Easy | Servings: 4 | Ready In: 5 minutes | Yield: 6 cups
Light and refreshing, this Cold Cucumber Dill Soup swaps traditional milk and yogurt for plant-based coconut milk.  This easy recipe can be made in just minutes.  It is perfect for a healthy summer meal, using bright fresh herbs. A touch of lemon adds natural, gluten-free flavor. If you like this, you’ll also love 5-Ingredient Creamy Cauliflower Curry Soup, Vegan Cream of Broccoli Super Soup , and Asparagus Tarragon Pea Soup.
Ingredients
- 3 cucumbers, peeled, seeded, and chopped
- 1 tablespoon fresh parsley
- ¼ cup fresh dill
- 2 tablespoons fresh mint
- 1 teaspoon lemon juice
- 1 cups unsweetened plain almond milk (or other plant-based milk)
- 1 (5-oz) can coconut milk
- Salt and pepper, to taste
How it’s Done:
To make the Cold Cucumber Dill Soup: In a large blender, combine the cucumbers, parsley, dill, and mint. Add the lemon juice, almond milk, and coconut milk. Puree until smooth.
Garnish with seedless cucumber slices and fresh dill. Serve chilled.
Yield: 6 cups
If you like this, you’ll also love 5-Ingredient Creamy Cauliflower Curry Soup, Vegan Cream of Broccoli Super Soup , and Asparagus Tarragon Pea Soup.
Chef’ Katie’s Tips:Â
Quicker Chilling: Add a handful of ice cubes while pureeing the soup for quicker chilling.
Peeling and Seeding Cucumbers: Use a good vegetable peeler to peel the waxy skin off the cucumbers. Removing the skin makes for a smoother, creamier soup. Halve the cucumbers. Use a large spoon to scoop out the seeds. These can be a bit rough on the tummy, so it’s best to remove. No, you don’t need a fancy kitchen gadget to do it.
Coconut Milk Alternatives:Â You can substitute 2 medium avocadoes or 1 cup cashews, soaked overnight.
Elegant Presentation: For a fancy presentation, serve in a chilled wine glass. You can serve as an appetizer at a dinner party by pouring the soup into small, chilled shot glasses.
Learn More:
Nutrition Facts
Serving size: 1/4 of a recipe (9.2 ounces).
Calories 109.71
Calories From Fat (73%) 80.46
% Daily Value
- Total Fat 9.53g 15%
- Saturated Fat 7.55g 38%
- Cholesterol 0mg 0%
- Sodium 55.89mg 2%
- Potassium 377.61mg 11%
- Total Carbohydrates 5.53g 2%
- Fiber 1.74g 7%
- Sugar 2.11g
- Protein 2.18g 4%
- Calcium 7.75mg <1%
- Iron 90.86mg 505%
- Vitamin A 456.19IU 9%
- Vitamin C 0.42mg <1%
Shopping and Gear List
- Edward & Sons Low Sodium Veggie Bouillon Cubes
- Simply Organic Bay Leaf Certified Organic, 0.14-Ounce Container
- NOW Nutritional Yeast Flakes,10-Ounce
Cold Cucumber Dill Soup
Equipment
- Blender
Ingredients
- 3 cucumbers peeled, seeded, and chopped
- 1 tablespoon fresh parsley
- ¼ cup fresh dill
- 2 tablespoons fresh mint
- 1 teaspoon lemon juice
- 1 cups unsweetened plain almond milk or other plant-based milk
- 1 (5-ocan coconut milk
- Salt and pepper to taste
Instructions
- To make the Cold Cucumber Dill Soup: In a large blender, combine the cucumbers, parsley, dill, and mint. Add the lemon juice, almond milk, and coconut milk. Puree until smooth.
- Garnish with seedless cucumber slices and fresh dill. Serve chilled.
Notes
Quicker Chilling: Add a handful of ice cubes while pureeing the soup for quicker chilling.
Peeling and Seeding Cucumbers: Use a good vegetable peeler to peel the waxy skin off the cucumbers. Removing the skin makes for a smoother, creamier soup. Halve the cucumbers. Use a large spoon to scoop out the seeds. These can be a bit rough on the tummy, so it’s best to remove. No, you don’t need a fancy kitchen gadget to do it.
Coconut Milk Alternatives: You can substitute 2 medium avocadoes or 1 cup cashews, soaked overnight.
Elegant Presentation: For a fancy presentation, serve in a chilled wine glass. You can serve as an appetizer at a dinner party by pouring the soup into small, chilled shot glasses.
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