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    Home » Recipes » Soups/Salads

    10-Minute Cucumber Pea Soup

    June 24, 2020 By Monika Last Updated July 16, 2024 4 Comments

    Jump to Recipe

    This cucumber pea soup is sweet, tangy, creamy and deliciously refreshing, the perfect summer dish. It's nutritious, incredibly easy to make and comes together in under 10 minutes! 

    Top down view of creamy cucumber soup in 3 white bowls with spoons.

    This cucumber pea soup is a light, refreshing summer dish made with fresh cucumber, sweet petits pois and kefir (or yogurt) for a tangy, creamy finish. It's low in calories, full of goodness and flavour. It comes together in 3 easy steps, contains a handful of ingredients and requires minimal effort.

    Cucumber and pea soup is a classic cold soup, a category of dishes which 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. These 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).

    Making pea and cucumber soup involves very little cooking. No more than 3 minutes! All you need to do is heat the petits pois with some stock then add the cucumber, kefir and fresh herbs before pureeing the soup for a smooth and creamy finish.

    Cucumber pea soup ingredients and substitutions

    Cold cucumber soup ingredients in individual dishes.
    Cucumber pea soup ingredients.
    • Cucumber: I recommend using English cucumbers (also called seedless or hot-house cucumbers, the star ingredient of Polish mizeria salad) 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.
    • Peas: I used petits pois for their delicious, sweet flavour, but you can use garden peas instead (see also spinach pea soup made with frozen peas). Not to be confused with split peas, which are dried peas (see my split pea soup).
    • Kefir: natural yogurt is a good alternative.
    • Fresh herbs: I used a combination of dill, mint and chives. Alternative herbs you can use include fresh tarragon and Thai basil (use one or the other, approx. 2 tbsp each).
    • Garlic.
    • Lemon juice.
    • Vegetable stock.
    • Salt and pepper: seasoning is important as it bring all the flavours together.

    Step-by-step recipe instructions

    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.

    Peas with stock in pot.

    2. Add cucumber: To the pot add the cucumber along with the rest of the ingredients.

    Cubed cucumber, herbs, peas and yogurt in pot.

    3. Puree: Using a stick blender puree until very smooth. Adjust the seasoning and chill for 1 hour before serving (see alternative methods below).

    Creamy cucumber pea soup in pot.

    Serving suggestions

    You can serve this cucumber pea soup on its own, with a drizzle of olive oil, topped with croutons or alongside garlic bread, breadsticks or spinach bread.

    If you want to serve this soup as part of a meal it's delicious with fish dishes, such as salmon (for example pistachio crusted salmon or grilled salmon).

    TIP: You may want to adjust the seasoning just before serving as this soup can get a little mellow after a few hours in the fridge.

    Ways to cool pea and cucumber soup

    1. Refrigerate for at least 1 hour.
    2. Place in an ice water bath.
    3. Place in the freezer for 30 minutes.

    Variations

    This cucumber and pea soup is delicious as it is but you can add the following ingredients for a different flavour twist:

    • Baby spinach - this will intensify the colour.
    • Watercress - delicious with cucumber as well as peas.
    Side view of 3 white bowls with creamy cold cucumber soup.

    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 cucumber pea 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
    • Polish Cold Beet Soup
    • Simple Fennel Soup

    See also these other easy, delicious soup recipes.

    Recipe

    Top down view of creamy cucumber pea soup in 3 white bowls with spoons.

    10-Minute Cucumber Pea Soup

    This cold cucumber pea soup is sweet, tangy, creamy and deliciously refreshing, the perfect summer dish. It's nutritious, incredibly easy to make and comes together in under 10 minutes! 
    5 from 1 vote
    Print Pin Rate
    Course: Lunch, Starter
    Cuisine: gluten free, vegetarian
    Prep Time: 6 minutes minutes
    Cook Time: 3 minutes minutes
    Chilling: 1 hour hour
    Total Time: 1 hour hour 9 minutes minutes
    Servings: 6 servings
    Calories: 56kcal
    Author: Monika Dabrowski

    Equipment

    • Medium size pot
    • Blender

    Ingredients

    • 1 English cucumber peeled, cubed
    • 1⅓ cups (190 g) frozen petits pois or garden peas
    • 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 add 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 cucumber pea 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

    Serving: 1serving | Calories: 56kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 177mg | Potassium: 179mg | Fiber: 2g | Sugar: 4g | Vitamin A: 624IU | Vitamin C: 19mg | Calcium: 55mg | Iron: 1mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    Keep in touch!

    If you make this cold cucumber and pea 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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    Comments

      5 from 1 vote (1 rating without comment)

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    1. Peter Rowe says

      February 21, 2022 at 1:49 pm

      quick, tasty and delicious

      Reply
      • Monika says

        February 22, 2022 at 11:01 am

        Glad you enjoyed it, thanks for the feedback:)

        Reply
    2. Balvinder says

      June 26, 2020 at 2:12 pm

      So refreshing and soothing for hot days. I make pea soup but haven't added cucumber..such a great idea to add more freshness.

      Reply
      • Monika says

        June 27, 2020 at 4:51 pm

        Thank you Balvinder!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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