Can I freeze chilled cucumber soup with pico de gallo [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I substitute the protein in chilled cucumber soup with pico de gallo [vegan]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

Why is chilled cucumber soup with pico de gallo [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does chilled cucumber soup with pico de gallo [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Chilled Cucumber Soup With Pico De Gallo
[Vegan]

LL By: Lisa Lotts

Author Bio

Lisa is a South Florida-based food blogger who derives inspiration from a diverse family food background,... Read More

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Cucumber

Chilled Cucumber Soup With Pico De Gallo [Vegan]

Dairy Free

Nothing is quite as refreshing on a spring day as chilled soup. Well, ice cream, but you can't have ice cream for lunch ... every day. This chilled cucumber soup is light, seasoned artfully with cilantro, and given a bit of spice with pico de gallo. The silken tofu also... Read More

Ingredients You Need for Chilled Cucumber Soup With Pico De Gallo [Vegan]

For the Cucumber Soup:

2 hot house cucumbers, peeled and roughly chopped
1/2 cup cilantro
1/2 pound silken tofu
3/4 cup vegetable broth
1 large garlic clove
2 teaspoons white wine, or champagne vinegar
1 teaspoon kosher salt

For the Pico De Gallo:

1 large, ripe tomato, seeded and finely diced
1/4 cup white onion, finely diced
1/2 jalapeño pepper, seeded and minced
1/2 of 1 lime, juiced
2 tablespoons olive oil
Salt, to taste

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How to Prepare Chilled Cucumber Soup With Pico De Gallo [Vegan]

To Make the Cucumber Soup:

In a blender, combine all ingredients for the soup. Purée until smooth. Refrigerate at least two hours to chill before serving. Season to taste.

To Make the Pico De Gallo:

In a small bowl, combine tomato, onion, jalapeño, lime juice, and olive oil. Toss to combine. Taste for seasoning and add salt accordingly. Chill two hours before serving for flavors to develop.

To Serve:

Ladle cold soup into chilled bowls.
Carefully spoon pico de gallo onto soup so that it doesn't plop to the bottom, but rests gently on top.

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