Basic recipe to cook Japanese Cucumber Summer Soup

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

Basic recipe to cook Japanese Cucumber Summer Soup
Basic recipe to cook Japanese Cucumber Summer Soup
Basic recipe to cook Japanese Cucumber Summer Soup 1

Japanese Cucumber Summer Soup

Warm soups are great whenthe weather is cool, but what about summertime soup? This cucumber soup fitsthe bill. It’s a refreshing change of pace for summer eating, with its dashibroth, spring onions and celeriac
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Course: Soup
Cuisine: Japanese
Diet: Vegan
Keyword: cucumber, summer soup
CookingStyle: low-temperature cooking
Prep Time: 1 hour
Cook Time: 25 minutes
overnight soaking of dashi: 8 hours
Total Time: 9 hours 25 minutes
Servings: 4 servings
Calories: 29kcal
Author: Ms Kelly
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For the cucumber soup

  • 1 tbsp. butter unsalted
  • 2 whole cloves of garlic
  • 1 & 3/4 oz. watercress
  • 1 bunch whole spring onions
  • 3 & 1/2 oz. celeriac
  • 10 & 1/2 oz. cucumber
  • 1/2 juiced lemon
  • 1 pinch salt

For dashi

  • 28 oz. filtered water
  • 1 edium piece mkombu kelp

For garnishing

  • 4 dollops creme fraiche

To decorate:

  • chives

To dust:

  • 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.



If you're looking for an easy soup recipe for the summer heat, cucumbers are the perfect choice. English cucumbers have a seedless skin and are much more delicate in flavor than slicing cucumbers, which have a thick and waxy skin. You can also use a variety of vegetables to garnish the chilled soup. In addition to cucumbers, you can also add chopped tomatoes, avocado, and fresh herbs.
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Serving: 1serving | Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g | Vitamin A: 489IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 1mg
© 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.

Other ways to making Cucumber Summer Soup

Basic recipe to cook Japanese Cucumber Summer Soup

To prepare cucumber summer soup, prepare the cucumbers. Peel them and cut them into half at the stem and core. Scoop out the seeds and mash them with a fork. You can add small pieces of onion or garnishes like red onion. When serving, make sure to season the soup with salt and pepper. It’s best to use cucumbers that are seedless. They’re not bitter.

Pick a cucumber that’s seedless and thin. Choosing cucumbers that are seedless are best for this soup. The slicing cucumber has a thick skin and is seeded. It’s best to remove them before blending. Afterwards, add some arugula or fresh spinach. Lastly, add some sour cream to the cucumbers. A simple sour cream cucumber soup is ready to serve.

To make cucumber soup, use English or Korean cucumbers. They’re both delicious, and are more nutritious. You can also use other ingredients, including fresh herbs. A cucumber summer soup is a light lunch or a great appetizer. The soup can serve up to four people. You can serve it as a starter or an entree. You can also add some sour cream or chives. You can prepare a few varieties.

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To make a delicious cucumber soup, mix cucumbers, garlic, onions, and fresh dill. Simmer for about 15 minutes, then serve! You can serve this refreshing soup with your favorite garnishes. For a special summer lunch, add a touch of lemon zest or dill to the cucumbers. After blending, garnish with fresh herbs and drizzle with olive oil. This healthy and refreshing recipe is a great way to beat the heat of the summer.

About Cucumber Summer Soup

Basic recipe to cook Japanese Cucumber Summer Soup

A simple cucumber summer soup recipe is easy to make, and the combination of coconut and cucumbers is refreshing in the heat of summer. Simply slice the cucumbers, blend them in a blender, and season with dill and lemon juice. Serve chilled. This delicious summer soup will cool you off and help you beat the heat. Here are a few suggestions: Add a bit of lemon or lime juice, and add salt to taste.

First, slice one medium cucumber in half from stem to middle point. Scrape out the seeds, then shred the cukes in a large bowl. Pour the cuke mixture into a saucepan, drain, and strain. If you wish to add vegetables, add them at the end of the cooking process. To serve, garnish with fresh spinach or arugula. Enjoy! And remember, don’t forget to try out different types of vegetables!

A cold cucumber soup is a perfect lunch for summer. A bowl of it goes well with fresh avocado toast or a simple sandwich. Some popular sandwich combinations with cucumber include Caprese, Chickpea Salad, and Egg Salad Sandwich. If you’re in the mood for something a little bit more sophisticated, you could also try an Egg Salad Sandwich. The possibilities are endless! This is an excellent lunch or snack for the hot summer months.

Whether you’re in the mood for something cold or warm, cucumber soup is the perfect meal on a hot summer day. It’s creamy, refreshing, and nourishing. And the best part? It’s low-carb, gluten-free, and vegetarian-friendly. It’s a great summer picnic food and is easy to make. It’s a great cold summer soup, and is perfect for any occasion!

Basic recipe to cook Japanese Cucumber Summer Soup