Best 6 Iced Cucumber Soup Recipes
In the sweltering summer heat, nothing is more refreshing than a cold, creamy bowl of cucumber soup. This chilled soup is not only incredibly easy to make, but it also offers a light and healthy meal option that is perfect for lunch or dinner. With its vibrant green color, cool and refreshing taste, and subtle hints of herbs and spices, iced cucumber soup is a delightful dish that is sure to please everyone at the table.
Let's cook with our recipes!
ICED OJ AND LEMON CUCUMBER SOUP
Soup on ice? Absolutely! This healthy soup is so tasty, even kids love it. The subtle flavor of the lemon cucumbers makes all the difference.
Provided by Food Network
Number Of Ingredients 7
Steps:
- Combine orange juice, lime juice, lemon cucumbers, cantaloupe and honey in a food processor (or blender) and blend until smooth. Stir in yogurt and mint. Chill for at least 2 hours and serve cold.
SIMPLE CUCUMBER SOUP
The most simple yet one of the best soups I had so far. A simplified version of my mum's cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.
Provided by virgi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 500.2 mg, Sugar 5.4 g
CHILLED CUCUMBER SOUP
"This is a wonderful way to use up all those cucumbers that seem to be ready at the same time," writes Shirley Kidd of New London, Minnesota. "I's so refreshing on hot summer days."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers. , Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.
Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
EASY COLD CUCUMBER SOUP
Easy cold soup for a hot day!
Provided by lreddy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 15.7 g, Cholesterol 38.6 mg, Fat 17.9 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 10.9 g, Sodium 333.1 mg, Sugar 7.4 g
ICED CUCUMBER SOUP WITH MINT, WATERCRESS, AND FETA CHEESE
Provided by Amelia Saltsman
Categories Soup/Stew Appetizer Low Cal Feta Mint Cucumber Summer Chill Healthy Watercress Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Puree cucumbers, broth, feta, onion, mint, watercress, oregano, garlic, and salt in blender until smooth. Pour soup into large bowl; whisk in yogurt. Refrigerate until cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.
- Before serving, put soup in freezer 30 minutes. Pour into bowls; top with chopped egg and chives.
CHILLED CUCUMBER MINT SOUP
A simple and refreshing summer starter, this soup only takes minutes to make.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Cut one of the cucumbers into small dice, and set aside for garnish. Cut the others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender and puree until smooth.
- Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
- Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.
Tips:
- For the best flavor, use fresh cucumbers that are in season.
- If you don't have any fresh mint, you can use dried mint instead. Just be sure to use half the amount, as dried mint is more concentrated.
- If you want a creamier soup, you can add a cup of heavy cream or coconut milk before serving.
- To make the soup ahead of time, simply prepare it according to the recipe and then store it in the refrigerator for up to 3 days. When you're ready to serve, just give it a quick stir and then serve it chilled.
Conclusion:
Cucumber soup is a refreshing and healthy summer soup that is perfect for a light lunch or dinner. It is also a great way to use up extra cucumbers from your garden. With its simple ingredients and easy preparation, this soup is sure to become a favorite in your household.
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