As the sun shines brighter and the temperatures rise, there’s nothing quite as refreshing as a chilled soup. Cucumber soup is a fantastic option for summer, offering a light, hydrating, and delicious dish that’s easy to prepare. Here are three diverse examples of chilled cucumber soup that you can whip up in no time, perfect for a summer gathering or a quick lunch!
In this classic recipe, you’ll create a simple yet flavorful soup that highlights the fresh taste of cucumbers. Perfect for a light lunch or as a starter for dinner on a hot day.
Start by peeling and roughly chopping 4 medium cucumbers. Place them in a blender along with 1 cup of Greek yogurt, the juice of 1 lemon, 1 clove of garlic, and a handful of fresh dill. Blend until smooth and creamy. Season with salt and pepper to taste.
Transfer the soup to a bowl and chill in the refrigerator for at least 1 hour before serving. Garnish with extra dill and a drizzle of olive oil for a touch of elegance.
Notes: You can substitute Greek yogurt with a dairy-free alternative for a vegan version. Add a splash of white wine vinegar for an extra tang!
This variation combines the coolness of cucumber with the creamy richness of avocado, plus a kick of spice. It’s ideal for those who enjoy a bit of heat in their summer meals!
Begin by blending 2 peeled and chopped cucumbers and 1 ripe avocado in a blender with 1 cup of vegetable broth, the juice of 2 limes, and 1 jalapeño (seeds removed for less heat). Blend until smooth and creamy. Add salt to taste.
Chill the soup for about an hour in the refrigerator. Serve garnished with diced cherry tomatoes and cilantro for a vibrant finish.
Notes: For a milder version, use just half of the jalapeño. You can also add a splash of coconut milk for added creaminess.
This refreshing soup combines cucumber with watermelon for a sweet and savory flavor profile that’s perfect for summer picnics or pool parties.
Start by blending 2 peeled and chopped cucumbers with 2 cups of cubed watermelon, the juice of 1 lime, and a handful of fresh mint leaves in a blender. Blend until smooth. Season with salt and pepper to taste.
Chill in the refrigerator for at least 1 hour before serving. This soup can be served in bowls or as a fun appetizer in shot glasses. Garnish with a mint leaf for a lovely presentation.
Notes: You can swap out watermelon for cantaloupe or honeydew for different flavor combinations. Adding a pinch of chili powder can give it an interesting twist!
Enjoy these chilled cucumber soup examples for summer, and feel free to mix and match ingredients to create your own signature dish!