With lots of fresh herbs in a tangy, creamy base, vegan cold cucumber yogurt soup is an exceptionally easy and needs no cooking. Quick to make, it’s inspired by the classic recipe for Middle Eastern cucumber soup, and is so refreshing!
Vegan yogurt is the only swap-in this soup needs from the original recipe. It has become so much better over the years. My favorite for this soup is coconut yogurt, but use whatever variety you like best, as long as it’s unsweetened. Cashew yogurt is delicious, and even soy yogurt has improved greatly over the years.
Variations
- For a heartier version of this soup, add a cup or so of cold cooked barley or quinoa.
- For a pleasantly peppery flavor, stir in a big handful or two of chopped watercress leaves (with some chopped stems).
What to serve with Vegan Cold Cucumber Yogurt Soup
- Serve as a first course with Quinoa Tabbouli and a Nearly Instant Mezze Platter as a summer meal.
- Serve side-by-side with readymade or homemade hummus and fresh pita bread for a simple meal.
- To get extra veggies into this meal serve with Fattoush Salad (Middle Eastern Pita Bread Salad)
Recipe is adapted from Vegan Soups and Stews for All Seasons by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
Explore more …
- Naturally Vegan Cold Soup Recipes (with gazpacho variations)
- Cold Green Pea and Cucumber Soup (no-cook)
- Cold Tomato Mango Coconut Soup
Vegan Cold Cucumber Yogurt Soup (no-cook)
With lots of fresh herbs in a tangy, creamy base, vegan cold cucumber yogurt soup is an exceptionally easy no-cook soup.
Ingredients
- 2 large organic or hothouse cucumbers
- 12 ounces vegan plain, unsweetened vegan yogurt
- 1/2 cup finely chopped mixed fresh herbs (try combining dill, parsley, and/or mint), or more to taste
- 1 to 2 scallions, thinly sliced
- 1 1/2 cups unsweetened plant-based milk, more or less as needed
- Juice of 1/2 lemon, or more to taste
- 1/2 teaspoon ground cumin, or more to taste
- Salt and freshly ground pepper to taste
Instructions
- Quarter the cucumbers lengthwise. If they contain watery seeds, cut most away and discard them. Either way, slice very thinly.
- Transfer the sliced cucumbers to a serving container. Stir in the yogurt, herbs, scallions, and enough plant-based milk to give the soup a slightly thick consistency.
- Season with lemon juice, cumin, salt, and pepper. Serve at once or refrigerate for an hour or two until chilled.
Notes
Variations:
- For a heartier version of this soup, add a cup or so of cold, cooked barley or quinoa.
- For a pleasantly peppery flavor, stir in a big handful or two of chopped watercress leaves (with some chopped stems).
See lots more delectable vegan soups & stews.
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