Summer calls for light, refreshing dishes that cool you down and nourish your body. One such delightful treat is chilled cucumber soup, a vegan-friendly recipe that is as easy to make as it is delicious.
This soup combines the crispness of fresh cucumbers with the creamy texture of plant-based yogurt, accented by zesty lemon and fresh herbs. Perfect as a starter or a light lunch, it’s packed with hydrating ingredients and vibrant flavors that awaken your palate without weighing you down.
Whether you’re looking for a healthy snack or an elegant appetizer for your next gathering, this chilled cucumber soup fits the bill. It’s quick to prepare, requires minimal cooking, and can be customized with your favorite herbs and spices.
Plus, it’s dairy-free, gluten-free, and naturally low in calories, making it an ideal choice for anyone following a vegan or plant-based lifestyle.
Why You’ll Love This Recipe
This vegan chilled cucumber soup is a fantastic way to enjoy the fresh flavors of summer produce. Here’s why it stands out:
- Refreshing and light: The cool cucumbers and tangy lemon juice provide a perfect balance of flavors that cool you down on hot days.
- Easy to make: In just a few minutes, you can whip up this soup using simple ingredients and minimal kitchen equipment.
- Nutritious: Cucumbers are hydrating and low-calorie, and the addition of plant-based yogurt adds creaminess without dairy or excess fat.
- Versatile: Customize with fresh herbs like dill, mint, or basil to suit your taste preferences.
- Perfect for meal prep: Make it ahead of time and store in the fridge for a quick, healthy snack or lunch.
Ingredients
- 3 large cucumbers, peeled and chopped
- 1 cup unsweetened vegan yogurt (coconut or almond-based works well)
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped (or substitute with mint or basil)
- 1/4 cup fresh chives, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup cold water (optional, to adjust consistency)
Equipment
- High-speed blender or food processor
- Sharp knife
- Cutting board
- Mixing bowl
- Spoon for stirring
- Measuring spoons and cups
- Serving bowls
- Refrigerator for chilling
Instructions
- Prepare the cucumbers: Peel the cucumbers to reduce bitterness and chop them into chunks for easier blending.
- Combine ingredients: Add the chopped cucumbers, vegan yogurt, minced garlic, lemon juice, fresh dill, chives, and olive oil into your blender or food processor.
- Blend until smooth: Blend all ingredients on high speed until the mixture is creamy and smooth. If the soup is too thick, add cold water little by little until you reach your desired consistency.
- Season: Taste the soup and add salt and pepper as needed. Blend again briefly to incorporate the seasoning.
- Chill: Transfer the soup to a mixing bowl or container and refrigerate for at least 1 hour to let the flavors meld and the soup to become refreshingly cold.
- Serve: Stir the soup before serving and garnish with extra fresh dill or chives if desired. Enjoy your chilled cucumber soup immediately for best flavor and texture.
Tips & Variations
For a tangier flavor, add a splash of apple cider vinegar or swap lemon juice with lime juice.
- Add avocado: For extra creaminess and healthy fats, blend in half an avocado.
- Use fresh herbs: Experiment with mint for a cooling twist, or basil for a slightly sweet note.
- Make it spicy: Add a pinch of cayenne pepper or a few drops of hot sauce to give your soup a kick.
- Use coconut milk: Substitute vegan yogurt with light coconut milk for a tropical flavor.
- Boost protein: Add a scoop of vegan protein powder or silken tofu for a more filling option.
- Garnish ideas: Toasted pumpkin seeds, chopped radishes, or a drizzle of herb-infused olive oil make for beautiful and tasty toppings.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 90 | 5% |
| Total Fat | 5g | 7% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 120mg | 5% |
| Total Carbohydrates | 8g | 3% |
| Dietary Fiber | 1.5g | 6% |
| Sugars | 3g | – |
| Protein | 2g | 4% |
| Vitamin A | 300 IU | 6% |
| Vitamin C | 10 mg | 15% |
| Calcium | 60 mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
Chilled cucumber soup is wonderfully versatile. Serve it as a light appetizer before a summer meal or as a refreshing midday snack.
Pair it with crusty gluten-free bread or a fresh spring salad for a complete meal.
For a heartier option, add a side of roasted vegetables or a grain bowl. This soup also complements dishes like a Mediterranean mezze platter or vegan sandwiches.
Looking for more recipes to elevate your plant-based cooking? Check out Thelma Sanders Squash Recipe for a savory vegetable side, or satisfy your sweet tooth with this creamy Peanut Butter Gelato Recipe.
For a tangy condiment to brighten your meals, try the vibrant Pickled Cherry Pepper Recipe.
Conclusion
This vegan chilled cucumber soup is an absolute summer favorite that combines simplicity, nutrition, and flavor in every spoonful. It’s a refreshing way to stay cool and hydrated while enjoying a dish that requires minimal preparation but delivers maximum taste.
Whether you’re hosting a dinner party, preparing a quick lunch, or simply craving something light and healthy, this recipe is sure to become a staple in your kitchen rotation.
Don’t hesitate to experiment with different herbs and add-ins to make it uniquely yours. And if you love recipes that are easy, wholesome, and delicious, be sure to explore more on this site to keep your menu exciting and diverse.
Enjoy your chilled cucumber soup and happy cooking!
📖 Recipe Card: Chilled Cucumber Soup Recipe Vegan
Description: A refreshing and light vegan cucumber soup perfect for hot days. Blended with herbs and plant-based yogurt for a creamy texture.
Prep Time: PT10M
Cook Time: PT0M
Total Time: PT10M
Servings: 4 servings
Ingredients
- 2 large cucumbers, peeled and chopped
- 1 cup plain vegan yogurt
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint leaves
- 1 small garlic clove
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water
Instructions
- Combine cucumbers, vegan yogurt, dill, mint, garlic, lemon juice, olive oil, salt, and pepper in a blender.
- Add cold water and blend until smooth.
- Taste and adjust seasoning if needed.
- Chill the soup in the refrigerator for at least 1 hour before serving.
- Serve cold, garnished with extra dill or mint if desired.
Nutrition: Calories: 90 kcal | Protein: 3 g | Fat: 5 g | Carbs: 8 g
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