Traditionally, soup is hot and eaten on a cold winter day or a blustery spring afternoon, but today I am going to talk about something some (including me) might think is unconventional – a cold creamy cucumber soup… did I lose you already? I hope not! This soup is refreshing and easy to make, do yourself a favor and try it out on a hot afternoon, you won’t be sorry!

Cold soups aren’t for everybody. Some people just can’t come to terms with the texture of a cold soup in their mouth, it’s understandable. After all, hot soups are the king and queen of the liquid sustenance universe and the first thing that comes to mind when you think of soup. However, there are several cold soups that are really delicious and just might surprise you hot soup only lovers.

I’m thinking of Avocado Soup, Chilled Yogurt and Chickpea Soup, Spinach Chive and Yogurt Soup, Gazpacho, and Sopa de Poro y Papa (aka Potato and Leek Soup). All of these are amazing summer soups with a great flavor profile. Today, I’ll be focusing on my Creamy Cucumber Soup.

In this Creamy Cucumber Soup, I combine beautiful summer ingredients like cucumber and avocado with flavorful herbs and garlic to create this refreshing soup. I suggest using this as a starter, a snack, or a sidecar to a salad for lunch. I like to serve this with a salad dressed with my Strawberry Basil dressing… yum!

How to pick a good cucumber…

If you don’t grow your own cucumbers, don’t worry – I don’t either, you can pick out some great tasting cucumbers at the store. Here are some tips for you to keep in mind when picking out a cucumber:

  1. Look for firm cucumbers and they should be somewhat stiff, if they seem bendy, you may want to pass.
  2. Avoid the cucumbers with soft spots, bruises, or blemishes, as they are a good indicator of a cucumber that has started to rot.
  3. Pick one that is a nice deep shade of green without and yellow spots. The yellow spots develop when a cucumber is too ripe. Once a cucumber is too ripe, the taste changes (not in a good way) and it will have a funky smell. The last thing you want is a smelly soup!
  4. Also, avoid wrinkles, that is usually an indicator that they have been stored at too high a temperature and the cucumber has lost their moisture.

How to store your cucumber…

Always place cucumbers in your refrigerator, especially if you’re not going to use them immediately. Cucumbers will also break down and deteriorate in the fridge, too. Try to use your cucumber within two to three days for maximum freshness and taste. Lastly, unless you like brown and gelatinous blobs, don’t freeze cucumbers, unfortunately, it just doesn’t work.

You can get more time out of a wrapped cucumber, maybe a week at most in the refrigerator, however, once you reach days 4-7, you’ll be losing a lot of great flavor.

Creamy Cucumber Soup
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Creamy Cucumber Soup
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Servings Prep Time Cook Time
4people 15minutes 15minutes
Servings Prep Time
4people people 15minutes
Cook Time
15minutes
There is no Nutrition Label for this recipe yet.
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
There is no Nutrition Label for this recipe yet.
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. .
  2. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes
  3. Add lemon juice and cook for 1 minute.
  4. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

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