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
Units
Scale
- 1 large English cucumbers roughly chopped (about 2.5 cups), plus more for garnish (leave the skin on)
- 3/4 cup my homemade vegan sour cream (or store-bought)
- 1 large garlic clove
- 1 large juicy lemon juiced
- 1 teaspoon maple syrup (optional)
- 1/2 teaspoon fine salt (or more to taste)
- 1/8 teaspoon black pepper
- 1/4 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