There's nothing like a chilled, creamy soup on a hot summer day! This easy vegan cucumber soup is fresh, herby, and hydrating and is made in minutes with simple, wholesome ingredients. It's the perfect way to use up garden cucumbers and stay cool all season long.
Every summer, our backyard garden is overflowing with cucumbers, and I'm always excited to find new ways to enjoy them beyond my go-to recipes like classic tzatziki and the viral TikTok cucumber salad. This cold creamy cucumber soup has quickly become my newest favorite: light, refreshing, and so incredibly simple to make.
If you love the creamy, garlicky, herby flavors of tzatziki, you'll love this soup. It's served gazpacho-style, so it's completely chilled - perfect for hot days when you don't want to cook. Fresh lemon juice adds brightness, dill (which we also grow in our garden) brings a fresh, aromatic flavor, and hydrating cucumber makes every spoonful crisp and light.
What makes this recipe even better? It's completely dairy-free yet still rich and creamy, thanks to my homemade vegan sour cream made from cashews (you can also use store-bought vegan sour cream if you're short on time). This soup is so easy to make - just throw everything in the blender and you have an easy summer dish!
Ingredients
I love how flexible this recipe is. You can thin it out to your perfect texture by adding cold water a tablespoon at a time (I personally prefer a thinner soup), add more or less garlic to taste (I like two cloves for an extra bold, garlicky kick!), and blend in ice cubes so it's chilled and ready to serve right away. For a pretty presentation, I pulse in the dill at the end so you get those vibrant green flecks.
And since no cooking is required, it's the perfect make-ahead dish to chill in the fridge until you're ready to eat.
How to Make this Creamy Cucumber Soup
1. Blend everything but the dill and ice.
2. Add the dill and pulse.
3. Add the ice and blend again to chill.
4. Pour into a bowl, garnish and serve!
Serving & Storage
Serve this soup cold as a light lunch, appetizer, or refreshing summer snack. Leftovers keep well in an airtight container in the fridge for up to two days. Just give it a quick stir before serving.
Whether you're working through a garden cucumber bounty or just craving something cool and creamy, this chilled vegan cucumber soup is a fresh and easy way to celebrate summer's best flavors. Enjoy!
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Cold and Creamy Cucumber Soup
- Total Time: 5 minutes
- Yield: 2 1x
- Diet: Vegan
Description
There's nothing like a chilled, creamy soup on a hot summer day! This easy vegan cucumber soup is fresh, herby, and hydrating and is made in minutes with simple, wholesome ingredients. It's the perfect way to use up garden cucumbers and stay cool all season long.
Ingredients
- 1 large English cucumbers roughly chopped (about 2.5 cups), plus more for garnish (leave the skin on)
- ¾ cup my homemade vegan sour cream (or store-bought)
- 1 large garlic clove
- 1 large juicy lemon juiced
- 1 teaspoon maple syrup (optional)
- ½ teaspoon fine salt (or more to taste)
- ⅛ teaspoon black pepper
- ¼ cup fresh dill plus more for garnish
- 1-2 handfuls of ice to serve chilled
Instructions
- Add all ingredients but the dill to a blender.
- Blend until smooth and creamy. Add the dill and pulse a couple times to incorporate. If the soup is too thick, add cold water one tablespoon at a time until you reach your desired consistency. Add 1 handful of ice and blend again to chill it.
- Pour into a bowl garnish with a drizzle of olive oil and a sprinkle of dill. You can also add freshly ground black pepper and mini cucumber slices.
Equipment
Buy Now → - Prep Time: 5
- Category: Soup
- Method: Blender
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