Description

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.

Ingredients

Scale

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

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Instructions

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

Notes

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,