Today is October 6, 2026 / /

Kosher Nexus
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Cold Cucumber Soup

Ingredients

For the soup:

  • 2 English cucumbers peeled, seeded, & chopped (about 4 cups)
  • 1 cup unsweetened almond milk
  • 2 garlic cloves
  • 4-5 fresh basil leaves
  • 2 green onions
  • 1 sweet apple peeled & cored (I used a Red Delicious)
  • juice of ½ lime
  • ½ teaspoon Himalayan pink salt or to taste
  • water to thin optional, if needed

For the garnish:

    • diced cucumber
    • diced red pepper
    • slivered almonds

Instructions

  • Place all of the soup ingredients into a high speed blender and purée until smooth. Add water (or additional almond milk) to thin, if needed.
  • Carefully transfer to an airtight container and place in the fridge for 1 to 2 hours to chill.
  • Once chilled, serve garnished with diced cucumber, red peppers, and silvered almonds.
Cold Cucumber Soup

Notes

~ Peel and remove the seeds from the cucumbers.

~ To prevent bitterness, slice off the ends of the cucumber first and then peel it from flower end to stem end.

~ Choose a sweet apple variety to contrast the tart lime and herby basil.

~ Switch up the flavor by using fresh dill instead of basil if you prefer. You can also use lemon instead of lime.

~ Use a high speed blender to get this soup silky smooth. If your blender isn’t high speed or if your soup doesn’t get perfectly smooth after blending, try pouring it through a fine mesh sieve before serving.

~ This Cold Cucumber Soup tastes best when chilled.

~ This recipe is vegan, gluten free and oil free.

~ To make this recipe nut free, use unsweetened, plain soy milk, rice milk, or oat milk and skip the almond garnish.