Chilly Cucumber Soup

Jun 21, 2022 | Appetizers, Dinner, Entree, Lunch, Soup | 0 comments

Chilly Cucumber Soup

Lunch or dinner in just 15 minutes! This cold soup is a great option for those HOT summer days! All you need is your ingredients and a high speed blender!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Dinner, Entrees, Lunch, Main Course
Cuisine: American
Diet: Diabetic, Low Salt, Vegan, Vegetarian
Keyword: 15 minutes or less, 45 minute soup, cold soup, cucumbers, dairy free, gluten free, quick and easy
Servings: 4 servings

Equipment

  • 1 High Speed Blender

Ingredients

Soup Ingredients

  • 4 C Cucumbers, seedless, peeled, seeded and chopped (about 2 large seedless cucumbers)
  • 1 C Almond Milk, unsweetened (Can sub with non-nut milk)
  • 2 Med Garlic cloves, peeled
  • 6 Med Basil leaves, fresh
  • 2 Med Scallions (green onions)
  • 1 Med Apple, peeled and cored (use a sweet apple, I used a Gala apple)
  • 1-2 TBSP Lime Juice, fresh squeezed (Juice of about 1 lime)
  • Additional milk if needed to thin

Optional Toppings

  • Cucumbers, sliced or diced
  • 1 TBSP Red Pepper, small dice
  • 1 TBSP Almonds, slivered

Instructions

  • Add all of the ingredients into a high speed blender.
  • Puree until smooth.
  • If the soup is too thick for your preference, thin it with additional milk until it reaches your desired consistency.
  • Pour the soup into an air tight container and place in the refrigerator. Chill for 2 hours before serving.
  • Serve with optional toppings if desired! Enjoy!

Notes

***Store this soup in an airtight container for up to 2 days.
***For a nut free option, use a non nut basked milk in place of the almond milk!