Are you looking for a light and revitalizing soup to beat the heat this summer? Look no further than cucumber soup! Not only are cucumbers incredibly refreshing, but they’re also packed with nutrients like vitamin K and potassium. And when blended into a creamy soup, they make for a truly delightful treat.
In this article, we’ll be exploring 20 unique and delicious cucumber soup recipes that are sure to satisfy your taste buds. From classic combinations like Greek yogurt and dill to more adventurous pairings like spicy mint and buttermilk, there’s something on this list for everyone. Whether you’re looking for a quick and easy snack or a light lunch option, these refreshing cucumber soups are the perfect choice.
Chilled Cucumber Avocado Soup
This light and creamy soup is perfect for hot summer days when you need a cooling treat. The combination of cucumbers, avocados, and fresh herbs will transport you to a refreshing oasis.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1 ripe avocado, diced
– 1/4 cup plain Greek yogurt
– 1/4 cup chicken broth
– 1 tablespoon freshly squeezed lime juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro leaves for garnish
Instructions:
1. In a blender or food processor, combine cucumbers, avocado, yogurt, chicken broth, lime juice, salt, and pepper.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve cold, garnished with fresh cilantro leaves.
Cooking Time: None (chilled)
Greek Yogurt Cucumber Soup
Beat the heat with this light and creamy soup, perfect for a hot summer day. The combination of cucumber, garlic, and yogurt creates a refreshing and tangy flavor profile that’s sure to quench your thirst.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 3 cloves of garlic, minced
– 1/2 cup Greek yogurt
– 1/4 cup chicken or vegetable broth
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a blender or food processor, combine cucumbers, garlic, and broth. Blend until smooth.
2. Add the Greek yogurt and blend until well combined.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Garnish with chopped fresh dill, if desired.
Cooking Time: None! This soup is best served chilled.
Creamy Dill Cucumber Soup
A refreshing summer soup that combines the coolness of cucumbers with the tanginess of dill, perfect for a light and satisfying meal.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1/4 cup unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 cup heavy cream
– 1 tablespoon fresh dill, chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the cucumbers, chicken broth, and heavy cream. Bring to a simmer.
4. Reduce heat to low and let soup cook for 15-20 minutes or until cucumbers are tender.
5. Stir in chopped fresh dill. Season with salt and pepper to taste.
6. Serve warm or chilled.
Cooking Time: 20-25 minutes
Spicy Cucumber and Mint Soup
This refreshing soup is perfect for hot summer days. The combination of spicy peppers, cooling cucumber, and invigorating mint will leave you feeling revitalized.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1/4 cup fresh mint leaves
– 1 jalapeño pepper, seeded and chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 quart chicken or vegetable broth
– Salt and pepper to taste
– Optional: Greek yogurt or sour cream for serving
Instructions:
1. In a blender or food processor, combine cucumber, mint, jalapeño, and garlic.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Heat the olive oil in a large pot over medium heat. Add the blended mixture and stir to combine.
4. Pour in the broth and bring the mixture to a simmer.
5. Reduce heat to low and let cook for 10-15 minutes, or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with additional mint leaves if desired. Optional: top with a dollop of Greek yogurt or sour cream.
Cooking Time: 20-25 minutes
Cucumber Gazpacho with Basil
Beat the heat with this light and revitalizing soup, perfect for hot summer days. This recipe combines the sweetness of cucumbers with the brightness of basil, creating a refreshing and flavorful treat.
Ingredients:
– 2 large cucumbers, peeled and diced
– 1 red bell pepper, seeded and chopped
– 1 small onion, finely chopped
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 2 cups chicken or vegetable broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: croutons or feta cheese for garnish
Instructions:
1. In a blender or food processor, combine cucumbers, bell pepper, onion, basil, garlic, and broth.
2. Blend until smooth, then stir in olive oil.
3. Chill soup in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve cold, garnished with croutons or feta cheese if desired.
Cooking Time: 15 minutes (includes chilling time)
Cold Cucumber and Buttermilk Soup
Beat the heat with this light and creamy cold cucumber and buttermilk soup. Perfect for a summer’s day, it’s a refreshing twist on traditional soups.
Ingredients:
– 2 large cucumbers, peeled, seeded, and chopped
– 1 cup buttermilk
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a blender or food processor, combine cucumbers, buttermilk, yogurt, and honey.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Taste and adjust seasoning with salt and pepper if desired.
4. Chill soup in the refrigerator for at least 30 minutes before serving.
5. Garnish with chopped fresh dill, if desired.
Cooking Time: None! This cold soup is ready to serve immediately.
Vegan Cucumber Coconut Soup
Cool down with this refreshing and creamy vegan soup that combines the sweetness of cucumbers, the creaminess of coconut milk, and a hint of spice. Perfect for hot summer days or as a light and healthy meal option.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chopped cucumber and cook until tender, about 5 minutes.
3. Stir in the coconut milk, vegetable broth, cumin, and smoked paprika.
4. Bring to a simmer and let cook for 15-20 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20 minutes
Cucumber and Feta Soup
This Greek-inspired soup is a perfect way to beat the heat on a warm summer day. The combination of cool cucumbers, tangy feta cheese, and fresh herbs creates a refreshing and light meal.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/4 cup plain Greek yogurt
– Fresh dill, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the chopped cucumbers, broth, and crumbled feta cheese to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until the cucumbers are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender.
5. Stir in the Greek yogurt and season with salt and pepper to taste.
6. Serve chilled, garnished with chopped fresh dill if desired.
Cooking Time: 20-25 minutes
Garlicky Cucumber Soup with Lemon
Revitalize your senses with this refreshing soup, perfect for hot summer days. A burst of garlic and lemon zest adds a tangy twist to the classic cucumber flavor.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 3 cloves of garlic, minced
– 1/4 cup fresh dill, chopped
– 2 tablespoons unsalted butter
– 1/2 cup chicken broth
– 1/2 cup heavy cream or half-and-half
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.
2. Add the chopped cucumbers, dill, chicken broth, and heavy cream or half-and-half. Bring the mixture to a simmer.
3. Reduce heat to low and let it cook for 15-20 minutes or until the soup has reached your desired consistency.
4. Stir in the lemon juice and season with salt and pepper to taste.
5. Serve warm or chilled, garnished with additional dill if desired.
Cooking Time: 20 minutes
Cucumber and Watermelon Chilled Soup
Beat the heat with this light and revitalizing soup that combines the sweetness of watermelon with the crispness of cucumber. Perfect for hot summer days, this refreshing treat is sure to quench your thirst.
Ingredients:
– 2 cups diced seedless watermelon
– 1 large cucumber, peeled and chopped
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– Salt and pepper, to taste
– Fresh mint leaves, for garnish (optional)
Instructions:
1. In a blender or food processor, combine watermelon, cucumber, yogurt, and honey.
2. Blend until smooth and creamy, adding a pinch of salt and pepper as needed.
3. Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve the soup chilled, garnished with fresh mint leaves if desired.
Cooking Time: 10-15 minutes (including chilling time)
Herbed Cucumber and Almond Soup
Perfect for a light and revitalizing meal on a warm day, this soup combines the sweetness of cucumbers with the nutty flavor of almonds, all tied together with fresh herbs.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1/4 cup unsalted almonds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh dill
– 1 teaspoon chopped fresh mint
– 1/2 teaspoon salt
– 3 cups chicken or vegetable broth
– 1 cup heavy cream or Greek yogurt (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the garlic and cook for 1 minute.
2. Add the chopped cucumbers, almonds, dill, mint, and salt. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the soup has reached your desired consistency.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. If desired, stir in the heavy cream or Greek yogurt to add creaminess.
Cooking Time: 25-30 minutes
Cucumber and Spinach Green Soup
This vibrant green soup is a perfect blend of cooling cucumber and nutrient-rich spinach, perfect for hot summer days or as a healthy pick-me-up any time of the year.
Ingredients:
– 2 medium cucumbers, peeled and chopped
– 1 bunch fresh spinach leaves
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup plain Greek yogurt (optional)
– Salt and pepper to taste
– Fresh dill or parsley for garnish (optional)
Instructions:
1. In a blender or food processor, combine chopped cucumbers, spinach leaves, garlic, and vegetable broth.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning with salt and pepper.
4. If desired, stir in plain Greek yogurt for added creaminess.
5. Serve chilled, garnished with fresh dill or parsley if desired.
Cooking Time: 10-15 minutes
Tangy Cucumber and Tomato Soup
This refreshing soup is perfect for hot summer days. With its tangy flavor from the cucumbers and tomatoes, it’s a great way to cool down and recharge.
Ingredients:
– 2 medium-sized tomatoes, diced
– 1 large cucumber, peeled and thinly sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 4 cups vegetable broth
– 1/2 cup plain Greek yogurt
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the diced tomatoes and sliced cucumber. Cook for an additional 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Reduce heat to low and let it cook for 15-20 minutes or until the vegetables are tender.
6. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
7. Stir in the Greek yogurt and season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 25-30 minutes
Cucumber and Lime Chilled Soup
Beat the heat with this light and revitalizing soup that combines the sweetness of cucumbers with the zesty tartness of lime. Perfect for a hot summer day, this chilled soup is sure to quench your thirst and leave you feeling refreshed.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1/2 cup fresh lime juice
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– Salt and pepper, to taste
– Fresh mint leaves, for garnish (optional)
Instructions:
1. In a blender or food processor, combine cucumber, lime juice, yogurt, and honey.
2. Blend until smooth and creamy.
3. Taste and adjust seasoning as needed.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold, garnished with fresh mint leaves if desired.
Cooking Time: None! This soup is ready in just a few minutes of blending and chilling.
Roasted Cucumber and Leek Soup
Roasted Cucumber and Leek Soup Recipe
A refreshing summer soup that highlights the sweet flavors of roasted cucumbers and leeks.
Ingredients:
– 2 large leeks, white and light green parts only, sliced into 1-inch pieces
– 2 medium cucumbers, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss leeks and cucumbers with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes or until tender and lightly caramelized.
4. In a large pot, sauté the chopped onion in a little bit of olive oil until softened.
5. Add roasted leek and cucumber mixture to the pot along with broth and heavy cream (if using).
6. Simmer soup for 10-15 minutes or until heated through.
7. Season with salt and pepper to taste.
8. Garnish with chopped fresh dill, if desired.
Cooking Time: Approximately 45-50 minutes
Cucumber and Miso Soup
This light and creamy soup is perfect for a hot summer day. The combination of cucumbers, miso paste, and garlic creates a refreshing and savory flavor profile that’s sure to become a new favorite.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 2 tablespoons white miso paste
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped garlic and sauté until fragrant, about 30 seconds.
3. Add the chopped cucumbers and cook until they start to soften, about 5 minutes.
4. Stir in the miso paste and broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the soup has reached desired consistency.
5. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender.
6. Taste and adjust seasoning as needed. If desired, stir in heavy cream for added richness.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Cooling Cucumber and Yogurt Soup
Beat the heat with this refreshing and light soup that’s perfect for warm weather. This recipe combines the cooling properties of cucumber, yogurt, and mint to create a soothing and revitalizing treat.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1 cup plain Greek yogurt
– 1/4 cup fresh mint leaves
– 1 tablespoon lemon juice
– Salt, to taste
– Water, as needed
Instructions:
1. In a blender or food processor, combine cucumber, yogurt, mint leaves, and lemon juice.
2. Blend until smooth and creamy, adding water as needed to achieve desired consistency.
3. Season with salt to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None! This soup is best served chilled.
Cucumber and Cilantro Soup
Beat the heat with this light and revitalizing soup, perfect for a summer’s day. This recipe combines the cooling properties of cucumber with the brightness of cilantro, creating a perfect blend of flavors.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1/4 cup fresh cilantro leaves and stems
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken or vegetable broth
Instructions:
1. In a blender or food processor, combine cucumber, cilantro, garlic, and olive oil. Blend until smooth.
2. Add salt, black pepper, and broth to the mixture. Blend until well combined.
3. Taste and adjust seasoning as needed.
4. Chill soup in the refrigerator for at least 30 minutes before serving.
Cooking Time: None, this is a cold soup!
Spiced Cucumber and Carrot Soup
A refreshing summer soup that combines the sweetness of carrots with the coolness of cucumbers, all wrapped up in a blend of aromatic spices.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 4 medium-sized carrots, peeled and chopped
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– 4 cups chicken or vegetable broth
– 1 cup coconut milk or heavy cream (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chopped cucumbers and carrots, cumin, coriander, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in the broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Return the soup to the pot and add coconut milk or heavy cream, if using. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Cucumber and Pea Shoot Soup
This light and revitalizing soup is perfect for warm weather, using the sweetness of cucumbers and the subtle flavor of pea shoots to create a refreshing and healthy treat.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1 cup fresh pea shoots
– 4 cups vegetable or chicken broth
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a blender or food processor, combine cucumbers, pea shoots, and broth. Blend until smooth.
2. Strain the mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible. Discard solids.
3. Stir in Greek yogurt, lemon juice, salt, and pepper.
4. Chill the soup in the refrigerator for at least 30 minutes before serving.
5. Garnish with chopped fresh dill, if desired.
Cooking Time: 10-15 minutes (including blending and chilling time)
Summary
Beat the heat with these refreshing cucumber soup recipes! From classic combinations like Greek Yogurt Cucumber Soup to innovative twists like Spicy Cucumber and Mint Soup, there’s something for every taste. Try Chilled Cucumber Avocado Soup for a creamy treat or Cold Cucumber and Buttermilk Soup for a tangy delight. For a vegan option, go for Vegan Cucumber Coconut Soup. With flavors ranging from garlicky to herby, these soups are perfect for hot summer days or as a light lunch any time of the year.
