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Cold Cucumber Soup

A refreshing and creamy cold cucumber soup made with fresh herbs and lemon that's perfect for hot summer days!
Prep Time10 minutes
Cook Time10 minutes
Chilling Time4 hours
Total Time4 hours 20 minutes
Course: Appetizer, Soup
Cuisine: Eastern European Inspired, Spanish Inspired
Keyword: Cucumber, Gluten-Free, High Protein, Summer
Servings: 4

Equipment

  • Small Sauté Pan or Skillet
  • High Speed Blender

Ingredients

  • 1 tbsp Olive Oil
  • 1 Shallot Diced
  • 2 cloves Garlic Diced
  • 1 Jalapeño Seeded and diced
  • 3 English Cucumbers Roughly peeled, de-seeded, and cut into chunks.
  • 10 oz Silken Tofu Patted dry
  • 1 cup Plain Plant-Based Greek Yogurt
  • ¾ cup Basil Leaves Loosely packed
  • ⅓ cup Olive Oil Plus more for serving
  • 3 tbsp Lemon Juice About the juice of 1½ lemons
  • 2 tbsp Fresh Dill Plus more for serving
  • 1 tsp Sea Salt
  • ½ tsp Fresh Black Pepper Plus more for serving
  • ½ tsp Agave
  • Fresh Dil, Mint or Chives For serving

Instructions

  • Place your small sauté pan over medium heat and add the 1 tbsp of olive oil. Once hot, add the shallot and sauté until it begins to brown, about 5 minutes. Next, add your jalapeno, and cook for about 3 minutes. Finally, add in your garlic and cook for about 1 minute, or until the garlic is fragrant. Remove from the heat and add to your high-speed blender.
  • Next, get your cucumbers ready. You can peel and remove some but not all of the skin. Next, cut the cucumbers down the middle and remove all of the seeds. Now add your cucumbers, silken tofu, yogurt, basil, lemon juice, dill, salt, agave, your shallot mix, and several grinds of pepper and blend until smooth. When the blender is going, slowly pour in the olive oil, so it emulsifies and helps to thicken the soup. Chill for at least 4 hours.
  • Ladle into bowls and drizzle with olive oil. Garnish with the extra cucumber slices, freshly ground black pepper, and fresh dill, mint, and/or chives. Serve cold.