Cucumber-Chickpea Cold Soup – MeatlessMonday

Have you ever had a Cold Soup ?? if not or have never heard of it, then this your chance to try this bowl of yum. It’s a simple, soup made using water, yogurt or buttermilk (You can use vegan yogurt too), along with veggies and some seasoning. And the way the temperature is rising in California, this sounded like a perfect opportunity to make one at home. So, today I’m sharing the recipe of ‘Cucumber-Chickpea Cold Soup’

Chickpea Cold Soup

Cucumber-Chickpea Cold Soup

Being a fusion blogger, I gave this soup a little twist by using buttermilk, chickpea as a base and addition of cucumber juice, makes it lighter and delicious. As per many holistic belief, these ingredients cool the tummy and are great for digestion too.

Cucumber-Chickpea Cold Soup

Cucumber-Chickpea Cold Soup

I’m pairing this soup with a big bowl of salad for a perfect afternoon meal or you may add toasted garlic bread /bowl of fried rice to make it into a dinner. They can also be served as mini appetizer shots or small bowl.

Cucumber-Chickpea Cold Soup

Cucumber-Chickpea Cold Soup

They can be stored in refrigerator for 1-2 days and you can even serve them slightly warm, if desired. I’ve used green onions and coconut to decorate the soup as it blends in the taste however you can completely skip the decoration part and enjoy the soup as is.



Cucumber-Cold Soup

Cucumber-Chickpea Cold Soup




Cucumber-Chickpea Cold Soup

2Prep Time

7Cook Time

9Total Time

Save RecipeSave Recipe
Recipe Image


ToolsLarge Pot – To mix ingredients

Large Nonstick Cooking Pan – For making the recipe


Serving Bowls

Ingredients¼ Cup Cucumber Juice*

2 Tbsp Chickpea Flour (Besan) – Easily available in all Indian grocery stores

2 Cups Water

1 Cup Buttermilk**

1 Tbsp Olive Oil

1 Tsp Green Onions – Chopped

1 Tsp Coconut Powder – For Decoration

½ Tsp Mustard Seeds – For Decoration

Spices½ Tsp Turmeric Powder

1 Tsp Mustard Seed

Salt - To Taste


  1. In a large pot, add buttermilk, water, chickpea flour and whisk to form a smooth runny mixture.
  2. Heat oil in a large pan over high heat, add turmeric, mustard seeds and let it splatter for a half a minute.
  3. Now, add the chickpea mixture, salt, stir everything together and let it boil.
  4. As soon as it boils, lower the heat and cook for 4 minutes (stirring every minute).
  5. Turn off the heat and let this mixture cool.
  6. Once, the mixture has completely cooled off, add cucumber juice and give it a quick stir.
  7. Transfer to serving bowls, decorate with mustard seeds, coconut powder, chopped green onions and serve cold.


* Cucumber Juice: Use homemade juice. ** Buttermilk: Can be made at home by adding tsp of lemon/vinegar to yogurt. Use Vegan yogurt if need be.


Calories: 83 cal
Carbohydrates: 6 g
Fat: 5 g
Sodium: 111 g
Cholesterol: 5 g
Protein: 3 g
Fiber: 1 g

51 Replies to "Cucumber-Chickpea Cold Soup - MeatlessMonday"

  • Easy Spanish Gazpacho - Cold Tomato Soup (No Cook) July 6, 2017 (10:50 pm)
    […] and had to cover up my guilt by making another batch almost immediately! Also Check —-> Cucumber-Chickpea Cold Soup Molly […]
  • Heather September 10, 2015 (1:38 am)
    This looks amazing!! I can't wait to try it... and beautiful pictures too, may I say?
  • Oana @AdoreFoods September 7, 2015 (10:02 pm)
    What an interesting combination of flavors! Really curious how it tastes like :) Looks really good and light!
    • Molly Kumar September 8, 2015 (8:18 pm)
      It's very light and pretty healthy :) Thanks.
  • Richa September 7, 2015 (1:36 pm)
    I've never tried chickpea soup but this looks like an interesting combination
  • CiaoFlorentina September 6, 2015 (3:56 am)
    Oh such a pretty soup, and healthy too , yes please any day !
    • Molly Kumar September 8, 2015 (8:19 pm)
      Thanks Florentina :) It's one of my fav soup :)
  • Faye Wilkerson September 5, 2015 (8:35 pm)
    A cold soup sounds so good. We have been having a hot summer that seems like it will never end.
  • Hillary Reeves September 5, 2015 (8:23 pm)
    Looks delish! I am so bad about making soups. I love eating them, but a wintry soup takes so much time. This looks like such a refreshing solution.
    • Molly Kumar September 8, 2015 (8:21 pm)
      I'm also really picky in making soup and this is one easy version ;) Thanks for your visit and comment.
  • Melanie @ Nutritious Eats September 4, 2015 (1:02 pm)
    What a unique recipe!
  • J @ A Hot Southern Mess September 4, 2015 (2:02 am)
    I've never had chickpea soup, but now I am very very curious! Thanks for sharing! Yum!
    • Molly Kumar September 4, 2015 (4:34 am)
      Give it a try, its delicious and very light.
  • Rachel @ Simple Seasonal September 4, 2015 (12:04 am)
    I've never tried a soup like this one before and it sounds amazing. I love fresh, new ideas!
  • Platter Talk September 3, 2015 (6:13 pm)
    Loving this chilled soup with some of our favorite ingredients; perfect for this hot summer weather!!
  • Chris @ SimpleFood365 September 2, 2015 (5:01 pm)
    I would love to try this. I have never tried cold soup but it sounds good!
    • Molly Kumar September 8, 2015 (8:23 pm)
      It's really easy and light, do give it a try :)
  • Patti @ September 2, 2015 (4:50 pm)
    I love soup and this sounds perfect for a hot Florida summer day!
  • Razena | September 2, 2015 (2:09 pm)
    I love the combination of flavors in this soup, and I have shot glasses to serve them in :)
    • Molly Kumar September 8, 2015 (8:46 pm)
      hahaha, that would be perfect reason to make them then :)
  • Cassandrea @ September 2, 2015 (12:53 pm)
    I have never tried cold soup before - this soup I think will be my first cold soup! I love the colour!!
  • Claudia | Gourmet Project September 2, 2015 (8:44 am)
    wow, what an interesting match!
  • Niels @ Have Another Bite September 2, 2015 (5:51 am)
    I'm always in for cold soups during summer! I have tried cucumber soup before but not this combination with chickpea. It sounds tasty!
    • Molly Kumar September 8, 2015 (8:53 pm)
      It goes great with cucumber because both have light flavors. Thanks Niel.
  • Brian Jones September 2, 2015 (5:30 am)
    What a beautiful colour Molly, I'm not usually a fan of cold soups but ones featuring cucumber are an exception and this sounds wonderful.
  • Renee September 2, 2015 (4:09 am)
    I've never had cold soup, but if our weather doesn't cool down soon, I sure won't be wanting the typical fall soups and will be looking up this recipe to try.
    • Molly Kumar September 8, 2015 (9:05 pm)
      I hope the weather becomes fine but do try the soup too ;)
  • foodlovinfamily September 1, 2015 (11:13 pm)
    beautiful photos! this sounds like such an interesting combination. Thanks for sharing the recipe!
  • Tina Marie September 1, 2015 (5:19 pm)
    This really sounds amazing.
  • Byron Thomas September 1, 2015 (1:39 pm)
    That sounds lovely! I love the addition of the mustard seeds for a garnish. They will add such a pop of flavour when bitten.
    • Molly Kumar September 1, 2015 (9:13 pm)
      That is so true, the mustard seeds give it that pop - Thanks Byron.
  • Judy@ImBoredLetsGo September 1, 2015 (12:12 pm)
    Only cold soup I've had is gazpacho which I love. Here's a new cold soup I'd like to try! Sounds great.
  • Marisa Franca @ All Our Way September 1, 2015 (10:50 am)
    I always did say I could eat soup all year long -- this will be perfect on hot days. Thank you for sharing.
  • Rosemary @anitalianinmykitchen September 1, 2015 (10:12 am)
    What a beautiful and delicious sounding soup, can't wait to try it.
  • Noor September 1, 2015 (9:33 am)
    Oh wow. I've never heard of this combination in a soup before. Sounds interesting. Will be sure to give it a try. :)

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