Soup on a hot day? Of course! This cold cucumber soup is light, refreshing and delicious on a day when it’s too hot to cook. The cucumber soup recipe whips together in minutes, once the cucumbers have had time to be salted and sit. When it’s ready to enjoy, you’ll feel cool as a cucumber.
Ingredients for Cucumber Soup
- Cucumbers: Cucumbers are known for being light and refreshing, so they’re perfect for a cold soup.
- Salt: The salt in this recipe helps release the excess moisture from the cucumbers.
- Yogurt: Fat-free plain yogurt is light and takes on the flavors of the cucumber, garlic and dill in this delicious dish.
- Green onion: Green onion adds just a hint of flavor to the soup, as well as a dash of color and contrast.
- Garlic: Garlic gives this cucumber soup a touch of umami for extra enjoyment.
- Fresh dill: Dill adds a fresh, tangy taste to this cool soup.
Directions
Step 1: Salt the cucumbers
In a colander placed over a bowl, toss the cucumber slices with salt, then let them sit for 30 minutes. Squeeze them and pat them dry.
Step 2: Make the soup
Place the cucumbers, yogurt, onion and garlic in a food processor, cover and puree the ingredients until the liquid is smooth. Stir in the dill. Serve the cucumber soup immediately in chilled bowls, garnished with additional green onions and dill, as desired.
Cucumber Soup Variations
- Add brothy flavor: Pour 1 cup of chicken or vegetable broth into the food processor when preparing the soup for added flavor. This will make the soup a little thinner, but it will be just as tasty.
- Garnish with sliced almonds: Garnishing with thin almond slices at serving time will give a light crunch to this tasty soup.
- Add basil: Blend some basil in with the soup for a flavor variation. Serve each bowl with baby basil leaves on top.
- Top with fresh mint: Mint and cucumbers taste and smell amazing together. Top each bowl with tiny sprigs of mint for a fragrant and refreshing touch.
How to Store Cucumber Soup
Store cucumber soup in airtight storage containers in the refrigerator for up to three days.
Can you freeze cucumber soup?
Yes, you can freeze this soup. Cucumber soup is best stored in individual-sized portions in the freezer, where it will keep for about two months. Use zippered storage bags and press out the extra air before sealing them, then stack them flat. Thaw them in the refrigerator, and stir each bowlful (or the entire batch) before serving, if necessary. Add a little fresh dill, basil or mint to freshen it up a bit, or a few slices of fresh cucumber.
Can you make cucumber soup ahead of time?
Cold cucumber soup is an excellent recipe to make ahead of time; store it, covered, in the refrigerator for a day or so. The great thing is that it tastes delicious right out of the refrigerator.
Cucumber Soup Tips
How can I make a vegan version of cucumber soup?
Convert this cold cucumber soup recipe to a vegan dish by swapping out the low-fat yogurt for a plain vegan (non-dairy) yogurt instead. The flavor and texture will be quite similar.
Can I serve this cucumber soup cold?
Yes, this recipe tastes great as a cold cucumber soup. Transfer the soup from the food processor to a large bowl or several food-storage bowls, cover them and refrigerate for several hours or longer. Nice and chilly, this soup helps beat the heat on a hot day.
Can I make this cucumber soup in a blender?
This cucumber soup recipe works just as well in a blender as in a food processor; just puree for a minute or so, or until the soup is nice and creamy.
