• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Plant Craft

  • Recipes
    • Entrees
    • Breakfast
    • Appetizers
    • Desserts
    • Drinks
    • Seasons
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
      • Winter Recipes
    • Special Diets
      • Oil Free
      • Gluten Free
      • Paleo Vegan
      • Raw Vegan
      • Raw Detox
  • ABOUT
  • Home
  • COOKBOOK
  • MEAL DELIVERY
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • YouTube

Cold Cucumber Soup {wfpb + oil-free}

August 17, 2020 by Rachel Carr Leave a Comment

I love cold soups in the summer and there’s none better, and more satisfying than Cucumber Soup! This soup is inspired from a restaurant I used to work in when I was in college. It would only come around in the summer months and I think people would look forward to it every time the weather would get hot! They would come in just for it and other seasonal specials that came around in the season. I think it was very simple, although I never got the recipe from them!

I’ve done my best to recreate it here and I’m pretty pleased with the results! The difference here is that everything is plant based. I’ve used almond yogurt in place of the traditional cow’s yogurt or crème frâiche. A hint of lemon adds a wonderful brightness.

Herbs are also very important in this recipe! I have used basil but I think it would be wonderful with tarragon, dill or chives!

Do you have a favorite chilled soup?

Vegan Cucumber Yogurt Soup
 
Print
Prep time
10 mins
Total time
10 mins
 
Chilled vegan summer soup - refreshing and hydrating!
Author: Rachel Carr
Recipe type: Appetiser
Cuisine: Vegan
Serves: 4 servings
Ingredients
  • 3 cucumbers, peeled and chopped
  • 1¼ cup plant based yogurt
  • ½ lemon, juiced
  • 1 garlic clove, peeled
  • 1 tsp sea salt
  • ¼ cup water
  • ¼ tsp xanthan gum
  • ¼ cup basil
  • Black pepper to taste
  • Garnish corn, peppers, cilantro, plant based yogurtyogurt
Instructions
  1. Place all the ingredients in the blender and blend until smooth. Garnish with corn kernels, sliced peppers, cilantro and a swirl of plant based yogurt.
  2. Chill until ready to serve.
3.5.3208

 

24

Filed Under: Appetizers, Gluten Free, Oil Free, Paleo, Paleo Vegan, Raw Vegan, Spring Recipes, Summer Recipes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar

Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

  • Email
  • Facebook
  • Instagram

Search Recipes

Popular Posts

  • Instant Pot Lentil Taco “Meat” (261)
  • Beet Tartare (160)
  • Easy and Elegant Cauliflower Leek Soup (145)
  • Carrot & Bell Pepper Zinger Juice (124)
  • Portobello Wellington with pecans and sage (118)
  • Madras Lentils (102)
  • Raw Vegan Pumpkin Pie (60)
  • Spaghetti al Pesto (55)
  • Vegan Banana Coconut Cream Pie (52)
  • Pesto Mesclun Pizza with almond ricotta (50)
  • Bang Bang Tofu and Cauliflower Bowl (49)
  • Vegan Instant Pot Pho (46)

Copyright© 2023 · Website design by AlphaPix Infotech