This cold cucumber soup is sweet, tangy, full of flavour and deliciously refreshing. It's healthy, incredibly easy to make and comes together in under 10 minutes.
This cold cucumber soup is perfect to serve as a starter at a summer party or enjoy as a light meal. It comes together incredibly quickly (in 3 easy steps!), contains a handful of ingredients and requires minimal effort.
Cucumber contains many important vitamins and minerals, is high in antioxidants, low in calories so this soup is not only delicious - it's also nutritious!
What are cold soups
Cold soups can be made using either vegetables or fruit and tend not to use prolonged cooking. They are meant to provide a nourishing meal that's light and refreshing, made using simple seasonal ingredients, perfect for the summer months. Ingredients can differ from country to country.
For example tomato-based gazpacho is eaten in Spain while vichyssoise soup is a chilled French soup made with leeks, potatoes and cream. The most popular cold soup in Poland is chlodnik (made with beets).
Popular types of cucumber soups
- Cucumber gazpacho is a Spanish soup made with yogurt and garlic and is served chilled.
- Polish cucumber chlodnik can be made with kefir or yogurt, contains dill and is often served with boiled potatoes and eggs. Always chilled.
- Polish dill pickle soup is made with dill pickles and a few simple vegetables and is always served hot.
Cold cucumber soup ingredients and substitutions
- Cucumber.
- Petits pois: or garden peas. They add sweetness and colour.
- Kefir: you can use natural yogurt instead.
- Fresh herbs: tweak the amounts to your taste. Other herbs that will also work in this recipe include fresh tarragon and thai basil (use one or the other, approx. 2 tbsp each).
- Garlic.
- Lemon juice.
- Vegetable stock.
- Salt and pepper: bring all the flavours together.
What cucumbers to use
I recommend English cucumbers (also called seedless or hot-house cucumbers) which are widely available, have a mild sweet flavour and thin skin. You could also use garden cucumbers but make sure they aren't bitter.
How to make chilled cucumber soup: step-by-step
1.Cook peas: Combine the frozen peas with the hot vegetable stock and bring to the boil. Simmer for 1 minute then remove from the heat.
2. Add cucumber: To the pot add all the remaining ingredients.
3. Puree: Using a stick blender puree until very smooth. Adjust the seasoning and chill for 1 hour before serving.
Serving suggestions
Serve this chilled cucumber soup on its own, with a drizzle of olive oil, garlic bread or croutons. You may want to adjust the seasoning again just before serving as this soup can get a little mellow after a few hours in the fridge.
This cold soup with cucumber tastes delicious served with salmon spread sandwiches, a slice of spinach bread or breadsticks.
Ways to cool cucumber soup
- Refrigerate for at least 1 hour.
- Place in an ice water bath.
- Place in the freezer for 30 minutes.
Optional ingredients
- Handful of baby spinach - this will intensify the colour.
- Handful of watercress - delicious with cucumber.
Top tips
- I recommend peeling the cucumber before making the recipe as the skin may add bitterness.
- Use either frozen petits pois or garden peas. I tend to use petits pois as they are sweeter. Do not boil the peas for longer than a minute as they might lose their bright green colour and sweet flavour.
- You can puree this soup either in a high speed blender or using a stick blender depending on how smooth and creamy you want your soup to be.
- Chill your creamy cold cucumber soup for 1 hour before serving. Keep refrigerated for up to 3 days.
- Freeze for up to 3 months.
Related recipes
- Quick Fruit Soup Recipe
- Cold Beet Soup with Yogurt (Chlodnik)
- Simple Fennel Soup
- Quick Spinach and Pea Soup
See also these other easy, delicious soup recipes including this collection of creamy vegan soups.
Keep in touch!
If you make this cold cucumber soup recipe I'd love to know how it turned out for you. What herbs did you use? Let me know in the comments below, thanks!
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Recipe
10-Minute Cold Cucumber Soup
Equipment
- Medium size pot
- Blender
Ingredients
- 1 English cucumber peeled, cubed
- 1⅓ cups (190 g) frozen petits pois or garden peas, 6.7oz
- 1 cup (240 ml) vegetable stock hot
- ⅔ cup (150 ml) kefir or natural yogurt, adjust to taste
- 1 small garlic clove finely chopped
- 4 tablespoons chives finely chopped
- 2-3 tablespoons mint finely chopped, leaves only
- 1 tablespoon dill finely chopped, tough stalks removed
- 2-3 tablespoons lemon juice or to taste
- fine sea salt and pepper to taste
Instructions
- Combine the frozen peas with the hot vegetable stock and bring to the boil. Simmer for 1 minute then remove from the heat.
- To the pot add the cucumber and the rest of the ingredients.
- Puree until very smooth. Adjust the seasoning and chill for 1 hour before serving.
Notes
- I recommend peeling the cucumber before making the recipe as the skin may add bitterness.
- Use either frozen petits pois or garden peas. I tend to use petits pois as they are sweeter. Do not boil the peas for longer than a minute as they might lose their bright green colour and sweet flavour.
- You can puree this soup either in a high speed blender or using a stick blender depending on how smooth and creamy you want your soup to be.
- Chill your cold cucumber soup for 1 hour before serving. If you are in a hurry you can place the soup in the freezer for 30 minutes before serving. Keep refrigerated for up to 3 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Peter Rowe
quick, tasty and delicious
Monika
Glad you enjoyed it, thanks for the feedback:)
Balvinder
So refreshing and soothing for hot days. I make pea soup but haven't added cucumber..such a great idea to add more freshness.
Monika
Thank you Balvinder!