Cold Cucumber Soup
Cold Cucumber Soup is the only cold vegan soup you will need this summer. Made with crunchy veggies and herbs, this cucumber gazpacho soup is a crowd favorite! So, if you are looking for no-cook cold soup recipes for summer, look no further! You can make this chilled cucumber soup in just 10 minutes!
Servings 8 people
- 2 cucumbers
- 1/2 cup chilled water
- 1 jalapeno
- 1/4 cup yogurt
- 2 tbsp Dijon Mustard
- 10-12 mint leaves
- 2-3 tbsp dill leaves
- 2-3 tbsp parsley
- 1 tbsp lemon juice
- 1 tbsp cumin powder
- pinch of rock salt
In a blender jar, add water, peeled and chopped cucumber along with chopped jalapeno.
Then add yogurt and Dijon mustard
Next add the mint leaves, dill leaves, parsley, lemon juice, cumin powder, and rock salt.
Blitz till you get a nice and creamy consistency.
Use fresh herbs for a refreshing flavor. Don't add ice cubes while blending it if you want a thick and creamy consistency. Sieve the soup if you like it smooth or leave it as if if you want to bite into the chunks while drinking it. This is a cold cucumber soup with yogurt. You can use any yogurt (dairy or vegan) to make it.
Jalapeno gives the drink a nice zing. Add as per your tolerance level. Cumin is a warm and heavy spice and is delicious in this soup. Don't skip it. Use sea salt if rock salt s not available. Keep the cucumber skin if you like the texture.
Serve this Cucumber Soup Gazpacho, chilled not frozen. Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. You can freeze it up to a month. When ready to eat, just pull it from the freezer and let it thaw on the counter. To make it for adults, spike it with any alcohol
Calories: 21.19kcal | Carbohydrates: 3.01g | Protein: 1.11g | Fat: 0.72g | Saturated Fat: 0.2g | Cholesterol: 0.99mg | Sodium: 50.71mg | Potassium: 145.1mg | Fiber: 0.91g | Sugar: 1.57g | Vitamin A: 235.03IU | Vitamin C: 6.93mg | Calcium: 33.34mg | Iron: 0.84mg