Vegan Cold Cucumber Soup is a refreshing and pleasant summertime dish. You can prepare this tasty soup with fresh cucumbers, plant-based almond milk, sweet apple, and fresh herbs. This soup is flavorful, nutrient-dense, and hydrating. It gives a delightful refreshing blend of salty, sweet, and acidic flavors. This Vegan Cold Cucumber Soup is surprisingly low in calories (49 kcal) with 11 grams of carbohydrates and 1 gram of fat. It is also a fantastic method to stay cool and beat the heat during the peak of the summer season. Anyone looking for a filling and healthy lunch or snack should try this soup. Let’s make this soup with the cooking instructions and tips (listed below).
EQUIPMENT:
- One peeler
- A sharp knife
- High-speed food blender
- One tightly closed vessel
INGREDIENTS:
For the soup:
- Peeled and chopped English cucumbers 2, approx. 4 cups
- 1 cup of unsweetened almond milk
- Chopped garlic cloves 2
- Fresh basil leaves 4 to 5
- Green onions 2
- Peeled sweet apple 1
- Half a teaspoon of lime juice
- Himalayan pink salt 1/2 teaspoon, or according to taste
- Water to thin the cucumber consistency, it’s optional
For the garnish:
- Diced red pepper
- Cube shape cucumber
- Silvered almonds
INSTRUCTIONS:
- First, remove the exterior layer of cucumbers and apples with a peeler.
- By using a knife, cut the apples and cucumbers into finely chopped sizes.
- Add chopped cucumber, apple, green onions, garlic cloves, unsweetened almond milk, lime juice, basil leaves, and salt to a high-speed blender.
- Process all items at high speed until the soup consistency is uniform.
- Next, add a splash of water, if the soup texture is thickened.
- The tasty cucumber soup is ready.
- Gently shift the soup in a tightly closed vessel and refrigerate it for one to two hours to chill.
- When the soup is chilled, decorate it with silvered almonds, red peppers, and cucumbers.
UNIQUE SERVING SUGGESTIONS
Dinner option:
- Serve this soup with light dinner salads, such as Cherry tomato couscous salad, Panzanella salad, or Mediterranean chickpea salad.
Appetizer:
- Enjoy it with Tzatziki, stuffed zucchini boats, roasted vegetable pasta, or grilled vegetable skewers.
Main dish:
- Pair the cold cucumber salad with casserole or chickpea frittata muffins.
Bread:
- This soup accompanies well with avocado toast, focaccia, or crusty bread.
Sandwiches:
- Serve it with a simple veggies sandwich, a chickpea salad sandwich, or a caprese sandwich.
TIPS:
Choose the right cucumber:
- Select cucumbers that are sweet, crisp, and thin-skinned, such as Persian, English, or hothouse cucumbers.
Peel the cucumbers:
- Remove the outer layer and seeds from the cucumber to prevent excess water and bitterness in the soup.
Use a good blender:
- Blend the soup in a high-speed blender.
Fresh herbs:
- Use fresh herbs like dill, fresh mint leaves, or parsley, to give the soup a vibrant and refreshing flavor.
Consistency of soup:
- You can adjust the consistency of soup by adding less or extra water.
STORAGE INFORMATION:
FRIDGE:
- Store the remaining cucumber soup in a tightly closed-lid vessel and refrigerate it for 4 to 6 days. The cucumber’s flavor and freshness will remain unchanged.
FREEZER:
- Pour the soup into an airtight plastic box and freeze it for three to four months. After melting it, you may need to reblend it to bring back its best flavor.
FAQs:
Can I use canned cucumber instead of fresh ones?
- No, I won’t suggest you use canned cucumbers. The best texture and flavor come from using fresh cucumbers.
What can I do to prevent the soup from being overly thin?
- A powerful blender can break down the cucumbers and extract their natural oils to help thicken the soup.
Can I make the soup using other ingredients?
- Yes, you may alter the flavor and texture by adding extra ingredients like grated ginger, chopped fresh herbs, or sliced bell peppers.
NUTRITIONAL INFORMATION PER SERVING AMOUNT
NOTE: These nutritional facts are calculated without adding the garnish items.
Per Serving Size a half soup bowl
Total Quantity 4 servings
Total Calories 49 kcal
Carbohydrates 11 g
Dietary Fiber 2 g
Protein 1 g
Sugar 6 g
Total Fat 1 g
Iron 0.9 mg
Sodium 159 mg
