Cool, creamy, and bursting with herbaceous freshness, this Vegan Chilled Cucumber Soup is a healthy and refreshing way to beat the heat. Featuring English cucumbers blended with buttery avocado, zesty lemon juice, and fragrant fresh dill and mint, this soup is perfectly balanced and packed with garden-fresh flavors. Almond milk lends a silky texture, while garlic and a splash of olive oil round out the dish with depth and richness. Ready in just 15 minutes and served cold, it’s a no-cook recipe that’s ideal for summer lunches, appetizers, or light dinners. Garnish with extra herbs for an elegant touch, and enjoy this vegan, gluten-free, and dairy-free delight.
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Peel the cucumbers if desired for a less bitter taste. Cut them into chunks.
Halve the avocado, remove the pit, and scoop the flesh from the skin.
In a blender, combine cucumber chunks, avocado, lemon juice, dill, mint, and garlic cloves.
Pour in the almond milk and olive oil, followed by the salt and black pepper.
Blend the mixture on high speed until smooth and creamy. Taste and adjust seasoning if necessary.
Transfer the soup into a large bowl or pitcher, and chill in the refrigerator for at least 2 hours before serving.
Stir well before serving, and garnish with additional fresh dill or mint if desired.
Serving size | (1912.2g) |
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Amount per serving | % Daily Value* |
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Calories | 970.3 |
Total Fat 65.1g | 0% |
Saturated Fat 9.5g | 0% |
Polyunsaturated Fat 7.3g | |
Cholesterol 0mg | 0% |
Sodium 2619.2mg | 0% |
Total Carbohydrate 102.4g | 0% |
Dietary Fiber 29.2g | 0% |
Total Sugars 50.8g | |
Protein 19.9g | 0% |
Vitamin D 117.1IU | 0% |
Calcium 1036.7mg | 0% |
Iron 12.5mg | 0% |
Potassium 3414.5mg | 0% |
Source of Calories