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.
Keyword: 10 minutes or less, 5 ingredients or less, easy, fresh, gluten-free, oil-free, quick, simple, summer
Servings: 6
Calories: 110kcal
Equipment
Blender
Ingredients
3cucumberspeeled, seeded, and chopped
1tablespoonfresh parsley
ΒΌcupfresh dill
2tablespoonsfresh mint
1teaspoonlemon juice
1cupsunsweetened plain almond milkor other plant-based milk
1(5-ocan coconut milk
Salt and pepperto 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
Chef' Katie's Tips:
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.