Incredibly Healthy And Delicious Cream Of Cucumber Soup Recipe

The cream of cucumber soup features crisp, cool cucumbers, which you can grow in your garden or purchase from a farmers market.

Savory yet refreshing, this no-cook cucumber soup recipe is perfect for summertime. The blend of cashew milk, cucumbers, and other fresh ingredients is reminiscent of traditional, cream-based soups.

Yield: 4 servings


• 2 medium cucumbers, peeled and coarsely chopped
• 2 tablespoons lemon juice, divided
• Pinch of sea salt
• 1 large, ripe avocado, peeled, pitted, and chopped
• 3 cups unsweetened cashew milk
• 3 tablespoons cold-pressed organic olive oil
• 1/4 small shallot, finely diced
• 3 dates, pitted


1. In a bowl, combine one of the chopped cucumbers with half of the lemon juice and a pinch of sea salt. Toss to combine and set aside.

2. In your high-speed blender, puree the second cucumber with the remaining lemon juice, sea salt, avocado, cashew milk, olive oil, shallot, and dates. Pour the creamy mixture into a serving bowl, and then garnish with the reserved cucumber .

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