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Chilled creamy cucumber soup

Chilled Creamy Cucumber Soup (Dairy-Free)

  • Author: alicia gonzalez tome
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3 servings 1x
  • Category: Soup
  • Cuisine: Mediterranean
  • Diet: Vegetarian


This dairy-free chilled creamy cucumber soup is super fresh, tasty & healthy. It is packed with nutrients and it is very quick & easy to make. 



4 lebanese cucumbers

1 celery stalk

1/2 purple onion

1/2 avocado (medium size)

1 medium garlic clove

2cm cube ginger

1 lime juiced

1 cup of fresh mint

1 cup coconut milk

2 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1/4 teaspoon himalayan pink salt


  1. Chop the cucumbers, celery, onion and avocado. No need to finely dice, however smaller pieces will allow for more space in the blender.
  2. Add all the ingredients to a high-speed blender and blend until smooth.
  3. Transfer to a glass jar and refrigerate overnight for optimal taste.
  4. Serve cold! Add toppings and a drizzle of olive oil to taste.


  • Store in the fridge for up to five days.
  • Toppings ideas: pumpkin seeds, flax seeds, sunflower seeds, boiled egg.
  • You can use a food processor, immersion blender, or high-speed blender to blend the soup.

Keywords: vegan cucumber soup, dairy free cucumber soup, chilled creamy cucumber soup, dairy free cucumber soup recipe, vegan creamy cucumber soup recipe, vegan summer cucumber soup,