How to Make Chilled Cucumber Soup

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Chilled cucumber soup is a convenient and versatile no-cook option that can be prepared within minutes. A great summer soup option, this creamy concoction combines the wholesomeness of soup with the refreshing chill of a much needed beverage. Best of all, you can make it as tangy or spicy as you wish.

Common Ingredients

As expected, cucumber is the main ingredient. You will also need a cream base – most recipes call for yogurt of some sort, with Greek yogurt often being a favorite. The base may be made from yogurt only (plain or Greek), plain yogurt with buttermilk or plain yogurt with sour cream. Some recipes also use vegetable broth.

You may add flavor and enhance taste by combining some of the following:

  • Lemon juice
  • White wine vinegar
  • Red, yellow or white onion
  • Parsley
  • Dill
  • Tarragon
  • Scallion
  • Shallot
  • Red or yellow bell pepper
  • Yellow tomato
  • Ground or white pepper
  • Hot sauce
  • Salt
  • Sugar
  • Olive oil or extra virgin olive oil
  • Garlic clove
  • Cloves

Making Your Chilled Cucumber Soup

  1. Remove the seeds from the cucumbers and coarsely chop them into cubes.
  2. Blend the cucumber with the cream base of choice (add broth if it is being used). The mixture may be blended until smooth or you may opt to make it lumpy by leaving small bits of cucumber.
  3. Continue to add your chosen ingredients until everything is mixed together.
  4. Pour mixture into a bowl and refrigerate. Some recipes recommend one hour while some go up to eight hours, or even overnight.
  5. Serve when sufficiently chilled.

Chilled cucumber soup may be topped with croutons and finely chopped or thinly sliced cucumber. You may also use finely chopped tomato or bell pepper. In fact, it may be topped with almost any herb, spice or seasoning used in the recipe.

Last Updated on March 29, 2019

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