Chilled Kona Cucumber Soup
A refreshing chilled cucumber soup with tender potatoes, fresh herbs, and a creamy finish, perfect for summer gatherings or light lunches.
Ingredients
Instructions
- Cook the potatoes in chicken stock and white wine until soft.
- Add all of the other ingredients except the heavy cream and simmer for 5 minutes.
- Cool the mixture completely.
- Process the soup in a food processor or blender until smooth.
- Chill the soup well.
- Before serving, stir in the heavy cream.
- Serve the soup in chilled glass bowls and garnish with a sprig of fresh mint, if desired.
Tips & Substitutions
For a creamier texture, consider using coconut cream instead of heavy cream. If you prefer a lighter soup, you can substitute half the heavy cream with Greek yogurt. Fresh herbs like dill or basil can also enhance the flavor. Ensure the cucumbers are peeled for a smoother blend, and if you like a bit of spice, add a pinch of cayenne pepper.
Serving Suggestions
Serve this chilled soup in elegant glass bowls for a refreshing appetizer or light meal. It pairs beautifully with crusty bread or a light salad, making it a perfect starter for a summer dinner. For a delightful pairing, consider serving it alongside a glass of crisp white wine or a fresh mint tea.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring frequently to prevent separation. Avoid boiling, as this might change the texture. If it's too thick after refrigeration, add a splash of chicken stock to loosen it up.
Nutrition & Diet Analysis (per serving)
Each serving of Chilled Kona Cucumber Soup contains roughly 697 calories, with 11g protein, 71g carbohydrates, and 42g fat. It is an excellent source of vitamin A (28% of the Daily Value), protein (23% of the Daily Value), and potassium (22% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 2111mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can easily make this soup vegan by substituting the chicken stock with vegetable broth and replacing the heavy cream with a plant-based alternative such as coconut cream or cashew cream. This will maintain the richness while keeping the flavors vibrant.
How long can I keep the soup in the fridge?
Chilled Kona Cucumber Soup can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container to maintain freshness. Always give it a good stir before serving, as separation may occur while stored.
Can I freeze this soup?
Freezing this soup is not recommended due to the heavy cream, which can separate and alter the texture when thawed. If you wish to prepare it ahead of time, consider freezing the soup base without the cream, then stir in the cream after thawing and reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).