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When it calls for a hot day, I get up super early and start prepping a few items for dinner. If Caesar Salad is on the menu that night, I’ll cook the bacon 🥓 ahead, or poach and shred the chicken for a Curry Chicken Salad Sandwich. The less I do, the better it is especially if the mercury rises beyond my comfort zone…
 
A dish I serve often during the summer is a nice, cold soup 🥣. It can be Chilled Avocado Soup, Salmorejo, Chilled Pea Soup, Sopa Ajoblanco • White Gazpacho, Chilled Leek & Fennel Soup, etc. Another one that we also enjoy is my Chilled Cucumber Soup!
 
This amazing recipe is so refreshing! With great ingredients, this tasty dish is very healthy and satisfying. It’s pretty quick to prep too. What you need is a good blender and a few hours to chill it! It can be served as an appetizer along with crusty bread 🍞 or as a side with a sandwich.
 
As the title refers, there’s cucumber in it and English is the chosen one over the field cuke 🥒. There’s a reason why. It has fewer and smaller seeds therefore making them sweeter and less bitter versus its counterpart. If you decide to use the field ones instead, increase the powdered sugar.
 
There’s plain yogurt that goes in this Chilled Cucumber Soup. Is Greek another option? Absolutely BUT besides being tangier, it’s also thicker. I suggest increasing the vegetable broth to ¾ cup for a better consistency 😉.
 
Back to the plain yogurt…
In the video 🎥, I’m using 3% because that’s what I had on hand. Other times when I made this soup, it can be non-fat or full-fat. It won’t change the taste nor the texture so use your preferred one. Just a quick note; plain yogurt has more calcium and potassium compared to Greek.
 
Besides the cucumber, there’s also raw red onions 🧅 that go into the mixture plus more used as a garnish. I don’t mind the strong taste of it but sometimes, it can be too much. Here’s a great tip to remove it… How to Remove Bitterness from Onions
 
Emulsifying oil is very easy but recently, a subscriber contacted me 📞 stating that she was never able to make it properly, resulting in the oil separating from the rest of the ingredients. The key to successfully achieve this method is adding it ‘SLOW’, in a very thin stream.
 
The process of emulsification is to combine two liquids 💦 that usually don’t mix, by slowly pouring in oil so it breaks down into tiny droplets. If it’s added too quick and too much at once, the oil droplets will clump together.
 
Here are other important components to consider…
– It’s important that the ingredients are completely blended before starting the emulsifying process.
– While the machine is running, creating some sort of a vortex 🌀, pour oil very slowly in a thin stream.
– If the oil looks like it’s sitting on top, blend it longer.
 
Because there’s a fair amount of ingredients, using an immersion blender won’t work. What you need is a very good blender. The one we recently purchased is a Braun TriForce Power blender. This appliance has so much power, we nicknamed it the “mean machine” 😡.
 
Let’s return to our soup…
After the ingredients are well incorporated, it’s important to taste and adjust seasoning if needed. From here, the soup is poured into a bowl then transferred to the refrigerator for at least 8 hours 🕜 but preferably overnight. When it’s time to serve, garnish with red onions, fresh dill and extra virgin olive oil…
 
This Chilled Cucumber Soup is so fabulous! It’s light, healthy 💚, satisfying, and incredibly refreshing! Either you start early in the morning to make it or the day before, this is the perfect recipe to enjoy this summer…
Bon Appétit! 🍽
 
Check out these other great summer recipes… 😀
– Cantaloupe Cucumber Salad
– Strawberry Shortcake
– Ultimate Cheeseburgers
– Caprese Skewers
– Boti Kebabs
– Watermelon Salsa
– Cherry Port Sauce
– Grilled Shrimp Summer Salad
– Beer Can Chicken
– Grilled Marlin Steaks
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowders
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Chilled Cucumber Soup

Served with crusty bread, this tasty and refreshing Chilled Cucumber Soup is perfect to enjoy on a hot summer day….
5 from 5 votes
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Servings 7 cups

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Prep Time 10 minutes
Cook Time 0 minutes
Passive Time 8 hours

Ingredients
  

SOUP

  • 2 large English cucumbers, peeled and cut in thirds
  • 1 cup plain yogurt Footnote
  • 1/2 cup low-fat sour cream
  • 1/2 cup low-sodium vegetable broth
  • 1 1/2 tbsp. freshly squeezed lemon juice tips & tricks
  • 1/4 cup red onions, roughly chopped tips & tricks
  • 1 small clove garlic
  • 1/4 cup fresh dill, roughly chopped tips & tricks
  • 1 tsp. powdered sugar tips & tricks
  • ground Himalayan pink salt, to taste
  • freshly ground mixed peppercorns, to taste
  • 1/4 cup extra virgin olive oil tips & tricks

TOPPINGS

  • 2 tbsp. red onions, finely chopped
  • 1 tbsp. fresh dill, finely chopped tips & tricks
  • extra virgin olive oil, as needed for drizzling

Directions
 

  • In a blender, add all the soup ingredients except the oil. Place the lid and remove the filler cap. Pulse a few times then set the speed to medium.
  • When the mixture is fairly smooth and the appliance is still running, slowly pour in a thin stream of oil through the top.
  • Taste and adjust seasoning before transferring the mixture to a bowl. Cover and refrigerate for 8 hours or overnight.
  • When ready to serve, ladle into chilled serving bowls and garnish with red onions, chopped dill; drizzle on some olive oil.

Notes

Footnote: I use 3% fat but you can use non-fat or full-fat.

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