Vegan Cold Cucumber Soup
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5 from 1 vote

Vegan Cold Cucumber Soup

Vegan Cold Cucumber Soup is light and refreshing when it's too hot to cook. This recipe is dairy-free and gluten-free and very quick to make.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 68kcal
Author Amy Katz
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Ingredients

Instructions

  • Add the cucumbers, garlic, hemp plant-based beverage, apple cider vinegar, olive oil, mint leaves, and salt to the bowl of a food processor. Process until smooth. Taste to adjust for salt.
  • Chill in the refrigerator until ready to serve. Garnish with chopped cucumber and mint leaves, if desired.

Notes

 This recipe serves 4 as a starter or 2 as a main dish.
Calories: 68kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Sodium: 38mg | Potassium: 231mg | Fiber: 1g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 5.3mg | Calcium: 95mg | Iron: 0.8mg
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Course: Soup
Cuisine: American
Keyword: Vegan Cold Cucumber Soup