You will love this vegan cold cucumber soup on hot summer days or as an aperitizer anytime. It’s easy to prepare and it’s ready in less than 5 minutes.
You simply add all the ingredients in a blender and that’s it. It’s best to place it in the fridge for at least 1 hour, but I am often impatient and eat it immediately. It still tastes great.
Use long cucumbers or short ones, but try to buy the ones with thin skin. For me the ingredients in this recipe are perfect for 2 servings, but create your own consistency. Add water or more cucumbers/yogurt until you find the perfect balance. Cucumber sizes might often vary. Don’t bother with the grams or how much will that be in cups, cause you’ll figure it out.
Use only cold pressed oils for your soup. Also you can replace the lemon juice with lime juice. Fresh dill and fresh basil are the perfect match for this recipe. But you can also add other ingredients, like jalapenos, cilantro, mint, etc.
Don’t forget to also decorate the soup with what you have at that moment in the kitchen. I used some crumble vegan feta, infused basil oil and some edible flowers. Learn here how to decorate your soups and style them.
If you liked this vegan cold cucumber soup, also try the vegan Greek goddess salad recipe.
1 long cucumber ( or 3 small) 1 cup coconut yogurt ( or any vegan yogurt without sugar) 1 tablespoon olive oil juice of 1/2 lemon 1 clove garlic 1 hand fresh dill and basil leaves salt and pepper to taste Step 1: blend everything Step 2: it's best to place it in the fridge for at least 1 hour to chill Step 3: optional add some toppings on top ( I had crumbled vegan feta, basil infused oil and some edible flowers) Step 4: enjoy
Ingredients
Instructions
