As a busy mom trying to feed my family healthy and delicious meals, I’m always on the lookout for recipes that are simple, nutritious, and a nice change of pace from our regular rotation. That’s why I was so excited to discover this light and refreshing Cold Cucumber Soup. With summer weather heating up, a chilled soup made from garden-fresh cucumbers sounded like the perfect way to cool off.
After a long day of shuttling kids around to various activities, the last thing I want to do is stand over a hot stove. So I love that this Cold Cucumber Soup comes together quickly without cooking or complicated techniques. All you need is a blender! Blitz up some cucumbers, yogurt, lemon juice, fresh herbs like dill, and salt and pepper to taste for a vibrant, tangy and creamy soup. It’s just so bright and lively, like eating fresh vegetables right from the garden.
My family can be a little picky when it comes to trying new foods. But the kids actually loved this soup! I think the yogurt gives it a richness that appeals to young palates. My husband enjoyed it too as a light starter for dinner on a warm evening. We garnished our bowls with a drizzle of olive oil, a sprinkle of paprika and some snipped chives from the windowsill herb garden. Such a simple way to make it feel special.
I love when I find a recipe like this Cold Cucumber Soup that checks all the boxes – easy, nutritious and delicious enough to please the whole family. It feels like a little victory when I can get more vegetables into my kids’ diets. And make my own life easier in the process! I hope your family enjoys this soup as much as mine did.
Cold Cucumber Soup Recipe
KOREAN COLD CUCUMBER SOUP
Equipment
Ingredients
- 3 small kirby cucumbers or pickling cucumbers, cut into matchsticks
- 1 teaspoon gochugaru
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 4 cups water
- Ice cubes, for serving
- 2 teaspoons toasted sesame seeds (optional)
Instructions
- In a large bowl, mix the cucumbers with the gochugaru, vinegar, sugar, soy sauce, and sesame oil. Let sit in the seasoning mixture for 10 minutes.
- Add the water to the bowl and stir to combine.
- Chill in the refrigerator for at least 30 minutes.
- To serve, ladle the soup into small bowls, add a few ice cubes to each, and sprinkle with sesame seeds (if using).
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method
To prepare Cold Cucumber Soup, blend together peeled and diced cucumbers, Greek yogurt, sour cream, fresh dill, minced garlic, lemon juice, and olive oil until smooth. Adjust the consistency with cold water, season with salt and pepper, and refrigerate for at least 2 hours. Serve chilled, garnished with dill and cucumber slices for a refreshing summer treat.
Cooking Tips
I like to use both peeled seeded cucumbers and unpeeled garden cucumbers. The unpeeled ones add nice color and cucumber essence. Just be sure to wash them well. One tip I’ve learned is to not over-process the soup, as this can make it watery. Blending it just until smooth but still a tiny bit chunky gives the best texture in my opinion.
In terms of seasoning, a nice tangy yogurt or sour cream base balanced with lemon juice, herbs like dill, and a bit of garlic and onion really allows the fresh cucumber flavor to sing. I’ll often finish it with a drizzle of olive oil which adds a pleasant richness. Some black pepper and sea salt brings all the flavors together.
I love experimenting with fun garnishes too. Smoked salmon, cooked shrimp, mint, toasted nuts or seeds, even cooked farro or quinoa add extra interest to the bowl. You can make it more of a meal by serving the cold soup with crusty bread or crackers on the side for dipping.
Serving Suggestions
The refreshing notes of the soup beautifully harmonize with the coolness of Hiyashi Chuka, adding a touch of Japanese elegance to your dining experience. The crispiness of Radicchio and Parmesan Salad complements the soup, offering a satisfying contrast that feels both light and indulgent.
On warm days, the Japanese Cucumber Summer Soup effortlessly captures the essence of the season, making it an ideal companion to the chilled Cold Cucumber Soup. The Thai Mango Sticky Rice serves as a sweet finale, leaving a pleasant and unique aftertaste that resonates with a sense of satisfaction.
For a wholesome side, the Greek Veggie Mix from the Air Fryer introduces a delightful crunch, elevating your meal to a new level. The Salmon Cucumber Tartare Bites add a touch of sophistication to your appetizer, creating a texture-rich experience that feels both luxurious and balanced.
The BLW Roasted Cauliflower Steaks contribute a hearty and nutritious element, enhancing the overall dining experience with their wholesome flavors. Alternatively, the Japanese Mushroom Tofu Hot Pot offers comfort and warmth, creating a well-rounded meal when paired with the Cold Cucumber Soup.
FAQs of Cold Cucumber Soup
- What soup is served cold? Cold Cucumber Soup is a popular example of a chilled soup. Other cold soups include Gazpacho and Vichyssoise.
- What is cucumber soup made of? Cold Cucumber Soup is typically made with cucumbers, Greek yogurt, sour cream, fresh herbs like dill, garlic, lemon juice, and olive oil. The ingredients are blended to create a refreshing and chilled soup.
- Is Cold soup good for you? Yes, cold soups like Cold Cucumber Soup can be a healthy and refreshing option, especially during hot weather. They often contain nutritious ingredients like vegetables and yogurt.
- Can I Use Any Type of Cucumber? Absolutely! English cucumbers, Persian cucumbers, or even garden cucumbers work well. Just make sure to remove the seeds if they’re large and tough.
- Can I Make the Soup in Advance? Certainly! Cold Cucumber Soup can be prepared in advance and stored in the refrigerator for up to 24 hours. Just remember to give it a good stir before serving.
- Why is My Soup Too Thick? If your soup turns out thicker than desired, simply whisk in a bit of cold water or vegetable broth until you achieve the desired consistency.
- Can I Add Other Vegetables? Absolutely. Feel free to experiment by adding a handful of fresh spinach, a stalk of celery, or even a small bell pepper to the mix for added flavor and color.
- How Do I Serve Leftover Soup? Cold Cucumber Soup is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. Give it a good stir before serving again.
Conclusion
Cucumber soup is the perfect light and refreshing summer appetizer or meal. As discussed on the Food and Meal website, it comes together quickly by simply blending up cucumbers, herbs, yogurt, and lemon juice for a cool, tangy soup (Cold Cucumber Soup Recipe). Toppings like mint, dill, chili oil or toasted nuts add nice texture and flavor contrast (Cold Cucumber Soup Recipe). This no-cook soup is versatile enough to make ahead for parties or customize to your tastes with different fresh herbs and spices. It’s an easy way to pack in nutrients from fresh veggies that also helps beat the summer heat.
For more cool and creative no-cook soup ideas perfect for hot weather, be sure to check out Food and Meal’s entire collection of cold soup recipes. Their cucumber yogurt soup is a refreshing starter, but don’t stop there – try their recipes for gazpachos, fruit soups, avocado soups and more. Stay cool and energized this season with Food and Meal!
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.