dairy free soup that's perfect for summer. And it's all made easily in a blender.
Course: Appetizer, Soup
Cuisine: dairy free, gluten free, oil free, refined sugar free, soy free, vegan
Keyword: chilled soup, cold summer soups
Servings: 4 servings
Calories: 49 kcal
Author: Jenn Sebestyen
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 onion
  • 1 sweet apple (peeled & cored) (I used a Red Delicious)
  • juice of 1/2 lime
  • 1/2 tsp Himalayan pink salt (or to taste)
  • water to thin (optional, if needed)
For the garnish:
  • diced cucumber
  • diced red pepper
  • slivered almonds
Instructions
  1. 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.

  2. Carefully transfer to an airtight container and place in the fridge for 1-2 hours to chill.

  3. Once chilled, serve garnished with diced cucumber, red peppers, and silvered almonds.

Recipe Notes

~Nutrition facts calculated without garnishes.

 

Nutrition Facts
Cold Cucumber Soup
Amount Per Serving
Calories 49 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 159mg7%
Potassium 122mg3%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 6g7%
Protein 1g2%
Vitamin A 550IU11%
Vitamin C 14mg17%
Calcium 150mg15%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.