Cucumber Summer Soup is a quick and easy soup that tastes like a liquified tzatziki. It’s low-carb, gluten-free, and vegetarian, making it an excellent choice for a summer picnic. You’ll be glad you made it! This delicious recipe will satisfy the craving for a cool cucumber soup! And don’t worry about being vegetarian! You can even take it on a picnic! You’ll be happy you did!
Cucumber Summer Soup Recipes
Japanese Cucumber Summer Soup
For the cucumber soup
- 28 oz. filtered water
- 1 edium piece mkombu kelp
- 4 dollops creme fraiche
- shichimi pepper
- To create dashi, clean kombu gently with damp cloth. Leave white powder on it, since it will add to the flavor. Do not wash kombu in running water.
- Make two or three incisions in kombu. Place it with some water in large sized bowl. Allow to steep in refrigerator overnight. Remove kombu the next day. Dashi is now good to go.
- To create cucumber soup, dice cucumber. Peel celeriac and cube. Slice whole spring onions. Pat watercress dry.
- Melt butter in large sized sauce pan. Add all veggies and stir them around, coating evenly in butter. Keep heat low. Cover. Allow to gently sweat for 8¬10 minutes.
- Add dashi. Use salt & pepper to season. Bring to gentle simmer. Cover. Gently simmer for 18-20 minutes. Use lemon juice to season. Allow to cool for 18-20 minutes
- Blitz soup in food processor, forming a puree. Divide in bowls. Add creme fraiche dollop. Sprinkle with pepper and chives. Serve.
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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 Preparation Method: Chilled Cucumber Summer Soup in a Blender
- 4 large cucumbers, peeled and chopped
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint leaves
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- Start by preparing the cucumbers. Peel and chop them into chunks. Removing the seeds is optional but can make the soup smoother.
- Add the chopped cucumbers to your blender.
- Next, add the plain yogurt, minced garlic, fresh dill, fresh mint leaves, and fresh lemon juice to the blender.
- Season with a pinch of salt and a dash of pepper to taste.
- Secure the blender lid and start blending at a low speed. Gradually increase the speed to high and blend until the mixture is completely smooth and there are no visible chunks.
- Stop the blender and taste the soup. Adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
- Once the soup is perfectly blended and seasoned, transfer it to a container and refrigerate for at least an hour to chill.
- When you’re ready to serve, give the soup a good stir and pour it into chilled bowls.
- Garnish with fresh dill, mint leaves, and a slice of cucumber for an extra touch of elegance.
Tips for making Cucumber Summer Soup
- The Power of Fresh Cucumbers: To achieve that vibrant, crisp flavor, always opt for the freshest cucumbers. Look for firm cucumbers without any spongy spots, and consider using homegrown or organic cucumbers if available.
- Dealing with Seeds: While cucumber seeds can be included, removing them can result in a smoother soup. If you prefer a silkier texture, you can scoop out the seeds before blending.
- Balance the Tang: Adjust the amount of lemon juice and yogurt to your taste. Start with the suggested quantities in the recipe, but don’t hesitate to add a little more lemon juice for extra zing or yogurt for creaminess.
- Keep It Chilled: Refrigerating your soup for at least an hour before serving is crucial. This allows the flavors to meld and the soup to reach the desired temperature for a refreshing experience.
- Garnish with Finesse: Elevate your presentation with a creative garnish. Fresh dill, mint leaves, and a cucumber slice are classic choices, but you can also consider a drizzle of olive oil or a dollop of Greek yogurt.
- Side Delights: Serve your Cucumber Summer Soup with a side of crusty bread, croutons, or even a simple cucumber salad. The contrast in textures will elevate your meal.
- Zesty Garnishes: Besides the classic garnishes mentioned earlier, you can experiment with additions like smoked paprika, a swirl of pesto, or a few capers for an extra burst of flavor.
- Fresh Herbs: Fresh herbs like basil, chives, or tarragon can also be used as garnishes or mixed into the soup for an added layer of complexity.
- Beverage Pairings: For a well-rounded experience, consider pairing your soup with a crisp white wine, a light rosé, or even a sparkling water with a twist of lemon.
- Chilled or Warm: While it’s traditionally served cold, you can experiment with serving it slightly warmed for a different take on the classic.
Frequently Asked Questions about Cucumber Summer Soup
- Can I use Greek yogurt instead of regular yogurt in the recipe?Yes, you can substitute Greek yogurt for regular yogurt. It will add a creamier texture and a slightly tangier flavor.
- How long can I store leftover Cucumber Summer Soup? Leftover soup can be stored in an airtight container in the refrigerator for up to 2-3 days. Remember to stir well before serving.
- Can I make this soup in advance for a party? Absolutely! Cucumber Summer Soup is perfect for preparing in advance. Just ensure it’s well-chilled and garnish it just before serving for the freshest presentation.
- Can I freeze this soup for longer storage? Freezing isn’t recommended, as the texture and flavor may change upon thawing. It’s best enjoyed fresh.
- How can I make the soup spicier? To add a little kick, consider adding a pinch of cayenne pepper or a dash of hot sauce when blending the ingredients. Adjust to your preferred level of spiciness.
Chill out this summer with our Cucumber Summer Soup. A refreshing, no-cook delight for the senses. Share the recipe and subscribe for more culinary inspirations.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.