Cool off on a hot day with this refreshing and creamy Soy-Free Chilled Cucumber Mint Soup! Bursting with the crisp flavors of cucumber, buttery avocado, and fragrant fresh mint, this dairy-free and plant-based recipe is perfect for health-conscious eaters or anyone seeking a light, cooling dish. Non-dairy yogurt made from almond or coconut milk adds a luscious texture, while a hint of garlic and lemon juice intensifies the flavor profile. Ready in just 15 minutes and requiring no cooking, this summer soup is a breeze to prepare. Serve it chilled with a garnish of mint leaves for an elegant appetizer or a light lunch that's as nourishing as it is delicious.
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Peel the cucumbers, cut them lengthwise, and scoop out the seeds. Chop the cucumbers into chunks and set aside.
Cut the avocados in half, remove the pits, scoop out the flesh, and set aside.
In a blender, combine the chopped cucumbers, avocado flesh, mint leaves, non-dairy yogurt, lemon juice, garlic cloves, and water or vegetable broth.
Blend the ingredients until smooth and creamy. If the mixture is too thick, add more water or broth until the desired consistency is reached.
Add salt, black pepper, and olive oil to the blender. Blend again until everything is well incorporated.
Taste the soup and adjust seasoning if needed.
Transfer the soup to a large bowl or pitcher, cover, and refrigerate for at least 1 hour until well-chilled.
Serve the chilled soup in bowls, garnished with a few mint leaves on top for a fresh touch.
Serving size | (2010.7g) |
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Amount per serving | % Daily Value* |
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Calories | 1451.1 |
Total Fat 113.9g | 0% |
Saturated Fat 24.8g | 0% |
Polyunsaturated Fat 2.7g | |
Cholesterol 0mg | 0% |
Sodium 3434.4mg | 0% |
Total Carbohydrate 105.5g | 0% |
Dietary Fiber 44.5g | 0% |
Total Sugars 27.6g | |
Protein 23.1g | 0% |
Vitamin D 0IU | 0% |
Calcium 753.7mg | 0% |
Iron 9.4mg | 0% |
Potassium 4546.9mg | 0% |
Source of Calories