Cool off with this refreshing and creamy Dairy-Free Chilled Cucumber Soup, a vibrant blend of garden-fresh ingredients and luscious avocado. Perfect for hot summer days, this no-cook recipe combines the crispness of English cucumbers, the herbaceous notes of dill and mint, and a zesty kick of lime juice, all blended to silky perfection. Naturally dairy-free and vegan, this light yet satisfying soup is ready in just 20 minutes and requires no cooking, making it an ideal choice for effortless entertaining or a healthy midweek meal. Serve this chilled cucumber soup as an elegant appetizer or a light lunch, garnished with extra fresh herbs for a restaurant-worthy presentation.
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Peel the cucumbers, then cut each cucumber in half lengthwise and scoop out the seeds using a spoon.
Roughly chop the cucumbers into chunks and add them to a blender.
Peel and pit the ripe avocado and add the flesh to the blender with the cucumbers.
Add fresh dill, fresh mint leaves, lime juice, garlic clove, and chopped green onion to the blender.
Pour in olive oil and cold water, then season with salt and black pepper.
Blend the ingredients on high speed until the mixture is very smooth and creamy. If the mixture is too thick, add a little more cold water to reach your desired consistency.
Taste the soup and adjust seasoning if needed, adding more lime juice, salt, or pepper as per your preference.
Chill the soup in the refrigerator for at least 2 hours to let the flavors meld.
Stir well before serving and garnish with additional dill or mint leaves, if desired. Serve cold.
Serving size | (1423.7g) |
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Amount per serving | % Daily Value* |
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Calories | 641.4 |
Total Fat 51.8g | 0% |
Saturated Fat 7.8g | 0% |
Polyunsaturated Fat 5.4g | |
Cholesterol 0mg | 0% |
Sodium 1227.3mg | 0% |
Total Carbohydrate 50.3g | 0% |
Dietary Fiber 17.6g | 0% |
Total Sugars 15.9g | |
Protein 10.5g | 0% |
Vitamin D 0IU | 0% |
Calcium 205.0mg | 0% |
Iron 4.1mg | 0% |
Potassium 2085.1mg | 0% |
Source of Calories