Vegan Cold Cucumber Soup (Ready in 3-Minutes)
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 and/or fresh mint
- 5 cloves of garlic
- 6 oz non-dairy yogurt
- 2 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp sea salt
- 1/2 cup water
- 1/2 tsp maple syrup (optional) or sweetner of your choice
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 serve with crackers or bread.
How to store the soup: You can store cucumber soup in the fridge for up to a week. Alternatively, you can freeze the soup for a couple of months in an air-tight container.