A refreshing bowl of… soup? Oh yeah! Cucumber Soup!

So, one of my coworkers is making photocopies the other day, and she goes to me:

- You’re not big on cold soups, you, are you?

(I have had bad experiences with cold soups…)

I’m like:

- Well, it depends… what do you have to propose?  It’s been so hot lately, I guess I’d be open to giving it another try… Any meal with the word “refreshing” associated to it would be more than welcome!

So she handed me the recipe that she was making photocopies of. It was for a cold cucumber soup. Precisely THE kind of soup that I had had bad experiences with.

But, since I did have a cucumber that needed to be used up in my fridge, AND I also happened to have ALL the required ingredients, including the dill, (I had planned on making a cucumber & chick pea salad but I just wasn’t feeling it), I decided that I would give this soup a go and asked for my own copy, if you please.

What a great decision that was! It totally reconciled me with cucumber soup. Totally! Completely. Honestly…

If you are looking for a quick, easy and super refreshing meal idea for a crazy hot and humid summer day, look no further. It doesn’t get any better than this, I tell you!

Cold Cucumber Soup | by Sonia! The Healthy Foodie

This cold cucumber soup takes no more than 10 minutes to whip up and is just as refreshing as a large glass of icy cold water, if not more. Plus, it tastes so much better.

There is only one small little detail though. This one HAS to be made ahead of time, for it needs to chill and macerate in the fridge for AT LEAST 4 hours. I guess the best way to go is to make it the night before, or in the morning. If you do make it the night before though, you might want to make some extra, for chances are you won’t be able to resist bringing a bowl with you to work.

Hey, one has to have lunch, now, don’t they?

Cold Cucumber Soup

Yield: Serves 1 as main dish or 2-3 as an appetizer

Nutritional Information based on entire recipe

Cold Cucumber Soup

INGREDIENTS

  • 1 cup seedless cucumber, peeled and diced
  • 1/2 cup water
  • 1 cup plain Greek yogurt
  • 1 green onion, diced
  • 1 tsp Dijon mustard
  • 2 tbsp fresh dill
  • 2 tbsp fresh parsley
  • 1 tsp salted herbs (I buy this ready-made at my local grocery store)

INSTRUCTIONS

  1. Add all the ingredients to your food processor and blend until nice and smooth.
  2. Refrigerate for at least 4 hours before serving. This step is crucial as it really changes the flavor and consistency of the soup.
  3. Serve chilled and garnish with a few slices of cucumber and sprigs of fresh dill.
http://thehealthyfoodie.com/cold-cucumber-soup/

Cold Cucumber Soup | by Sonia! The Healthy Foodie

 Did I mention it was hot? Just look at that glass of water! No, I did not spray it! ;)

Cold Cucumber Soup | by Sonia! The Healthy Foodie

Cold Cucumber Soup | by Sonia! The Healthy Foodie

Cold Cucumber Soup | by Sonia! The Healthy Foodie

Just look at that beautiful texture. Yummy, crisp, cold, refreshing!

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Comments

  1. Donna says

    You are the THE reference for food photography as far as I’m concerned…even the way you arrange the dill on the plate….the lighting….everything CALLS TO US to make this …..I personally cannot wait to try this fresh idea out!! Also….those crackers look as if they were MADE to go with the soup…can you provide the reference or recipe?? Always lovin’ your blog….Your genuine love of the creative process of healthy cooking and your ingenuity keep us all “hooked”….MERCI BIEN…,

    • says

      Oh my, Donna, thank you so much. What a lovely, lovely thing to say. I am flushed! As for the crackers, you are quite right, it does look like they were made to go with that soup. I haven’t made them myself, however, they are a nice little discovery that I made a couple of weeks ago. They are called Finn Crisps and they are really really good. Careful though, they are almost as addictive as rice cakes (if you are a rice cake lover, that is!), only the list of ingredients is much better than that of rice cakes! ;)

  2. says

    I am not really a fan of cold coups either. But I also just might want to give it another try! Ingredients are simple and sounds quick and easy to make and it sounds delicious too.
    I think it also has a lot to do with your photos!! Beautiful!

  3. says

    I have blogged about a cold cucumber soup, but I love the looks of this one with the dill.. I just love dill. Beautiful photos, too! Thank you for sharing!

  4. Emma says

    This soup is a typical Bulgarian and it’s called “TARATOR”. We usually make it in the summer. But the recipe is a little bit different – we don’t put parsley and mustard. Instead of them we put 1 tbsp sunflower oil and 1 tbsp grinded walnuts. Also it’s better to use garlic, not the green one.
    Bon appetit!

    • Marina says

      Absolutely Tarator and typical in the hot summer days in Bulgaria. I just had one! Garlic and dill are a must and walnuts give it a nice taste. Glad you found that recipe and great pictures, Sonia!

      • says

        Then next time, I will definitely try adding the walnuts! Not sure about garlic, though. I think I still will leave that one out. Thank you very much for your the great feedback, Marina.

  5. Emma says

    I also skip sometimes the dill, because I’m not a huge fan, the soup is good without it also.
    Sonia, if you are interested in Bulgarian kitchen, just ask ;)

  6. says

    Beautiful photos, as always! And that soup looks amazing. Give me a little smoked salmon on those crackers and a bowl of the soup – I’d be in heaven!

  7. says

    I too had a bad experience with cold soup. But this one looks just too good not to try plus it’s cucumber which i absolutely love.

  8. says

    You need to try gazpacho. It’s a fantastic summer soup and is delicious. Recipe is on my website (I’m awful at taking pictures, though.)

    • says

      I really meant to try that, but all the recipes I could find called for tomato juice or canned tomatoes. I want to make one using fresh tomatoes only. I’ll go check yours out! Maybe it’s the one I’d been waiting for? ;)

  9. katie says

    thanks for recipe! gonna try it tomorrow :) but may you write how much grams in one cup of cucumber please?:)

  10. katie says

    oh, thank you very much :) i think it helps :) the problem is that i’m from Russia and not acquainted with British measures very much. but i loved you recipe so much and think it can’t be real obstacle :)

  11. George says

    Hiya,

    this is a *brilliant* recipe. I got a bunch of huge and wondrous cucumbers from the local farmstand and had a serious hankering to have them in a chilled soup. I used to make it using canned Cream of Potato soup as a base, but the Greek yogurt is definitely the way to go.

    And absolutely, positively try the Gazpacho. It is Summer In Your Mouth. I’m in New Hampshire and the tomatoes are fabulous right now. Should be the same up your way. Keep it simple!! The veggies spice themselves–too many people are tempted to over salt it or put in too much taste crushing condiments like Worcestershire sauce.

    Thank you for doing this blog!

  12. a.t. says

    great recipe, but reading all this is a real *pain* for my eyes. Maybe make the font a darker color in the future?

    just a thought

  13. Lisa says

    Wow this looks amazing! I’ve been looking for a cold cucumber soup recipe & can’t wait to try this… one question though – is there a substitute for salted herbs or can you tell me what it is? I’ve never heard of this before.
    Thanks!

  14. Joann says

    I just mixed this up and it’s in the fridge waiting for me for tomorrow! I did forget to pick up a green onion but that probably won’t matter to me. I think I could have just put this in a glass straight out of the food processor! I didn’t think I would be able to find the salted herbs either but I did (or at least something close enough…A. Vogel Herbamare Herb Seasoning Salt – it seems to have most of the ingredients from the link you shared.

    http://www.avogel.ca/en/shop/health_food/herbamare_orig.php

    • Joann says

      This is fabulous! So easy to make and so delicious! I’m sure I will be having this a lot this summer.

  15. Eirina says

    Hi, I’m Bulgarian and this is my all time favorite! I have never seen it with mustard and parsley, I will try it to see what it’s like. The original is with yogurt, cucamber, garlic, dill and walnuts. If too hot you can also put ice cubes in it. Delish, healthy fast food!

  16. Eirina says

    Guys, don’t be afraid of garlic. It smells, but it is one of the best natural antibiotics! Just wash teeth, chew parsley, take a shwer(it’s not just breath, the smell can come out with sweat too) and the smell will go away! Sonia, thanks for posting this. I agree with an earlier post, pics are great! Well done!

  17. Daniela says

    Just curious how long you think this would last in the fridge? Contemplating making it today and bringing it to work all week, but not sure it’d last.. Wonder if I could freeze it and have it thaw by lunch, hmm.

    • says

      I think you can safely keep this in the fridge for 5 days, Daniela. Just make sure you use the freshest ingredients you possibly can to start with! Now wouldn’t be a good time to use up that “borderline” yogurt, you know… ;)

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