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–+ servings
glass with creamy cold cucumber soup.
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5 from 3 votes

Creamy Cold Cucumber Soup

Beat the heat with a bowl of creamy cold cucumber soup. This no-cook delight is a refreshing and effortless meal option.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Beverage, Soups & Stews
Cuisine: Mediterranean, Spanish-Inspired
Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
Keyword: chilled soup, cold soup, cucumber soup
Season: Spring Recipes, Summer Recipes, Year Round
Diet: Gluten-Free, Grain-Free, Nut-Free, Oil-Free, Refined Sugar-Free, Vegan, Vegetarian, Whole Food Plant-Based
Method: Blended
Ingredient Group: Vegetable Recipes
Servings: 2 Servings
Calories: 226kcal
Author: Gustavo De Obaldia

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
Cups - Metric

Instructions

  • 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

Use ingredients straight from the fridge so you can enjoy the soup right away without having to chill it further.

Nutrition

Calories: 226kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 613mg | Potassium: 802mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1084IU | Vitamin C: 41mg | Calcium: 231mg | Iron: 2mg