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Summer Cucumber Soup

Generous Servings
Prep time
1 hr
Soups | Cold Soups
Special Diets
Vegan | High Fiber
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free

Adapted from


This cool, summer soup was insired by Bulgarian tarator, a soup made with yogurt, cucumbers, dill, garlic, and walnuts. This version skips the yogurt in favor of almond milk for a packed-with-flavor, refreshing dish.


1 1⁄2 cucumber (large, Mediterranean seedless)
4 calmond milk
1 Tcoarse salt
1 twhite pepper
4 lemons (juiced)
3⁄4 cdill (fresh, minced)
1⁄4 conion (grated)
1 clvgarlic (crushed)
1⁄8 tcayenne
1⁄2 cground almonds


Finely chop the half cucumber and set aside. Coarsely chop the remaining whole cucumber.

With a blender or hand blender, purée the chopped cucmber, almond milk, salt, white pepper, lemon juice, and dill. Transfer to a large bowl, and fold in the grated onion, crushed garlic, finely diced cucumber, ground almonds, and cayenne. Chill for at least an hour. Taste, and add more salt or white pepper. Serve.