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+ servings
Two bowls of cold cucumber soup with silver metal spoons in them.
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4.88 from 16 votes

Cold Cucumber Soup

A cool and creamy, dairy free soup that's perfect for summer. And it's all made easily in a blender.
Prep Time15 mins
Total Time15 mins
Course: Appetizers and Light Bites, Soups, Stews, and Chilis
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 4 servings
Calories: 49kcal

Equipment

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

Calories: 49kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Sodium: 159mg | Potassium: 122mg | Fiber: 2g | Sugar: 6g | Vitamin A: 550IU | Vitamin C: 14mg | Calcium: 150mg | Iron: 0.9mg