Easy Cold Cucumber Soup
This easy cold cucumber soup is light, bright, and perfect for hot summer days. I like to serve it as light lunch, a healthy main dish or as a refreshing summer appetizer.
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This recipe is naturally gluten-free, so ideal if you have friends at home on different diets.
And let’s not forget the health benefits of cucumbers: they’re packed with vitamin C and vitamin K and and contain 96% water, making this soup a healthy, low-calorie option that’s ideal for staying hydrated in the warmer months.
If you are looking for more refreshing summery recipes to try out, take a look at these; a classic French Nicoise salad, this Fresh Salmon Salad or my Zucchini Pancakes with Yogurt Dip!
Another favorite of mine to pop on the table during the warmer months is this pretty Galette with Tomatoes. It is a real showstopper and really tasty with its sharp, yet soft, sweet tomatoes.
List of Ingredients: Cold Cucumber Soup
- Cucumbers: The hero ingredient in this recipe. Choose lovely firm English cucumbers – this variant has a thin skin and will easily blend into a smooth, refreshing soup.
- Green apple: Granny Smith apples deliver a balance of sweet and tart flavor to the soup.
- Celery: You can hardly taste it, but it adds a note of freshness and enhances the neutral taste of the cucumber. The celery adds to the soup’s subtle flavor.
- Garlic: I recommend a fresh garlic clove rather than garlic powder.
- Greek yogurt: I recommend Greek yogurt is perfect in this soup, as it’s slightly creamier and thicker than regular yogurt. You can replace it with sour cream, plain yogurt or try coconut yogurt as a dairy-free alternative (the taste will be slightly altered).
- Fresh herbs: Use one or a mixture of fresh, seasonal herbs like fresh parsley, fresh mint, and fresh dill. Dried herbs are too concentrated for a “raw” soup like this and are not recommended.
- Limes: Lime balances the soup and gives it a fresh flavor. Use fresh lemon juice if you don’t have limes.
- Olive oil: Gives a velvety smooth, creamy texture to the soup. Consider avocado oil as an alternative.
You will find the exact quantities in the recipe card.
How to Make a Cold Cucumber Soup?
- PREPARE. Wash the cucumbers, celery, and green apple. Slice off the ends of the cucumbers and core the apples. Cut them into small chunks and set them aside.
- BLEND. Add the cucumber, apples, celery, Greek yogurt, herbs, and the balance of ingredients to a food processor or blender. You can also use an immersion blender to make the soup. Blend everything until you have a smooth soup.
- ADJUST CONSISTENCY. If the soup looks too thick, add a little water to thin it out.
- SEASON. Taste the soup before serving. Add more salt or pepper if needed. Add more lime juice if it needs to be balanced further.
- SERVE. Portion the soup into smaller portions like bowls or pretty glasses. The soup can also be served in a large bowl for people to help themselves. You can serve this soup straight away at room temperature. If you prefer a chilled soup then keep it in the fridge for around two hours prior to serving it.
- GARNISH. Add a drizzle of olive oil to the individual portions or a large bowl of soup. Sprinkle over some fresh chopped herbs.
What to serve with a cold cucumber soup?
This soup is beautiful served as a light lunch, a healthy main dish, a side dish, or as a refreshing summer appetizer. I love to serve this soup with:
- Bread such as this baguette garlic bread, Italian focaccia with oregano, or this French savory cake.
- A quiche combination is really fun and delicious. Here is a recipe for a wonderful mushroom and spinach quiche to try!
- Serve it with a bright and pretty salad, such as my bulgar balad with feta and sundried tomatoes.
- Serve it alongside an elegant fish dish like this French salmon meunière.
- Spoon over a few red onion pickles for a vinegary addition. The pink and green combination is so beautiful, and the pairing is perfect.<div class=”mv-video-target mv-video-id-grw6a4uoa4nofh4avgbt” data-video-id=”grw6a4uoa4nofh4avgbt” data-volume=”70″ data-ratio=”9:16″ ></div>
FAQ: Cold Cucumber Soup
Cold soup is commonly referred to as gazpacho. Gazpacho is a traditional Spanish dish made from blended raw vegetables, typically including tomatoes, cucumbers, peppers, onions, and garlic, and is served chilled.
Yes, You can prepare the soup in advance and store it in an airtight container in the refrigerator for up to 2 days. It will need to be stirred before serving.
No, this soup is not freezer friendly. The delicate texture will not hold up in the thawing process.
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Recipe card: Cold Cucumber Soup
Easy Cold Cucumber Soup
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Equipment
- 1 Blender
Ingredients
- 2 cucumbers
- 1 green apple
- 2 stalks celery
- 1 clove garlic
- 1 cup Greek yogurt (150 g)
- 1 cup fresh herbs parsley, mint, dill
- 2 limes
- 2 tbsp olive oil
- Sea salt
- Black pepper
Instructions
- Wash the cucumbers, celery, and green apple. Slice off the ends of the cucumbers and core the apples. Cut them into small chunks and set them aside.
- Add the cucumber, apples, celery, Greek yogurt, herbs, and the balance of ingredients to a food processor or blender. You can also use an immersion blender to make the soup. Blend everything until you have a smooth soup.
- If the soup looks too thick, add a little water to thin it out.
- Taste the soup before serving. Add more salt or pepper if needed. Add more lime juice if it needs to be balanced further.
- Portion the soup into smaller portions like bowls or pretty glasses. The soup can also be served in a large bowl for people to help themselves. You can serve this soup straight away at room temperature. If you prefer a chilled soup then keep it in the fridge for around two hours prior to serving it.
- Add a drizzle of olive oil to the individual portions or a large bowl of soup. Sprinkle over some fresh chopped herbs.
