Vegan Cucumber Soup

Summer is the perfect time for this cool vegan cucumber soup. It is so light, looks pleasing and tastes just so delicious.

This is a no cook recipe that is even better for summer. You can serve it chilled or use chilled ingredients. Either way it tastes good and is so easy to make.

You will also love these soups: vegetable orzo soup, vegan Tom Kha soup, vegan pumpkin soup, broccoli soup and leek and potato soup.

Ingredients

Cucumber: I have used 2 big cucumbers, peeled and chopped.

Plant-based yogurt or buttermilk: I have used 1 cup.

Herbs: A handful of mint and basil leaves is all that is needed.

Lemon juice: 1 tsp. Or as needed.

Salt and Pepper is used to taste.

Garlic: I love the kick of garlic. Just one clove is enough.

Olive oil: For garnish and a nutty taste.

Instructions

Peel and chop the cucumbers. If using Persian cucumbers, you may leave the peel on. Add to a blender. Add one clove garlic, half of the herbs, salt, pepper, lemon juice and vegan buttermilk or plant-based yogurt.

Blend till everything is smooth. That’s it. Taste and adjust seasoning. Your vegan cucumber soup is ready. Chill for an hour before serving.

Top with a swirl of olive oil. Garnish with fresh mint, basil and cucumber segments and serve this lovely summer soup.

This chickpea soup is delicious too.

Expert Tips

1. You may use other herbs like dill and cilantro too.

2. In case you don’t like plant-based yogurt or buttermilk, you may use plant-based milk like coconut milk or almond milk here.

3. If you prefer a smoother soup, you may strain the soup after blending in a fine mesh sieve.

4. For added crunch, you can top with croutons.

5. You may store the soup for upto 3 days in the fridge. Mix well and thin it down with water if needed before serving.

Here’s the recipe card:

📖 Recipe Card

Vegan Cucumber Soup

Rachna Parmar

This vegan cucumber soup is nice and cooling, perfect for summer. It has pleasing flavors and is a lovely soup or palate cleanser.

5 from 1 vote

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Prep Time 3 minutes mins

Total Time 3 minutes mins

Course Soup

Cuisine American

Servings 2

Calories 185 kcal

Equipment

• 1 Chef's knife
• 1 Blender

Ingredients

 

1x2x3x

• 2 cucumbers
• 1 cup plant-based buttermilk or yogurt
• ½ tsp. Pepper
• 1 tbsp. olive oil
• handful mint and basil leaves
• 1 clove garlic optional
• Salt to taste

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Instructions

 

• Peel and chop the cucumbers. If using Persian cucumbers, you may leave the peel on. Add to a blender. Add one clove garlic (optional), half of the herbs, salt, pepper, lemon juice and vegan buttermilk or plant-based yogurt.
• Blend till everything is smooth. That’s it. Taste and adjust seasoning. Your vegan cucumber soup is ready. Chill for an hour before serving.
• Top with a swirl of olive oil. Garnish with fresh mint, basil and cucumber segments and serve this lovely summer soup

Notes

1. You may use other herbs like dill and cilantro too.

2. In case you don’t like plant-based yogurt or buttermilk, you may use plant-based milk like coconut milk or almond milk here.

3. If you prefer a smoother soup, you may strain the soup after blending in a fine mesh sieve. I like it this way.

4. For added crunch, you can top with croutons.

5. You may store the soup for upto 3 days in the fridge. Mix well and thin it down with water if needed before serving.

Nutrition

Calories: 185kcalCarbohydrates: 14gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 14mgSodium: 140mgPotassium: 602mgFiber: 2gSugar: 10gVitamin A: 432IUVitamin C: 10mgCalcium: 196mgIron: 1mg

Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks

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