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Vegan Creamy Cucumber Dill Soup

Close-up of a bowl of vibrant green Vegan Creamy Cucumber Dill Soup, drizzled with olive oil and topped with fresh dill.
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A refreshing, cold, and creamy soup made entirely from plant-based ingredients, featuring fresh cucumber and dill.

Ingredients

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  • 2 large cucumbers, peeled and roughly chopped
  • 1 cup raw cashews, soaked in hot water for 30 minutes and drained
  • 1/2 cup cold water (or more, for thinning)
  • 1/4 cup fresh dill, packed
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions

  1. Soak the raw cashews in hot water for at least 30 minutes. Drain them well before use.
  2. Place the soaked cashews, chopped cucumbers, cold water, fresh dill, lemon juice, garlic, salt, and pepper into a high-speed blender.
  3. Blend on high until the mixture is completely smooth and creamy. Stop and scrape down the sides as needed.
  4. If the soup is too thick, add cold water, one tablespoon at a time, until you reach your desired consistency.
  5. Drizzle in the olive oil while the blender is running on low speed to emulsify slightly, or stir it in after blending.
  6. Taste the soup and adjust salt or lemon juice if necessary.
  7. Chill the soup in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
  8. Serve cold, garnished with extra dill or a drizzle of olive oil.

Notes

  • For a quicker preparation, use silken tofu instead of cashews; skip the soaking step.
  • If you do not have a high-speed blender, blend in smaller batches to ensure a smooth texture.
  • This soup tastes best when served very cold.

Nutrition

Find it online: https://eatableempress.com/vegan-creamy-cucumber-dill-soup/