Temperatures are rising here in Arizona, and this cold cucumber soup with garbanzo beans is my solution to a night away from my stove.

Refreshing and ready in fifteen minutes, this dairy-free cucumber soup can be enjoyed as an appetizer or as a light summer dinner al fresco. If you are searching for more garbanzo bean recipes, check out Delicata Squash, Radicchio, and Garbanzo Salad, or Garbanzo Beans Croquettes with Tahini Sauce.

Cold cucumber soup with garbanzo beans served in white bowls topped with chopped almonds.

Recipe Review: Cold Cucumber Soup with Garbanzo Beans

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes4 people24 mini cheese bites
  • Cook Method: Food processor or blender
  • Flavor & Texture: Refreshing and smooth.
  • Difficulty: Easy. The blender does it all.
  • Why this Recipe? Incredibly refreshing and super easy, perfect for the late night dinner.
Key Takeaways
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Beyond its refreshing flavor, this soup is packed with wholesome ingredients. Cucumbers are naturally hydrating and rich in antioxidants, while garbanzo beans add plant-based protein and fiber, making the soup more filling without feeling heavy.

It is a simple combination that proves healthy summer cooking can still be vibrant, flavorful, and deeply satisfying.

In this Article

A Note From Giangi

Fast and incredibly refreshing. For those hot summer days when it is too hot to cook, and you want a quick dinner, this recipe is for you. The crisp, cooling flavor of cucumber instantly feels light and hydrating, making every spoonful refreshing and satisfying without feeling heavy.

Elegant yet effortless, this cold cucumber soup looks sophisticated enough for a dinner party, but it takes very little effort to prepare.

Healthy without sacrificing flavor. Cucumbers are packed with water, vitamins, and antioxidants. When combined with ingredients like fresh herbs, garbanzo beans, and coconut cream, the soup becomes creamy, flavorful, and nourishing while remaining low in calories.

Using coconut cream instead of yogurt also makes this recipe completely dairy-free while adding a subtle, silky finish that complements the fresh flavors perfectly.

Giangi

Key Ingredients

Ingredients needed to make cold cucumber soup.

The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Cucumber is the star of this dish. If yours contain too many internal seeds, please discard them.

Coconut cream adds that velvety texture to your soup and makes it light.

Lemon grass adds a citrusy aroma and flavor to this recipe without the bitterness that lemon juice creates.

Garbanzo beans add body and texture to the chilled soup. Save some to use as a garnish once ready to enjoy.

Almonds add a crunch and the perfect hint of flavor. If you have little children or anyone with allergies, you may want to omit it for them.

Dill and mint are both refreshing and add a layer of flavor and tang. Two of my favorite fresh herbs in the summer.

Olive oil adds more creaminess to this soup.

Salt and ground black pepper are the only seasonings needed for this chilled soup.

Ice cubes create a velvety texture by preventing the heat generated by the blender’s high-speed blades from cooking the raw vegetables.

Variations and Substitutions

  • The almonds can be substituted with walnuts.
  • Preserve a couple of slices of cucumber to garnish your finished soup.
  • If serving it as a quick appetizer, use small drinking glasses so your guests can enjoy it.

How to make this delicious Cold Cucumber Soup

For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.

Step 1: Set aside a 1/4 of your garbanzo beans and 1/2 teaspoon of the fresh dill.

Step 2: After you have peeled and cut your cucumber into chunks, place them with the coconut cream, chopped lemongrass, 3/4 of the garbanzo beans, the remaining dill, the mint, and the ice cubes in a food processor or blender and blend until smooth and silky.

All needed ingredients placed in a food processor to be emulsified.

Step 3: Divide into four bowls, garnish with the remaining garbanzo beans, chopped almonds, and dill.

Step 4: Drizzle olive oil over your soup. A couple of grinds of black pepper, but this step is optional.

Close up of the cucumber soup.

Giangi’s Pro Tips

  • If your soup is not cold, add a couple of ice cubes to the serving bowl.
  • If using cucumbers with many internal seeds, discard them.
  • The use of ice cubes creates a velvety texture by preventing the heat generated by the blender’s high-speed blades from cooking the raw vegetables. Do not skip this ingredient.

What dishes can you enjoy with this cucumber soup recipe?

The possibilities are endless. Let it be the starter for any of your meats, such as the flat iron steak, or pork tenderloin with apples.

Enjoy this cucumber soup as a main dish, finish up your dinner with a carrot salad, and a strawberry icebox cake.

Storing

  • Store your cold soup in an airtight container in the fridge for up to 3 days.

Cold Cucumber Soup FAQs

What is cucumber soup called?

It is also called cucumber gazpacho. Refreshing, no need to cook, just blend the raw ingredients and serve them cold.

Do you peel cucumbers for cucumber soup?

It all depends on the desired texture and the type of cucumber. Generally, peeling the cucumber is recommended to achieve a smoother texture and a less bitter soup. However, keeping the skin on adds to the vibrant green color and also to a more rustic texture.

Can cucumbers be cooked in soup?

Yes, you sure can add cucumbers to your soup. Add them at the last minute for a tender-crisp texture.

Cold cucumber soup with garbanzo beans served in white bowls topped with chopped almonds.

More Garbanzo Beans Recipes You Will Love

If you tried this Cold Cucumber Soup with Garbanzo Beans or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Cold Cucumber Soup with Garbanzo Beans

5 from 1 vote
Cold cucumber soup with garbanzo beans served in white bowls topped with chopped almonds.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Giangi Townsend
Temperatures are rising here in Arizona, and this cold cucumber soup with garbanzo beans is my solution to a night away from my stove.
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Ingredients 

  • 1 cucumber, peeled and cut into chunks
  • 1 cup coconut cream
  • 2½ tablespoons lemon grass, finely chopped
  • 15½ ounces garbanzo bean can, rinsed
  • 2 tablespoons almond, chopped
  • 2 tablespoons dill, sprigs pulled from stem
  • 10 mint leafs
  • 10 ice cubes
  • 2 tablespoons olive oil
  • salt and pepper, to taste

Instructions

  • In a blender or food processor, add the cucumber chunks, coconut cream, lemon grass, ¾ of the garbanzo beans, 11/2 tablespoons of the dill, the mint leaves and the ice cubes. Season with salt and pepper and blend until smooth and silky texture is formed.
  • Divide into 4 bowls and sprinkle with the remaining garbanzo beans, chopped almonds, and dill. Drizzle olive oil over it and enjoy.

Equipment

Notes

  • If your soup is not cold, add a couple of ice cubes to the serving bowl.
  • If using cucumbers with many internal seeds, discard them.
  • The use of ice cubes creates a velvety texture by preventing the heat generated by the blender’s high-speed blades from cooking the raw vegetables. Do not skip this ingredient.

Nutrition

Calories: 398kcal | Carbohydrates: 22g | Protein: 9g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 312mg | Potassium: 516mg | Fiber: 7g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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