This Chilled Cucumber Soup Recipe is an amazing soup for summer. Not only does it have a great taste, but this simple chilled soup is an easy way to cool down fast. The next time that you’re craving more veggies in your diet and a light and refreshing soup, remember just how simple a meal option this is. With a few English cucumbers and a dollop of Greek yogurt as a topping, you’ll be amazed at how fast this recipe comes together.
This is a sipper of a soup. Not because it’s hot but because it’s so good you’ll want to savor it!
The best part about making this cold soup is that it’s literally such a simple process. Cutting up the diced cucumber is probably the part that takes the longest! Once you mix and get ready to serve, your taste buds are going to be so ready to take a bite!
Adding in some sour cream and fresh dill are a great treat, too!
Chilled Cucumber Soup Recipe
So many people look at me like I’m a bit crazy when I say that I love eating cucumber soup. But it really is one of my favorite flavors to have. Pair this up with a nice sandwich or side salad and it’s such a healthy dinner option to have!
My boys love soup and I have to say that this is one of their favorites, too. They might have been a little bit skeptical at first, but since I literally make this dish all the time, they’ve really come around!
Should you heat this soup before eating?
I wouldn’t. Don’t even try for an experiment. This soup was created to be chilled and cold. The ingredients that you’re using shouldn’t get hot or they might curdle and then you know for a fact that no one is going to want to eat that!
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Chilled Cucumber Soup Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for
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Must Have Resources:
When making Chilled Cucumber Soup Recipe at home, you really need to have the following Amazon affiliate tools on hand.
Make it a Meal:
Make certain to add this to your meal planning for the month. And if you’ve never tried meal planning, now is the start! It’s a simple process to get your meals planned out for the day. See how easy it can be via my example below!
Vegetable Side: Grilled Vegetables
Starch Side: Loaded Twice Baked Potatoes
Refreshing Drink: Patriotic Mocktail
Don’t forget Dessert: Tropical Dump Cake
Best Soup Recipes:
Once you make this Cold Cucumber Soup Recipe, you’re going to want all the soups! Luckily I’ve gathered up a variety of soups that I’m certain you’re going to love. These aren’t all cold soups but that just adds to the fun!
Instant Pot Hamburger Soup is a simple and delicious soup recipe that takes minutes to make.
Broccoli Cheese Soup is a 5-ingredient soup that has huge flavor and taste.
Instant Pot Chicken Taco Soup is a hearty and tasty meal!
Don’t miss out on the flavors of this Potato Soup.
Love the taste of cabbage? Check out this Cabbage Roll Soup!
Asparagus Soup is another great way to get more veggies in your tummy!
This Carrot Leek Soup is a fun and unique soup recipe to eat!
How do you store leftover cucumber soup?
Since this is already a chilled soup recipe, you just need to keep it that way! Store it in an airtight container and place it in the fridge.
Then, when you’re ready to eat, you just pour into a bowl and enjoy. No heating or waiting at all!
More Cucumber Recipes:
- 2 large cucumbers peeled and de-seeded
- 1 small onion chopped
- 16 fl oz milk you can substitute Silk or Almond Milk, heated
- 8 fl oz vegetable stock heated
- ½ tsp nutmeg
- 1 tbsp plain flour
- Salt and pepper to taste
- 1 tbsp butter
Chop the cucumbers into chunks. Then heat the milk gently in a small saucepan.
In the meantime, in a large skillet, melt the butter and fry the onion and cucumber for a few minutes. Then add the flour and cook for a further minute, stirring constantly. Take off the heat.
Slowly pour on the heated milk and stock, stirring constantly. Add nutmeg and season with salt and pepper.
Bring the soup to a quick boil, then turn down the heat and simmer for about 20 minutes. Take off heat and leave the soup to stand for a while until cooled off. Blend in blender or food processor and adjust seasoning.
Refrigerate the soup in the fridge for at least 20 minutes and serve with a sprinkling of fresh mint and a swirl of cream.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 333mgCarbohydrates: 17gFiber: 1gSugar: 5gProtein: 6g
When are you going to make up this Chilled Cucumber Soup?