Recipe: Chilled Cucumber Soup

Chilled Cucumber Soup

Few things taste as good on a hot day as a big bowl of refreshing gazpacho does. Filled with ripe tomatoes with a kick of spice, it is one of the most popular summer dishes. While you can always experiment with watermelon and other ingredients, you can also try serving another cold soup on a hot day. Cold cucumber soup is perfect for serving on special occasions or any day of the week.


4 large cucumbers
2 cups sour cream
2 cups yogurt
4 ½ cups vegetable broth
2 tablespoons minced garlic
2 tablespoons chopped dill
2 tablespoons chopped mint

Preparing the Cucumber

Lightly wash the outside of each cucumber to remove any dirt or grit. After patting each one dry with a paper towel, use a peeler to carefully remove the green skin. You can also leave a small amount of the skin on for color. Slice each cucumber in half and remove the seeds with a spoon. Roughly chop the cucumber into small pieces and set to the side.

Making the Soup

Add the chopped cucumbers to a blender or a food processor with enough of the vegetable broth to blend the cucumbers into a thin paste. Add the rest of the broth, the sour cream and the yogurt. Once everything is well blended, add the seasonings and blend until smooth and well combined. Taste the soup to see if you need any additional seasonings. Depending on the taste of the cucumber, you may want to add a small amount of sugar or honey. Pour the soup into a large bowl and keep in the refrigerator until serving.

Serving the Chilled Cucumber Soup

Pour the soup into small shot glasses for an appetizer or larger bowls for serving as a main course. Garnish the soup with a drizzle of olive oil or hot sauce for color. You can also make a quick salsa and use that as a garnish or mix more garlic, mint and dill will salt and pepper to dust over the top. Mix and match other seasonings and spices to create the perfect chilled soup for your next dinner or special occasion.

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