Cold Cucumber Chive Soup
A refreshing cold cucumber soup with chives and dill, perfect for hot days or light meals, offering cool, tangy flavors with herbal freshness.
Ingredients
Instructions
- Grate the cucumber and place it in a bowl.
- Add chopped chives, minced dill, sugar, salt, dry mustard, sour cream or yogurt, and buttermilk to the grated cucumber.
- Mix well and chill the soup until cold.
- Garnish with additional chopped chives before serving.
Tips & Substitutions
For a creamier texture, blend the soup until smooth instead of mixing by hand. If you prefer a tangy flavor, substitute plain yogurt for sour cream. Fresh herbs really enhance the taste, so use as much chives and dill as you like. This soup can also be made a day in advance, allowing the flavors to meld beautifully. Serve it chilled for a refreshing summer dish.
Serving Suggestions
Serve the cold cucumber chive soup in chilled bowls for a delightful presentation. It pairs beautifully with a light salad or crusty bread, making it perfect for a summer lunch or appetizer. Consider accompanying it with Tomato And Mozzarella Salad for a refreshing meal. Garnish each serving with additional chives for an elegant touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup can separate slightly, so give it a good stir before serving again. Avoid freezing, as the texture may change when thawed. If needed, you can thin it with a little extra buttermilk upon reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Cucumber Chive Soup contains roughly 215 calories, with 14g protein, 43g carbohydrates, and 3g fat. It is an excellent source of vitamin C (443% of the Daily Value), vitamin A (230% of the Daily Value), and iron (74% of the Daily Value). Note that it is relatively high in sodium, at 1823mg per serving (79% 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 adapt this recipe to be vegan by using a plant-based yogurt and buttermilk substitute, such as almond or coconut yogurt mixed with a little vinegar to mimic buttermilk. The flavors will still be fresh and delicious, perfect for a light summer dish.
How can I adjust the seasoning to my taste?
Feel free to adjust the salt, sugar, and mustard to suit your palate. If you like a bit of spice, add a dash of cayenne or paprika. Tasting the mixture before chilling can help you find the right balance of flavors for your preference.
What can I serve alongside this soup?
This soup is versatile and pairs well with a variety of dishes. Consider serving it with a light sandwich, such as cucumber and cream cheese, or alongside Mediterranean recipes like a Greek salad. It also works great as a starter for a more substantial meal.
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).