3-Minute Cold Cucumber Soup Recipe (Dairy-Free)
The best vegan cucumber soup recipe that's refreshing, easy to make, and flavorful.
Ingredients
- 12 mini cucumbers or 3 medium cucumbers
- 1 cup fresh basil leaves
- 1 garlic clove
- 6 oz non-dairy yogurt
- 2 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar or fresh lemon juice
- 1 tsp sea salt
- 1/2 cup water
- 1/2 tsp maple syrup or honey (optional)
- fresh mint, dill, or chives, for garnish
Instructions
- Add all ingredients to a high-powered blender or food processor and blend until smooth and creamy. Transfer to the fridge in an air-tight container for at least 30 minutes.
- Serve chilled with crackers or cassava flatbread, garnish with fresh herbs, thinly sliced cucumbers, and a drizzle of extra-virgin olive oil.
Video
Notes
Optional add-ins: hot sauce, fresh mint, and served with crackers or bread.
How to store the soup: Store it in an airtight container and let it chill in the fridge for 3–4 days. To store longer, store the soup in a freezer-friendly container, and voila – your refreshing soup is all set for up to 2 months.
Tips for making this soup:
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- Optimize your soup-making experience with a high-speed blender for a velvety consistency.
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- Elevate your dish with high-quality ingredients to maximize nutritional benefits.
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- Swap apple cider vinegar with fresh lemon juice if needed—flexibility at its finest!
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- Personalize your culinary creation by adding your favorite herbs and spices for a uniquely tailored taste adventure.