During the summer months, there’s nothing quite like a chilled bowl of Vegan Cold Cucumber Soup to keep you feeling cool and satisfied! It’s so easy to make. No cooking is involved — everything is put in the blender and whirled until smooth. Then simply chill and serve.

This refreshing cold soup is perfect for lunch or as a starter for dinner. With just a handful of ingredients and minimal prep, you can whip up this healthy no-cook cucumber soup in no time! This light and nutritious soup is not only quick to make but also packed with flavor. Whether you serve it as an appetizer or a main dish, this refreshing cold cucumber soup is sure to impress your guests and keep you feeling cool.

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A bowl of Cool Cucumber Soup garnished with fresh sprouts and herbs

No cooking with this soup, so when you crave something light and healthy, this vegan chilled soup recipe with cucumbers and herbs is the perfect answer. Not only is it delicious, but it also provides a refreshing way to enjoy your garden veggies. So grab your blender and try this simple cucumber parsley soup recipe today—it’s a surefire way to elevate your summer dining experience!

What you’ll love about this recipe:

No cooking.
Quick and easy.
Refreshing flavor.
Garden-to-table vibrant presentation recipe.
Light and low-calorie.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, you can prepare it in advance and store it in the fridge for up to 3 days.

Can I use other herbs?

Absolutely! Feel free to substitute or add herbs like thyme, basil or mint for a different flavor.

What is the texture like?

The soup has a smooth, creamy texture, thanks to the blended cucumbers and vegan yogurt.

Can I make it spicier?

Yes! Add a pinch of cayenne pepper, a shake of red pepper, or some chopped jalapeño for a kick.

Is it suitable for kids?

Yes, its mild flavor and vibrant color make it appealing to kids.

How can I enhance the flavor?

Add a splash of lemon juice or a drizzle of olive oil for extra flavor before serving.

Can I use Greek yogurt instead of vegan yogurt?

Yes, if you’re not strictly vegan, Greek yogurt works well for added creaminess.

What type of cucumbers should I use?

English cucumbers or Persian cucumbers are ideal due to their mild flavor and thin skin.

Is this soup gluten-free?

Yes, all the ingredients are gluten-free. Make sure the vegan yogurt is also gluten-free.

How can I make it creamier?

You can add more vegan yogurt or a splash of coconut milk for extra creaminess.

How do I adjust the thickness of the soup?

To make it thinner, add more vegetable broth or water; for a thicker soup, omit the vegetable broth or water and add more yogurt.

What should I garnish it with?

Garnish with extra parsley or dill, sprouts, a drizzle of olive oil, or a sprinkle of sesame seeds for added flavor and texture.

How can I incorporate more veggies?

Feel free to add ingredients like avocado or bell peppers for added nutrition and flavor.

Is this soup good for meal prep?

Yes, it’s a great meal prep option for quick, healthy lunches or snacks throughout the week.

Cooking Tips:

Choose Fresh Ingredients: Use the freshest cucumbers and parsley for the best flavor and nutrition.
Chill the Ingredients: For an extra refreshing soup, chill your cucumbers and other ingredients in the fridge before blending.
Use a High-Speed Blender: A high-speed blender will give you a smoother texture, ensuring all ingredients are well combined.
Adjust Seasoning: Taste as you go! Start with a little salt and pepper, then adjust according to your preference.
Experiment with Spices: Try adding spices like cumin or smoked paprika for a unique flavor twist.
Blend in Batches: If your blender is small, blend in batches to avoid overflow and ensure even mixing.
Make it Creamy: For a creamier texture, blend in more vegan yogurt or a splash of nut milk after the initial blend.
Serve Cold: Ensure the soup is thoroughly chilled before serving for the best taste and experience.
Garnish Creatively: Enhance presentation with garnishes like cucumber slices, fresh herbs, or edible flowers for a pop of color.
Adjust Texture: If you prefer a chunkier soup, reserve some diced cucumbers to stir in after blending.
Store Properly: Keep leftovers in an airtight container in the fridge and consume within 3 days for optimal freshness.
Pair with Accompaniments: Serve with crusty bread, pita chips, or a side salad for a complete meal.
Use a Food Processor: If you don’t have a blender, a food processor can work well to achieve a smooth consistency.
Taste Test: Don’t forget to taste the soup before serving to ensure the flavors are balanced and to your liking!

Serve with:

Illustration of a food storage container

Make-ahead and Storage Tips

Make-ahead Tips

Prep Ingredients: Chop cucumbers, parsley, dill, and any other veggies a day in advance. Store them in airtight containers in the fridge.
Blend Ahead: You can blend the soup up to 2 days in advance. Just store it in the fridge in an airtight container.
Chill Before Serving: Make the soup a few hours ahead of time to allow it to chill completely for the best flavor and refreshment.
Portion Control: Consider making individual servings and storing them in mason jars or small containers for easy grab-and-go meals.

Storage Tips

Refrigeration: Store leftover soup in an airtight container in the fridge. It will keep for up to 3 days.
Freezing: This soup is best when made fresh.

More Tasty Vegan Soup Recipes

Prep Time:10

Total Time:10

Ingredients

3 large cucumbers, peeled and roughly chopped
¼ cup fresh parsley leaves, loosely chopped
⅓ cup fresh dill, loosely chopped
½ cup vegetable broth (or water)
1 cup plain vegan yogurt (or vegan sour cream)
1 tablespoon lemon
1 tablespoon maple syrup or agave syrup
1 shallot
2 tablespoons olive oil (optional)
1 garlic clove (optional)
salt and pepper to taste

Instructions

In a blender or food processor, combine the chopped cucumbers, fresh parsley, fresh dill, vegetable broth, vegan yogurt, lemon juice, shallot, maple syrup, olive oil, garlic (if using), salt, and pepper. Blend until smooth.
Taste the soup and adjust the seasoning as needed. You can add more lemon juice for acidity or salt and pepper to suit your taste.
Transfer the soup to a bowl or container and refrigerate for at least 30 minutes to chill. This will enhance the flavors and make it extra refreshing.
Once chilled, stir the soup again and serve in bowls. Drizzle with olive oil (if using) and garnish with chopped cucumber, dill, sprouts or parsley.

Servings: 4