When the heat ramps up, there’s nothing quite like a glass of cold cucumber soup to cool things down. This creamy delight is your ticket to a refreshing, light meal on those warm summer evenings.
Hey there! If you’re anything like me, you know the struggle of finding something that's both easy to whip up and a delight to your taste buds. This cucumber soup is exactly that—a no-cook wonder that’s as effortless as tossing ingredients into a blender. Plus, it’s a cool companion on those days when the stove might as well be a no-go zone.
Now, let’s talk about this chilled soup, a blissful nod to some culinary favorites. Inspired by the cold Spanish soup, gazpacho, and our beloved chickpea cucumber salad, this recipe is a fusion that’ll send your taste sensors on a little vacation. It’s the kind of dish that promises a refreshing zing with every spoonful, perfect for lazy summer days or when you need a quick, nutritious fix.
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💚 Why you will love this recipe
- Wholesome ingredients
- Made in 5 minutes
- High in protein
- Summer-y vibes
- Snack or appetizer
🧾 Ingredients
The ingredients that make this chilled soup so good are:
- English cucumbers: Provide a crisp, fresh base that blends smoothly for a refreshing taste.
- Hass avocado: Adds a creamy texture and a touch of richness to balance the zest.
- Leek: Offers a mild, slightly sweet onion flavor that enhances the overall savoriness.
- Soy yogurt: Contributes creaminess, plant protein, and a tang to the soup.
- Basil leaves: Bring a pop of herby brightness, complementing the cool cucumber perfectly.
- Lemon juice: Injects a zesty kick to lift all the flavors beautifully.
- Garlic clove: Delivers a savory depth that rounds out the soup’s freshness.
- Grape tomatoes (optional): Add a colorful garnish that provides a burst of juicy sweetness.
See the recipe card for quantities.
Substitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| English cucumbers | Persian cucumbers or regular* |
| Hass avocado | Extra virgin olive oil or overnight-soaked cashews |
| Leek | Green onions, onions, or shallots |
| Soy yogurt | Silken tofu or other plant-based yogurt (not coconut) |
| Basil leaves | Mint leaves |
| Lemon juice | Lime juice or apple cider vinegar |
| Garlic clove | Garlic powder |
*If using regular cucumbers with seeds, make sure to remove the seeds to maintain a smooth texture in your soup.
🍽 Equipment
Blender or food processor.
🔪 Instructions
Begin by thoroughly washing the cucumbers, leeks, and basil leaves. Peel the cucumbers if desired, especially if they are waxed.
Step 1: Roughly chop the cucumbers, leeks, and basil leaves to prepare them for blending.
Step 2: Blend the chopped cucumbers, leek, avocado, garlic, and basil with a cup of soy yogurt and lemon juice.
Step 3: Season with salt. Blend all ingredients until completely smooth, checking the consistency and making sure no chunks remain.
💡 Expert Tips
Start using cold ingredients so the soup is chilled and ready to serve immediately after blending.
Avoid coconut yogurt, as its robust flavor can overpower the more delicate tastes of cucumber and basil.
It's also important to measure your ingredients carefully; this soup relies on the balance of its mild flavors, so each one needs to shine without overwhelming the others.
Additionally, blend the soup thoroughly until it’s completely smooth with no chunks or pieces for a silky and smooth texture. However, be careful not to overblend, as doing so can warm the soup and lead to oxidation.
Finally, consider garnishing with a drizzle of olive oil or a sprinkle of finely chopped herbs just before serving to enhance the visual appeal and add a touch of freshness.
📖 Variations
Spicy: Add a dash of white pepper or a small amount of diced jalapeño to the blend for a touch of heat.
Different herbs: For an aromatic twist, replace the basil with dill or cilantro, which pairs wonderfully with cucumber and adds an exciting flavor profile.
🥢 How to serve
Garden Fresh: In a glass or shallow bowl, arrange sliced cherry tomatoes, drizzle with a thick balsamic glaze, add swirls of soy yogurt, and scatter small basil leaves on top. This vibrant and colorful presentation not only looks beautiful but also adds a variety of textures and flavors that complement the creamy cucumber base. To pair, add a slice of crusty Italian artisan bread.
Elegant Appetizer: Pour the soup into shot glasses and top each with a small spoonful of finely diced red bell peppers and a sprig of parsley. This presentation is perfect for parties or as a sophisticated starter for a summer dinner.
Chilled and Simple: Serve this cucumber soup in a chilled bowl, garnished with a few slices of cucumber and a sprinkle of finely chopped chives for a classic look that enhances the soup’s fresh, clean taste.
If you are not ready to wash your blender and are still wondering what to have for dinner, make this healthy pasta salad. Whether served warm or chilled, its protein-rich goodness is sure to leave you feeling happily nourished.
🥡 Storage
Keeping the Cucumber Soup in the Fridge: Store any leftover cucumber soup in an airtight container to maintain its freshness. It will keep well for up to 3 days. Be sure to stir it well before serving, as separation may occur.
How to Freeze: Although this cucumber soup is best enjoyed fresh, you can freeze it in a freezer-safe container or bag. Leave a little space at the top, as the soup will expand when frozen. To defrost, transfer it to the fridge overnight and then give it a thorough stir to recombine any ingredients that have separated
❓ FAQ
Yes, it's perfect for making ahead as the flavors meld together beautifully when chilled overnight.
Certainly, you can substitute with regular yogurt, but keep in mind it will change the flavor slightly and will not be vegan.
To thicken the soup, add more avocado, yogurt, or soaked cashews.
📚 More cold soup recipes
These soups are either traditionally served chilled or can optionally be served cold:
Both the watermelon rind soup and the cold Spanish Soup are designed to be served chilled as a beverage or appetizer.
The carrot ginger soup and spicy cauliflower soup can be served either hot or chilled.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Creamy Cold Cucumber Soup
Equipment
Ingredients
- 2 English cucumbers large
- ½ hass avocado small
- 2 oz leek about 2 inches
- 1 cup soy yogurt
- 6 leaves basil large
- 1 ½ tablespoons lemon juice
- 1 clove garlic
- ½ teaspoon salt
Optional
- 2 grape tomatoes sliced into quarters
Directions
- Prepare Ingredients: Begin by thoroughly washing the cucumbers, leek, and basil leaves. Peel the cucumbers if they are waxed, and roughly chop them along with the leek and basil to get them ready for blending.
- Blend Everything Together: Into your blender, add the chopped cucumbers, leek, avocado, garlic, and basil. Pour in the soy yogurt and lemon juice. Season with salt and blend until the mixture is completely smooth, ensuring there are no chunks left.
- Adjust Consistency and Season: Taste the soup to see if it needs more seasoning and adjust as necessary. If the soup is too thick for your liking, add a little water or more lemon juice to thin it out slightly and bring out more tanginess.
- Chill the Soup: Transfer the soup to a container and refrigerate for at least one hour. This allows the flavors to meld together and the soup to chill thoroughly.
- Serve Chilled: Serve the soup in individual bowls or glasses, garnished according to your preference:Enhance with sliced cherry tomatoes, a thick balsamic glaze, swirls of soy yogurt, and small basil leaves for a colorful and inviting presentation.Serve in shot glasses topped with finely diced red bell peppers and a sprig of parsley for a sophisticated starter.
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Alex RIdhe
This is exactly the refreshing kind of food we've been looking to make and enjoy for our patio dinners this summer. The weather is getting warmer and this looks so refreshing. Thanks for this recipe!
Our Plant-Based World
Hi Alex, we are thrilled that you found our recipe appealing and enjoyable! We'll keep them coming! Thank you very much for your kind words and hope you try more of our recipes!
best,
Gus & Jaoco
Taly
the Creamy Cold Cucumber Soup was a refreshing delight on a warm afternoon. Its smooth texture and balanced flavors made for a perfect summer treat.
I appreciated the simplicity of the recipe, which allowed the natural taste of the cucumbers to shine through. Definitely a go-to for cooling down on hot days!