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Bowl of cold cucumber soup garnished with herbs, perfect for summer

Cold and Creamy Cucumber Soup

This refreshing Cold and Creamy Cucumber Soup is the perfect dish for hot summer days, combining hydrating cucumbers with creamy vegan sour cream and fresh dill for a delightful taste experience.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, vegetarian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large English cucumber, roughly chopped The skin provides added nutrients.
  • 3/4 cup vegan sour cream Provides creaminess; can substitute Greek yogurt for a tangy flavor.
  • 1 large garlic clove, minced Adds depth; substitute with garlic powder for ease.
  • 1 large juicy lemon, juiced Juiced for brightness; lime juice works well too.
  • 1 teaspoon maple syrup (optional) Balances flavors; honey also works.
  • 1/2 teaspoon fine salt Enhances flavor; adjust to taste.
  • 1/8 teaspoon black pepper Adds a hint of heat; adjust to preference.
  • 1/4 cup fresh dill, chopped Pairs well with cucumber; can replace with mint.
  • 1–2 handfuls ice Serves chilled; frozen cucumber cubes can be used for extra chill.

Method
 

Preparation
  1. Add all ingredients except the dill into a blender.
  2. Blend until smooth and creamy.
  3. Add the dill and pulse a couple of times to incorporate.
  4. If the soup is too thick, add cold water one tablespoon at a time until you reach the desired consistency.
  5. Add one handful of ice and blend again to chill.
  6. Pour into a bowl, garnish with a drizzle of olive oil, sprinkle with dill, and optionally add freshly ground black pepper and mini cucumber slices.

Notes

Blending too long can over-emulsify; you want the soup to be creamy yet textured. Chill the soup beforehand to enhance the flavors. Always taste and adjust seasoning as needed.