Cream Of Cucumber Soup
Cream Of Cucumber Soup offers a refreshing, smooth blend of cucumber and herbs, perfect for a light appetizer or summer meal for those who enjoy delicate flavors.
Ingredients
Instructions
- Combine all ingredients in a blender.
- Cover and blend until smooth.
- Heat slowly until it reaches a boil.
- Season with salt and pepper to taste.
- Garnish with chopped dill before serving.
Tips & Substitutions
For a smoother texture, strain the soup after blending to remove any pulp. If you prefer a lighter version, substitute the light cream with Greek yogurt or buttermilk. Fresh herbs enhance the flavor, so use garden-fresh chives and parsley if possible. Consider adding a squeeze of lemon juice for a bright finish or a pinch of cayenne for heat to elevate your Cream Of Cucumber Soup.
Serving Suggestions
Serve this refreshing soup chilled or warm, garnished with fresh dill and extra chives for added flavor. It pairs beautifully with crusty bread or a light salad for a complete meal. For a heartier option, consider serving it alongside chicken recipes or a side of roasted vegetables. This soup also makes a great appetizer at summer gatherings.
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 can affect the texture of the cream. If the soup thickens too much, add a splash of chicken stock or water to adjust the consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Cucumber Soup contains roughly 503 calories, with 27g protein, 79g carbohydrates, and 13g fat. It is an excellent source of iron (202% of the Daily Value), vitamin C (136% of the Daily Value), and potassium (92% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 668mg per serving (29% 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 Cream Of Cucumber Soup vegan by substituting chicken stock with vegetable stock and using coconut cream or a plant-based cream alternative instead of light cream. Adjust seasoning to taste, and you’ll have a delicious vegan version that’s just as satisfying.
How can I add more flavor to the soup?
For added depth, sauté the chopped celery leaves and chives in the butter before blending, which enhances their flavor. You can also incorporate spices like dill or tarragon for extra aroma. A dash of white wine or a splash of lime juice can also brighten the soup and add complexity.
Is this soup suitable for a gluten-free diet?
Yes, to make this soup gluten-free, simply replace the flour with a gluten-free thickening agent like cornstarch or arrowroot powder. Mix the cornstarch with a little cold water to make a slurry before adding it to the soup, ensuring it thickens properly without lumps.
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).