Cold Cucumber Basil Soup Recipe

Cold Cucumber Soup with a slice of lemon in orange bowl with white rim

5 from 6 votes

Cold Cucumber Basil Soup is one of my favorite cold soup recipes. It's a delicious vegan dish for a summer lunch or dinner -- the cool, refreshing cucumber with the aromatic, fresh basil is always a hit.

*This recipe serves four as an appetizer -- if you're serving it as a main course, double the recipe.

Prep Time25

Refrigeration1

Total Time1 25

Course: Appetizer

Cuisine: American

Keyword: soups for summer, cold soups, chilled soups

Servings:

Calories: 162kcal

Author: Valentina K. Wein

Ingredients

2 pounds cucumber (about 3 large cucumbers)
¼ cup water
¼ cup fresh lemon juice
1 small-medium garlic clove (about 1 teaspoon), peeled, root removed
¼ cup roughly chopped yellow onion,
2¼ cups loosely packed, fresh basil leaves, washed and dried
¾ teaspoon salt
1¼ teaspoons sugar
freshly ground black pepper
¼ cup extra virgin olive oil

Instructions

Prepare the cucumbers. Peel the cucumbers, cut them in half horizontally and then lengthwise. Starting at one end, hold a spoon, round side up, and gently scrape downwards, to remove the seeds. Chop the cucumbers into several large chunks and place them in a powerful blender or a food processor fitted with the blade attachment.
Blend all of the ingredients. Add the water, lemon juice, garlic, onion, basil leaves, salt, sugar and a few turns of black pepper. Blend until you have a smooth mixture and then pour the soup into a large bowl.
Finish the soup with olive oil. Add the olive oil and stir to blend.
Adjust the seasonings. Add more salt, pepper and sugar to taste if necessary. (Here's How to Season to Taste.)
Chill the soup. Refrigerate the soup for at least an hour before serving. If you have the time, refrigerating it overnight is even better.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition