Chilled Cucumber Soup

Cool and refreshing Chilled Cucumber Soup! Takes only 10 minutes to make, no cooking, just blending.

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Every year I plant cucumbers in my garden. And every year, my one plant takes over the bed (climbing over trellises put in place for other vegetables) and showers me with a daily supply of lovely cucumbers.

This is all well and good, as long as I remember to pick them daily. As careful as I can be, hunting for cucumbers in the tangle of leaves and vines, I do miss them occasionally, only to discover a monster cuke hiding perfectly camouflaged under a leaf.

Like zucchini, left to their own devices, cucumbers will grow to ginormous proportions, resulting in a thick-skinned, seedy bat.

What do do with extra large cucumbers?

Make cucumber soup!

Cucumber Soup

Even if you don’t have a garden (or the problem of monster cukes) cucumber soup is a great way to put cucumbers to good use.

This cucumber soup is incredibly easy to make, taking no more than 10 minutes. All you have to do is peel and seed the cucumbers, and pulse them in a blender with a little chopped onion, buttermilk, sour cream, olive oil, dill, salt and pepper.

If you don’t have buttermilk or sour cream, you can sub with plain yogurt.

It’s a chilled soup that you can make ahead and eat for days. Perfect for hot summer days.

Many thanks to my friend Sue Robison who gave me the bones of this recipe to play with. Enjoy!

 

Chilled Cucumber Soup Recipe

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  • Prep time: 10 minutes
  • Yield: Makes 3 to 4 servings

If you don't have buttermilk or sour cream, feel free to substitute with plain yogurt.

Ingredients

  • 2 large cucumbers (about 1 1/2 pounds total)
  • 2 Tbsp chopped onion (white, red, or green)
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 1 Tbsp rice vinegar
  • 1 Tbsp olive oil
  • 2 Tbsp fresh dill, chopped
  • 1/2 teaspoon salt
  • Pinch black pepper

Method

1 Prep: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill.

2 Blend: Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed.

At this point you can make ahead and chill.

3 Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.

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Links:

Chilled Cucumber and Avocado Soup from Erin of Naturally Ella

Chilled Cucumber Soup with Fresh Herbs from Dishing Up the Dirt

Showing 4 of 9 Comments

  • Malika A. Black

    This is perfect for these hot days.
    I like cucumbers with mint… I’m sure the soup will taste great!
    Healthy and easy.
    Thanks for the recipe!

  • Alison Froebel

    Can this soup be frozen? I like to freeze soups, but have never tried it with a dairy-based soup. Thanks!

  • Susan

    Excellent! I made chilled cucumber soup but did not peel my cukes. I wish I had seen this recipe first.

  • Alex

    Hi, thanks for the recipe. Adding some chilli to make it spicy is it a good idea? How do you think?

  • Barbara Ryan

    Can this soup be served
    warm?

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