cucumber soup

Cold Cucumber Melon Soup - an easy, healthy summer soup that can be served as an appetizer or light meal. Refreshing and delicious!

Chilled Cucumber Melon Soup

cucumber,

cantaloupe

buttermilk or yogurt

mint

cilantro,

¼ – ½ fresh jalapeño pepper (start with a little, add more to taste)

scallions, chopped

ginger,

1-2 limes, juiced (start with one, add more to taste)

salt

Put all ingredients in a blender.  Blend until smooth.

Adjust to taste, adding more lime or jalapeño.

Wow!  This went together so quick. I served it with grilled shrimp for a simple lunch with my girls group. A total hit!  Thanks so much for the inspiration. ?

Wow!  Such lovely and refreshing  soup!  It's going to be on my list of summer favs!

I really enjoyed this, beautiful fresh flavors, but I got a little overzealous with the jalapeño and started with 1/2 so it was a strong bite for most of the people in my house. Sooo I decided to thicken it with more yogurt and use it as a pasta salad dressing that I also put your ras el Hanout chicken in. Delicious! Thank you so much for your food excellence.

Delicious and refreshing! Thanks for sharing

Great recipe! Cool refreshing and love the heat! I added a bit more cucumber and herbs.

This was a fantastic recipe for using up a somewhat under-ripe melon and tastes very gourmet! Because the melon I had wasn't too sweet I subbed melon for the cucumber, adding a small cucumber only to cut down on the spiciness when I put in a little too much jalapeno, oops. 

I've been recommending your site to others. It's the best recipe site I have come across by far! The recipes are very tasty and I love how nourishing they are (I have only made the vegetarian ones). I'm not missing eating out at all thanks to this site. I may never go back to eating out again! I feel a bit badly that you make all this content available for free. You might consider putting up a contribution link on your site since others like me will never order from the affiliate links from evil Amazon.

If there's one thing I could change about your site, it would be if you could get someone to copyedit it. I know the perfect is the enemy of the good, but I do find that my enjoyment of the recipes is marred by numerous English errors in them.

I absolutely loved this recipe!!  Refreshing, complex flavor combination, and delicious.  I had cooked a lot with cilantro lately and not with mint, so I omitted the cilantro and added some extra mint to give myself a break from cilantro.

Sour and rich Polish dill pickle soup. It's one of the best Polish soups - taste the real deal!

Dill pickle soup (Zupa ogórkowa / Polish cucumber soup)

butter

lb (450 grams) cucumbers in brine (fermented cucumbers)

carrot

onion

(1.5 L) chicken/vegetable broth, or make your own brown (recipe below)

lb (450 grams) potatoes, 5 medium potatoes

cucumbers brine ((pickle juice),

heavy cream (80 milliliters)

salt and pepper (to taste)

dill

chicken wings

carrots

leek

parsley root

parsley leaves

celeriac

bay leaves

allspice berries

black peppercorns

water (2 liter)

This step is optional. You can use store-bought broth and omit this section completely. But if you wish to make the soup from scratch, like it's made in Poland, you need to:

Add the chicken wings into a big pot and pour in 8 cups of cold water. Heat over medium heat until the water is cooking, but it shouldn't come to a rolling boil, it should simmer (you should see a couple of small bubbles on the surface of the water). When the water is simmering you should see light grey masses/lumps on the surface. Skim them off with a slotted spoon or with a small mesh strainer to get a clear soup (this is optional).

While the water in the pot is warming up clean the vegetables. Peel the carrots, parsley root and celeriac. Cut into 2-3 bigger pieces. Cut the leek in half and wash it thoroughly.

When the water with meat is simmering add all the vegetables and spices, season very lightly with salt. Bring again to a simmer. Cover partially and cook over low heat (the soup should only simmer) for about 1-1.5 hours.

Strain the broth. You can discard all the vegetables (you can leave 1 carrot for the soup if you wish). When the meat is cold enough to handle, separate it from the bones and skin and discard them (you can keep the meat and add it later to the soup).

make the homemade broth (optional):

Grate the cucumbers on the big holes of a box grater. Squeeze the grated cucumbers with your hands, reserve the liquid (add it to the brine from the cucumbers, you should have 1 cup of juice total). After you squeezed out the water you should have about 1 2/3 cups grated cucumbers.

Grate the carrot on the small holes of a box grater, cut the potatoes into small cubes (about 1/2-inch / 1.5 cm), finely chop the onion.

Heat the butter in a medium pan and add the cucumbers, cook over medium heat for about 5 minutes, stirring from time to time. Add them to the pot with broth

Add another tablespoon of butter to the pan, add the onion and carrot. Cook over medium-low heat for about 5 minutes or until the onion is soft. Add the content of the pan to the pot with broth and cucumbers.

Add potatoes to the pot, bring to a boil and cook for about 10-15 minutes or until the potatoes are soft.

Add the cucumber's brine (juice), add it gradually and taste the soup making sure it's not too sour/not enough sour for you.

Take the soup off the heat.

Temper the cream: pour the cream into a cup, add a couple tablespoons of soup, stirring after every added tablespoon, then add the tempered cream into the pot.

Season the soup with salt and pepper to taste.

Stir in chopped dill.

Enjoy!

make the soup:

A rich, creamy and refreshing cucumber, yougurt and herb soup

Cucumber, Yogurt, and Herb Soup

chives

parsley (about 15 sprigs)

English cucumbers (about 8 ounces each)

lemon

garlic

low fat yogurt

olive oil,

tahini

white pepper

rice vinegar

Flaky salt (optional)

Storage: The soup can be refrigerated in an airtight container for up to 4 days. Stir before serving.

The Kitchn

Amelia Rampe

Step 1

Prepare the following, adding each to a blender as you complete it: Pick fresh dill fronds until you have 2 tablespoons. Coarsely chop fresh chives until you have 1/4 cup. Pick the leaves from about 10 fresh parsley sprigs and coarsely chop until you have 2 tablespoons.

Step 2

Trim the ends from 2 medium English cucumbers. Cut in half crosswise, then cut each piece in half lengthwise. Scoop out the watery centers with a small spoon and discard. Finely chop the cucumber until you have 1/2 cup and refrigerate for garnish. Coarsely chop the remaining cucumbers and add it to the blender. 

Step 3

Juice 1 medium lemon until you have 2 tablespoons. Add the juice, 1 garlic clove, 1 1/4 cups plain Greek yogurt, 1/4 cup olive oil, 2 tablespoons tahini, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper to the blender. Blend until the mixture is creamy and smooth, 45 seconds to 1 minute. Place the blender in the refrigerator (or you can transfer the soup to a bowl) and chill for at least 4 hours and up to overnight.

Step 4

When  ready to serve, pick and coarsely chop fresh dill fronds, parsley leaves, and chives until you have 1 tablespoon. Add 1 tablespoon rice vinegar to the soup and stir the soup to combine. Pour into serving bowls and garnish with a swirl of olive oil, the reserved cucumber, herbs, and a pinch of flaky salt.

Tasty cold cucumber soup with fresh herbs and toasted walnuts will do the trick! Think of this as a cucumber gazpacho with a cool, creamy yogurt base. This is great to prepare in advance so it has time to chill in the fridge. The perfect start to a summer meal like chicken kabobs or grilled lamb chops (more ideas up in the post.)

Persian Chilled Cucumber Soup

walnut hearts, toasted and finely chopped

plain yogurt (not Greek yogurt)

water

herbs (parsley, basil, dill, mint)

gold raisins

Salt

sumac,

In a large bowl, whisk together yogurt and iced water. Stir in finely chopped cucumbers, herbs, raisins, and toasted walnuts. Season with salt and sumac. Cover and chill for about one hour.

When ready, divide chilled cucumber soup into four serving bowls. Sprinkle more sumac on top and add a few cucumber slices to each bowl. Enjoy with your favorite toasted bread or pita.

This chilled cucumber soup recipe is a delicious summer starter or side dish! Fresh herbs, Greek yogurt, and lemon juice make it bright, creamy, and refreshing. Gluten-free.

Cold Cucumber Soup

Persian cucumbers (thinly sliced, reserve a few slices for garnish)

milk Greek yogurt

basil

extra-virgin olive oil (more

lemon juice

sea salt

honey

black pepper

In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.

Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

Top 5 cucumber soup recipes from across the web

The most viewed cucumber soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chilled Cucumber Melon Soup

Dill pickle soup (Zupa ogórkowa / P...

Cucumber, Yogurt, and Herb Soup

Persian Chilled Cucumber Soup

Cold Cucumber Soup

Top 5 cucumber soup recipes from across the web

The most viewed cucumber soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chilled Cucumber Melon Soup

Dill pickle soup (Zupa ogórkowa / P...

Cucumber, Yogurt, and Herb Soup

Persian Chilled Cucumber Soup

Cold Cucumber Soup

The most viewed cucumber soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine