As the summer heat sets in, a cool and refreshing bowl of soup can be just what you need to quench your thirst. Cucumber soup is a perfect remedy for hot days, and when combined with other flavors like avocado, mint, or dill, it becomes a truly delightful treat. In this article, we’ll explore 20 unique and delicious cucumber soup recipes that are sure to please even the pickiest of eaters.
From classic combinations like chilled cucumber and avocado to more adventurous options like spiralized cucumber and radish, there’s something for everyone in this list. Whether you’re looking for a light and refreshing side dish or a main course that’s perfect for a summer dinner party, these recipes are sure to hit the spot.
Chilled Cucumber and Avocado Soup
Beat the heat with this creamy and refreshing soup that combines the best of summer’s produce.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1 ripe avocado, peeled and pitted
– 1/4 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine cucumbers, avocado, Greek yogurt, and lime juice.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold, garnished with fresh cilantro leaves if desired.
Cooking Time: None! This soup is ready to be enjoyed straight from the fridge.
Greek Yogurt Cucumber Soup
A refreshing summer treat that’s light on calories but big on flavor. This Greek-inspired soup is perfect for a warm-weather meal or as a cooling side dish.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1/2 cup plain Greek yogurt
– 1/4 cup chicken broth
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a blender or food processor, puree the chopped cucumbers until smooth.
2. In a medium bowl, whisk together the Greek yogurt, chicken broth, lemon juice, and garlic powder until well combined.
3. Add the cucumber puree to the yogurt mixture and stir until fully incorporated.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Garnish with chopped fresh dill, if desired.
Cooking Time: 10-15 minutes (including chilling time)
Spicy Cucumber and Mint Soup
Refresh your palate with this refreshing and zesty soup, perfect for a hot summer day.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1/4 cup fresh mint leaves
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/2 teaspoon red pepper flakes (adjust to taste)
– 4 cups chicken or vegetable broth
– 1/4 cup plain Greek yogurt
– Salt and pepper, to taste
Instructions:
1. In a blender or food processor, combine cucumbers, mint leaves, garlic, ginger, and red pepper flakes.
2. Blend until smooth, adding broth as needed to achieve desired consistency.
3. Transfer the mixture to a saucepan and warm over low heat.
4. Stir in Greek yogurt and season with salt and pepper to taste.
5. Serve immediately, garnished with additional mint leaves if desired.
Cooking Time: 10-15 minutes
Cucumber and Dill Buttermilk Soup
Cucumber and Dill Buttermilk Soup Recipe
Cozy up with this refreshing summer soup that combines the coolness of cucumber, the brightness of dill, and the creaminess of buttermilk.
Ingredients:
– 2 large cucumbers, peeled, seeded, and chopped
– 1/4 cup fresh dill, chopped
– 1/2 cup buttermilk
– 2 tablespoons unsalted butter
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the chopped cucumber and cook for about 5 minutes or until tender.
3. Add the chopped dill and cook for an additional minute.
4. Stir in the buttermilk and season with salt and pepper to taste.
5. Simmer the soup for 10-15 minutes, allowing flavors to meld together.
Cooking Time: 20-25 minutes
Cold Cucumber and Basil Soup
Escape the heat with this refreshing cold soup that’s perfect for a light lunch or dinner. This recipe combines the sweetness of cucumbers, the brightness of basil, and the creaminess of yogurt to create a delightful treat.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1/4 cup fresh basil leaves, chopped
– 1 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Ice cubes (optional)
Instructions:
1. In a blender or food processor, combine cucumber slices, basil leaves, and yogurt.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Stir in lemon juice and season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold, garnished with additional basil leaves if desired.
6. If desired, add ice cubes to the soup just before serving.
Cooking Time: 10-15 minutes (mostly prep time)
Creamy Cucumber and Lemon Soup
A refreshing summer soup that combines the sweetness of cucumbers with the brightness of lemons, perfect for a light and satisfying meal.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 2 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon unsalted butter
– Salt and pepper to taste
– Fresh dill or parsley for garnish (optional)
Instructions:
1. In a large pot, combine chopped cucumbers, broth, and butter. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes.
2. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.
3. Stir in heavy cream or half-and-half and lemon juice. Season with salt and pepper to taste.
4. Serve warm or chilled, garnished with fresh dill or parsley if desired.
Cooking Time: 25-30 minutes
Vegan Cucumber and Coconut Soup
Beat the heat with this revitalizing soup that combines the cooling properties of cucumber with the creamy richness of coconut. Perfect for a light and satisfying meal or snack.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1 can (14 oz) full-fat coconut milk
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 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 onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped cucumber, vegetable broth, and coconut milk. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 15-20 minutes or until cucumbers are tender.
6. Season with salt and pepper to taste.
7. Serve hot or chilled, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Garlicky Cucumber and Almond Soup
A refreshing summer soup that combines the cooling flavors of cucumber, garlic, and almond for a unique and delicious treat.
Ingredients:
– 2 medium cucumbers, peeled and chopped
– 3 cloves garlic, minced
– 1/4 cup sliced almonds
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 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. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Add the chopped cucumber, sliced almonds, and broth to the pot. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 15-20 minutes or until cucumbers are tender.
5. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth.
6. If desired, stir in heavy cream or half-and-half to add richness and creaminess.
7. Season with salt and pepper to taste.
8. Serve warm, garnished with fresh parsley or dill if desired.
Cooking Time: 20-25 minutes
Roasted Cucumber and Fennel Soup
A refreshing summer soup that combines the sweetness of roasted cucumbers with the anise flavor of fennel, perfect for a light and nourishing meal.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1 bulb of fennel, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups 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 cucumbers and fennel with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until the vegetables are tender.
3. In a large pot, sauté the chopped onion in a little bit of oil until softened.
4. Add roasted cucumbers and fennel to the pot, along with vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
6. Stir in heavy cream (if using). Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: Approximately 45-50 minutes.
Cucumber and Watermelon Gazpacho
Beat the heat with this light and revitalizing gazpacho recipe, perfect for a summer evening. This refreshing soup combines the sweetness of watermelon with the crunch of cucumber.
Ingredients:
– 3 cups diced watermelon (rind removed)
– 1 large cucumber, peeled and diced
– 1/2 cup chopped fresh mint leaves
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine watermelon, cucumber, mint, olive oil, garlic, and lime juice.
2. Blend until smooth, adjusting seasoning as needed.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve cold, garnished with additional mint leaves if desired.
Cooking Time: 10-15 minutes (plus chilling time)
Herbed Cucumber and Spinach Soup
This light and revitalizing soup is perfect for a warm summer evening. The combination of cucumber, spinach, and fresh herbs creates a refreshing and healthy treat.
Ingredients:
– 2 medium cucumbers, peeled and chopped
– 1 bunch of fresh spinach leaves (about 2 cups)
– 2 cloves of garlic, minced
– 1/4 cup of olive oil
– 1 tablespoon of chopped fresh dill
– 1 teaspoon of chopped fresh parsley
– Salt and pepper to taste
– 4 cups of chicken or vegetable broth
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the chopped cucumbers, spinach leaves, dill, parsley, salt, and pepper. Stir to combine.
4. Pour in the broth and bring the mixture to a boil.
5. Reduce the heat and simmer for 15-20 minutes or until the soup has reached desired consistency.
6. Blend the soup until smooth, then serve warm.
Cooking Time: 20 minutes
Asian-Inspired Cucumber and Ginger Soup
A refreshing and revitalizing soup that combines the cooling qualities of cucumber with the spicy warmth of ginger, inspired by the flavors of Asia.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1-inch piece of fresh ginger, peeled and grated
– 4 cups chicken or vegetable broth
– 1/2 cup coconut milk or heavy cream
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, combine cucumber, ginger, and broth. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes.
2. Use an immersion blender or transfer the soup to a blender and puree until smooth.
3. Stir in coconut milk or heavy cream, soy sauce, and sesame oil. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20 minutes
Cucumber and Lime Soup with Cilantro
This light and revitalizing soup is perfect for hot summer days. The combination of cucumber, lime juice, and cilantro creates a refreshing and zesty flavor profile that’s sure to quench your thirst.
Ingredients:
– 2 large cucumbers, peeled and diced
– 1/2 cup fresh lime juice
– 1/4 cup chopped fresh cilantro
– 2 cups chicken or vegetable broth
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a blender or food processor, combine cucumbers, lime juice, and cilantro. Blend until smooth.
2. Add the broth, salt, and pepper to the blender. Blend until well combined.
3. Taste and adjust seasoning as needed.
4. Chill soup in refrigerator for at least 30 minutes before serving.
Cooking Time: 10-15 minutes
Chilled Cucumber and Tomato Soup
Beat the heat with this refreshing soup that combines the cooling properties of cucumber with the sweetness of tomatoes.
Ingredients:
– 2 large cucumbers, peeled and diced
– 1 large tomato, diced
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 3 cups water
– Fresh dill leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine cucumbers, tomatoes, Greek yogurt, lemon juice, and salt.
2. Blend until smooth, adding water as needed to achieve desired consistency.
3. Chill the soup in the refrigerator for at least 30 minutes.
4. Serve cold, garnished with fresh dill leaves if desired.
Cooking Time: None! This is a chilled soup, so you can skip the cooking step altogether.
Cucumber and Chive Buttermilk Soup
This refreshing soup is perfect for hot summer days when you need a cooling treat. With the subtle flavor of cucumbers, the pungency of chives, and the creaminess of buttermilk, this soup is sure to quench your thirst.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1/4 cup fresh chives, chopped
– 1 tablespoon butter
– 1 cup buttermilk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons heavy cream (optional)
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the chopped cucumbers and cook until they release their excess water and start to soften, about 5 minutes.
3. Stir in the chopped chives and cook for an additional minute.
4. Pour in the buttermilk and stir to combine.
5. Season with salt and pepper to taste.
6. If desired, stir in the heavy cream for added richness.
7. Chill the soup in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Smoky Cucumber and Paprika Soup
A refreshing summer soup that combines the sweetness of cucumbers with the smokiness of paprika, perfect for a light and satisfying meal.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 4 cups chicken or vegetable broth
– Salt and pepper to taste
– Fresh dill leaves 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 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped cucumbers, smoked paprika, and broth to the pot.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the soup has reached desired consistency.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh dill leaves if desired.
Cooking Time: 25-30 minutes
Cucumber and Tarragon Soup with Yogurt
This light and revitalizing soup is perfect for a hot summer day. The combination of cucumber, tarragon, and yogurt creates a cool and creamy flavor profile that’s both refreshing and rejuvenating.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1/4 cup fresh tarragon leaves
– 2 cups chicken or vegetable broth
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh dill leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine cucumbers, tarragon, and broth. Blend until smooth.
2. Stir in the yogurt, lemon juice, salt, and pepper until well combined.
3. Chill the soup in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve cold, garnished with fresh dill leaves if desired.
Cooking Time: 10-15 minutes (prep and blending time)
Spiralized Cucumber and Radish Soup
Beat the heat with this light and revitalizing soup, perfect for a summer evening or a quick lunch.
Ingredients:
– 2 medium cucumbers
– 1 large radish
– 1/4 cup chicken or vegetable broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup plain Greek yogurt, chopped fresh dill
Instructions:
1. Spiralize the cucumbers and radish into long noodles.
2. In a large bowl, combine the spiralized vegetables, broth, and olive oil. Toss gently to combine.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve cold, garnished with a dollop of Greek yogurt and chopped fresh dill if desired.
Cooking Time: 10-15 minutes (prep) + chilling time
Cucumber and Pineapple Chilled Soup
Rejuvenate your senses with this refreshing summer soup, perfect for hot days when a cool treat is just what you need.
Ingredients:
– 2 large cucumbers, peeled and diced
– 1 cup pineapple chunks
– 1/4 cup plain Greek yogurt
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Ice cubes (as needed)
Instructions:
1. In a blender or food processor, combine cucumbers, pineapple, Greek yogurt, cilantro, and lemon juice.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning with salt and pepper if desired.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: None! This soup is ready in just a few minutes of blending and chilling.
Curried Cucumber and Coconut Milk Soup
Beat the summer heat with this creamy and flavorful soup that combines the cooling essence of cucumber, the richness of coconut milk, and a hint of warm spices.
Ingredients:
– 2 medium-sized cucumbers, peeled and chopped
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the curry powder, cumin, and turmeric. Cook for 1 minute.
5. Add the chopped cucumbers and coconut milk. Bring to a simmer.
6. Reduce heat to low and let soup simmer for 10-12 minutes or until cucumbers are tender.
7. Season with salt to taste.
8. Serve warm, garnished with fresh cilantro leaves.
Cooking Time: 20-22 minutes
Summary
Beat the summer heat with these refreshing cucumber soup recipes! From classic combinations to innovative twists, we’ve got 20 cooling soups to help you stay cool and relaxed. Try our Chilled Cucumber and Avocado Soup, Greek Yogurt Cucumber Soup, or Spicy Cucumber and Mint Soup for a taste of summer. With a range of flavors from tangy to creamy, there’s something for everyone in this collection of cucumber soup recipes.
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