Cold and refreshing Cucumber Soup is a great recipe for a hot summer day and couldn’t be easier to make. It only takes 10 minutes from start to finish and requires no cooking!
Every year I plant cucumbers in my garden. And every year, my one plant takes over the bed (climbing trellises set up for other veggies) and showers me with a daily supply of beautiful cucumbers.
The best way to use garden cucumbers
That’s all well and good as long as I remember to pick them daily. As careful as I can be, when chasing cucumbers in the tangle of leaves and vines, I occasionally miss, only to spot a monster cucumber hiding under a leaf, perfectly camouflaged!
Like zucchini, cucumbers will grow to gargantuan proportions if left to their own devices, resulting in a thick-skinned, scruffy bat.
What to do with extra large cucumbers?
Make Chilled Cucumber Soup!
Even if you don’t have a garden (or the monster cake problem), cucumber soup is a great way to put cucumbers to good use.
How to make easy cucumber soup
This Cold Cucumber Soup is incredibly easy to make and takes no more than 10 minutes to make. All you have to do is peel and deseed the cucumbers and pulse them in a blender with some chopped onion, buttermilk, sour cream, olive oil, dill, salt and pepper.
If you don’t have buttermilk or sour cream, you can use plain yogurt.
It’s a chilled soup that you can make ahead of time and eat for days. Perfect for hot summer days.
Thanks to my friend Sue Robison for giving me the bones of this recipe to play with. Enjoy!
No blender? no problem
If you don’t have a blender, a hand blender will work for this soup. Instead of adding the ingredients to a traditional blender in Step 2, place them all in a large bowl and use the hand blender to blend all the ingredients until smooth. It may take a little longer but you will end up with the same result.
How to store refrigerated pickle soup
Refrigerate this soup tightly capped for up to 3 days.
We do not recommend freezing this soup. The consistency will not be the same after thawing.
More cold soup recipes to try this summer!
- Spicy zucchini soup
- Cold Tomato Summer Vegetable Soup
- Watermelon Gazpacho
- Gazpacho soup
- Vichyssoise
From the editors of Simply Recipes
cold cucumber soup
If you don’t have buttermilk or sour cream, you can also substitute plain yogurt for them.
ingredients
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2 big cucumbers (about 1 1/2 pounds total)
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2 tablespoon chopped Onion (white, red or green)
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1/2 Cup buttermilk
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1/4 Cup sour cream
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1 tablespoon rice vinegar
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1 tablespoon Extra virgin olive oil
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2 tablespoon fresh dill, chopped
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1/2 teaspoon kosher salt
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prize black pepper
method
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Prepare the cucumber, onion and dill:
Peel, deseed and coarsely dice the cucumber. Chop onion and dill.
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Mixture:
Place all ingredients in a blender and blend until completely smooth. Adjust the spices to taste. Add more salt and pepper if needed.
At this point you can go ahead and relax.
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Chill the soup:
Chill in a container in the refrigerator.
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Surcharge:
Pour into bowls and garnish with a little olive oil and a sprig of dill.
| nutritional information (per serving) | |
|---|---|
| 96 | calories |
| 7g | Fat |
| 8g | carbohydrates |
| 2g | protein |
