Warm nights call for cool and refreshing foods.  A friend of mine brought a lovely cucumber soup to a party recently and I wanted to make it plant-based. With the influx of cucumbers in our house recently, I decided this was a perfect time to attempt a non-dairy, oil-free recipe.  The crowd in our house gave it a thumbs up.  I hope you enjoy!

 

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Refreshing Cucumber Soup
Refreshing Cucumber Soup by Veggie Campus
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Prep Time 15 Minutes
Servings
People
Ingredients
  • 1 1/2 Large Cucumbers
  • 1/4 cup coconut milk
  • 1/4 Avocado
  • 1/2 Lime (Juice of)
  • 1/2 Lemon (Juice of)
  • 3 Chopped Green Onions
  • 1/2 tsp White Wine Vinegar
  • 4 cloves garlic
  • 1/2 cup Fresh Basil
  • 1 tbsp Fresh Parsley
  • 1 tsp Dried Dill
  • 1 tbs Fresh Mint
  • 1/4 Jalapeno Omit if you don't want a kick to the soup
Prep Time 15 Minutes
Servings
People
Ingredients
  • 1 1/2 Large Cucumbers
  • 1/4 cup coconut milk
  • 1/4 Avocado
  • 1/2 Lime (Juice of)
  • 1/2 Lemon (Juice of)
  • 3 Chopped Green Onions
  • 1/2 tsp White Wine Vinegar
  • 4 cloves garlic
  • 1/2 cup Fresh Basil
  • 1 tbsp Fresh Parsley
  • 1 tsp Dried Dill
  • 1 tbs Fresh Mint
  • 1/4 Jalapeno Omit if you don't want a kick to the soup
Refreshing Cucumber Soup by Veggie Campus
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put all ingredients into a high-speed blender and blend until a soup consistency forms. I recommend refrigerating for at least 1 hour to get nice and cold and also let the flavors meld. Pour into bowls, top with extra parsley, radishes or another favorite garnish and enjoy! Note: I made another batch and threw in cilantro and played with different spices and it was just as refreshing and changed it up a bit. You can also thin it out by adding water or more coconut milk.