Vegan Cold Cucumber Soup
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.
Ingredients
- 4 cups English cucumbers, peeled, and roughly chopped (or use Persian or seeded regular cucumbers)
- 1 cup plain vegan yogurt (or use vegan sour cream)
- 1/8 cup vegetable broth (or water)
- 1 tablespoon olive oil
- 2 tablespoons fresh dill, loosely chopped
- 1/4 cup fresh basil leaves, loosely chopped
- 1 garlic clove
- 2 tablespoons lemon
- 1 tablespoon maple syrup or agave syrup
- 1 shallot (optional)
- salt and pepper to taste
Instructions
- In a blender or food processor, combine the chopped cucumbers, fresh basil, fresh dill, vegetable broth, vegan yogurt, lemon juice, shallot, maple syrup, olive oil, garlic, 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.