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cucumber soup recipe

Vegan Cold Cucumber Soup (Ready in 3-Minutes)

Shana Thomas
The best vegan cucumber soup recipe that's refreshing, easy to make, and flavorful.
5 from 5 votes
Prep Time 2 minutes
Cook Time 0 minutes
1 minute
Course Main Course, Soup
Cuisine American
Servings 8
Calories 185 kcal


  • 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


  • 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. 



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. 
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