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A bowl of vegan cucumber soup
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Vegan Cucumber Soup

This vegan cucumber soup is nice and cooling, perfect for summer. It has pleasing flavors and is a lovely soup or palate cleanser.
Course Soup
Cuisine American
Keyword cucumber soup, vegan cucumber soup
recipe soups
Prep Time 3 minutes
Total Time 3 minutes
Servings 2
Calories 185kcal
Author Rachna Parmar

Equipment

Ingredients

  • 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

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: 185kcal | Carbohydrates: 14g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 140mg | Potassium: 602mg | Fiber: 2g | Sugar: 10g | Vitamin A: 432IU | Vitamin C: 10mg | Calcium: 196mg | Iron: 1mg