For several years I grew an abundance of cucumbers, so many that we couldn’t keep up with them. Even after giving cucumbers away, we still had more than enough for the two of us. Therefore, I had to come up with creative ways to use the extras, but more importantly, the ones that got away – the ones that were in hiding and grew too big for salads and sandwiches. One of my solutions was cold cucumber soup.
Cold soup is perfect for hot summer months and it’s a great way to use garden surplus. However, my problem with cold cumber soup is that I had never had one I liked. Even though I love yogurt and sour cream, I just don’t care for cucumber soups that use yogurt or sour cream (or buttermilk) as the base. So I started experimenting with something completely different and here is the result. This soup has been one of our summer staples for years!
Cold Cucumber Soup Recipe
Makes about 1.5 to 2 quarts
Prep and cooking time: 1 hour
Cooling time: about 30 minutes + refrigerate overnight
1 Tbsp. olive oil
½ Tbsp. butter
1 cup sweet onion or just onion, coarsely chopped
6 cups cucumber, peeled, seeded, coarsely chopped
4 cups vegetable or chicken broth (homemade is best)
1 tsp. fresh dill weed, chopped, or 1/2 tsp. dried dill weed
Salt and cracked white pepper, to taste
8 ounces Plain Greek yogurt (See Kitchen Notes for non-dairy alternatives)
Topping – chives or fresh mint, dill or basil, chopped
- Heat oil and butter in a large Dutch oven over medium heat until butter is melted.
- Add onions. Turn down heat to medium-low and slowly sweat the onions until translucent.
- Add the cucumber. If you are using dried dill weed, add it now. Increase heat to medium and cook for 3 minutes, stirring frequently.
- Add the broth. Bring to a boil over high heat. Reduce heat for a simmer and cook cucumber for 10 to 15 minutes until soft.
- Remove from heat and let cool for about 15 minutes.
- Using a blender, puree the soup. An immersion blender works great and allows you to blend the soup in the pot you cooked it in.
- Whisk in the yogurt.
- If the soup is too thick, add a little more water for the desired thickness. Stir in the fresh dill (if you are using it).
- Season to taste with salt and pepper. I use a generous amount of cracked white pepper.
- Chill overnight.
- About 30 minutes before serving, remove from the refrigerator.
- Ladle into small soup bowls. Top with chopped fresh chives, basil, mint or more dill – whatever your heart desires.
You can use seedless cucumbers or slicing cucumbers. I always peel and, if using slicing cucumbers, I’ll remove the seeds. This is a great recipe for the overgrown cucumbers that you find hidden in the garden. Just taste first to make sure they haven’t become bitter.
I’ve never made this with anything but chicken broth, but I can’t imagine that vegetable broth wouldn’t be just as delicious. If you make it with vegetable broth, please let me know how it turns out.
Do not use low fat or fat free yogurt! I prefer a good quality Greek style yogurt or goats milk yogurt for its creaminess or a cream top yogurt.
The finishing herb
This is a mood thing. Are you in the mood for more dill, some mint, basil or what? Since I usually have 3 to 4 bowls of this soup every time I make it, I mix up the herbs. One day I’ll have a minty soup and the next day, I’ll go for something more savory and use basil. Thai basil makes it quite interesting. For something even more interesting, try some fresh lemon thyme (one of my favorite herbs).
Vegetarian and Vegan version
Omit the butter, use vegetable broth and substitute the yogurt with soy, almond or rice milk. I’ve used soy milk several times when I didn’t have yogurt and it works great.
If you are curious about the brown little flying saucer in the picture, it’s a Toas-Tite sandwich.
This cold cucumber soup recipe has been shared with the following blog hops. Be sure to click on the links to see more amazing recipes. Sunday Night Soup Night, My Meatless Monday, Just Another Meatless Monday, Whole Foods Wednesday, Made with Love Mondays, Weekend Potluck, Made From Scratch Monday, Slightly Indulgent Tuesday, Showcase Your Talent Thursday