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.
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
- Ingredients needed to make this cucumber soup recipe
- Step by step on how to make this delicious cold cucumber soup
- Equipment Needed
- Giangi’s Pro Tips
- What dishes can you enjoy with this cucumber soup recipe?
- Variations and Substitutions
- Storing
- Frequently Asked Questions
- If you enjoy this cold cucumber soup recipe, you may want to try my other recipes.
- Cold Cucumber Soup with Garbanzo Beans
A Note From Giangi
Ingredients needed to make this cucumber soup recipe
This is a short introduction. 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.
Step by step on 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.
- Set aside a 1/4 of your garbanzo beans and 1/2 teaspoon of the fresh dill.
- 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.
- Divide into four bowls, garnish with the remaining garbanzo beans, chopped almonds, and dill.
- Drizzle olive oil over your soup. A couple of grinds of black pepper, but this step is optional.
Equipment Needed
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Food processor, blender, or immersion blender (do not overblend or add a couple more ice cubes towards the end of emulsifying)
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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.
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.
Storing
- Store your cold soup in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
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.
If you enjoy this cold cucumber soup recipe, you may want to try my other recipes.
Cold Cucumber Soup with Garbanzo Beans
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
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Soups, Dinners
- Cuisine: French
- Season: Summer
- Type: Under 45 minutes
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