cold cucumber soup

Cold Cucumber Melon Soup - an easy, healthy summer soup that can be served as an appetizer or light meal. Refreshing and delicious!

Chilled Cucumber Melon Soup

cucumber,

cantaloupe

buttermilk or yogurt

mint

cilantro,

¼ – ½ fresh jalapeño pepper (start with a little, add more to taste)

scallions, chopped

ginger,

1-2 limes, juiced (start with one, add more to taste)

salt

Put all ingredients in a blender.  Blend until smooth.

Adjust to taste, adding more lime or jalapeño.

Wow!  This went together so quick. I served it with grilled shrimp for a simple lunch with my girls group. A total hit!  Thanks so much for the inspiration. ?

Wow!  Such lovely and refreshing  soup!  It's going to be on my list of summer favs!

I really enjoyed this, beautiful fresh flavors, but I got a little overzealous with the jalapeño and started with 1/2 so it was a strong bite for most of the people in my house. Sooo I decided to thicken it with more yogurt and use it as a pasta salad dressing that I also put your ras el Hanout chicken in. Delicious! Thank you so much for your food excellence.

Delicious and refreshing! Thanks for sharing

Great recipe! Cool refreshing and love the heat! I added a bit more cucumber and herbs.

This was a fantastic recipe for using up a somewhat under-ripe melon and tastes very gourmet! Because the melon I had wasn't too sweet I subbed melon for the cucumber, adding a small cucumber only to cut down on the spiciness when I put in a little too much jalapeno, oops. 

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I absolutely loved this recipe!!  Refreshing, complex flavor combination, and delicious.  I had cooked a lot with cilantro lately and not with mint, so I omitted the cilantro and added some extra mint to give myself a break from cilantro.

This chilled cucumber soup recipe is a delicious summer starter or side dish! Fresh herbs, Greek yogurt, and lemon juice make it bright, creamy, and refreshing. Gluten-free.

Cold Cucumber Soup

Persian cucumbers (thinly sliced, reserve a few slices for garnish)

milk Greek yogurt

basil

extra-virgin olive oil (more

lemon juice

dill

garlic

sea salt

honey

black pepper

In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.

Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

Cold Cucumber Soup with Dill (on Full Sour Pickle Brine)

cucumbers

2-3 tbsp sorrel leaves, optional (see notes for subs)

(480-500 ml) soured milk (see notes for subs)

(250 ml) pickle juice (brine from full sour pickles)

eggs

black pepper, freshly ground,

Peel the cucumbers. You can cut a few...

Peel the cucumbers. You can cut a few long cucumber ribbons with a veggie peeler, to set them aside for decoration. Slice the rest into small pieces. Chop half of them very finely, that way the texture of the soup will be more varied. 

Drop cucumber pieces into a large bowl and...

Drop cucumber pieces into a large bowl and salt them lightly. Set aside.

[Optional step] If using sorrel and spring beet...

[Optional step] If using sorrel and spring beet leaves, chop them roughly and drop them into a small saucepan with just enough water to cover the leaves half-way. Quick braise on a medium-low for 3 to 4 minutes. Turn off the heat and set aside.

In a large bowl, combine soured milk with...

In a large bowl, combine soured milk with pickle juice. 

Add in chopped cucumber, braised sorrel and beet...

Add in chopped cucumber, braised sorrel and beet leaves (if used) and most of the dill. Combine together and have a taste. If it’s not salty enough, season it a bit more.

Leave 'Chłodnik' in the fridge to cool. Depending...

Leave 'Chłodnik' in the fridge to cool. Depending on how robust your fridge is, it can take anywhere from 30 minutes to 2 hours. If you can wait a bit longer - even better! That will let the flavours develop together.

Pour 'Chłodnik' into individual bowls or soup plates....

Pour 'Chłodnik' into individual bowls or soup plates. Garnish with boiled eggs (halved or quartered), the rest of chopped dill, cucumber ribbons (if you sliced them) and freshly ground black pepper.

A cool and creamy, dairy free soup that&#039;s perfect for summer. And it&#039;s all made easily in a blender.

English cucumbers (peeled, seeded, & chopped (about 4 cups))

almond milk

basil leaves

green onions

apple

juice of 1/2 lime

Himalayan pink salt (or

(optional, if needed)

cucumber

red pepper

almonds

Place all of the soup ingredients into a high speed blender and purée until smooth. Add water (or additional almond milk) to thin, if needed.

Carefully transfer to an airtight container and place in the fridge for 1 to 2 hours to chill.

Once chilled, serve garnished with diced cucumber, red peppers, and silvered almonds.

Hi!  I made it today &amp; I thought it was delicious but I have to reiterate that I am completely obsessed with cucumbers right now.  LOL!  I even left the peels on and seeds in them.  Of course i trimmed off the cucumber ends, but that was all.  The vitamix did an amazing job so i didn’t even know they were in there, but i was able to get make this excellent recipe even more nutritious!  I also substituted the lime for the lemon &amp; it worked out just fine. Next time, i think I’m going to add some white or yellow onions too just because i love them so much!  I also used fresh spinach bc i didn’t have basil on hand &amp; it was absolutely phenomenal!  Thx very much for this fantastic recipe!

Great recipe! Followed as written. Well blended flavours (no pun intended).Very refreshing with a nice garlic zing!

Tasty but the garlic and onion were too much for a raw soup. if i make again, I'll halve both.

Hi Jenn
We eat a lot of gazpacho in summer with watermelon or tomato base. 
I was not sure if I would like the unsweetened almond milk.

Used my home grown cucumbers (left the peel on), Thai basal I had frozen last season, a batch of homemade almond milk and used the juice of a whole lime. 

Jenn it was amazing!! 
Would love to send you the pic 🥒💚🥒

I really like this soup for lunch
  Quick and easy. Very refreshing.

I backed off the garlic and onions to about 1/4 and added a teaspoon or so  of Maggie sauce… so amazing!!! Thanks for this. Ate it two days in a row already!

https://content.jwplatform.com/videos/yDokXloY.mp4

A cool and creamy, dairy free soup that’s perfect for summer. This Cold Cucumber Soup is easily in a blender in just minutes. Simply blend, chill, and serve!

Chłodnik ogórkowy is a Polish cold cucumber soup. It´s made with buttermilk/kefir, cucumbers, radishes, and it´s served with mashed potatoes and boiled eggs. It may sound not like much, but it is so so delicious and all you could want to eat on a hot summer day!

Chłodnik Ogórkowy (Polish Cold Cucumber Soup)

(480 milliliters) buttermilk

sour cream

English cucumber

radishes

chives

salt and pepper (to taste)

(450 grams) starchy/mealy potatoes (such as Russets)

milk

butter

garlic powder

sprouts (to serve)

Make mashed potatoes: cut potatoes into large chunks and add to a large pot. Add cold water and salt the water well. Bring to a boil and cook for about 15 minutes or until potatoes are soft. Drain the potatoes and pour with cold water to cool them down (for this particular recipe we don´t want the mashed potatoes to be hot). Cut butter into small cubes and add to the pot where the potatoes were cooking. Mash the potatoes using a potato ricer or mashed directly into the pot. Stir to melt the butter. When the butter is melted add sour cream, milk, and garlic powder. Season well with salt and pepper, stir to combine. Set aside to cool down.

Cook eggs: Add eggs to boiling water, reduce the heat to low, and cook for 10 minutes. Drain the hot water and immediately brake the shells by shaking the pot, immediately add cold water. Set aside for a minute or two to cool down slightly then peel the eggs. Cut the eggs into wedges.

Make chłodnik: Peel the cucumber. Shred 3/4 of the cucumber on the large holes of a box grater. Sprinkle with salt and set aside for 15 minutes. Squeeze out excess water (don´t do this very thoroughly).

Cut the remaining 1/4 cucumber and all the radishes into small dice. Chop dill and chives. Grate the garlic on small holes of a grater.

Add buttermilk to a large bowl. Add all the shredded cucumber, 1/2 of the diced cucumber, 3/4 of the diced radishes, all the dill, chives, and garlic. Season with lemon juice, salt, and pepper.

Assemble: Laddle cucumber soup into two bowls, add a large dollop of mashed potatoes to the bowl. Top each bowl with egg quarters. Sprinkle the remaining diced cucumbers and radishes. Garnish with sprouts, season the eggs lightly with salt and pepper.

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The most viewed cold cucumber soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed cold cucumber soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine