Cucumber Soup(Cold)
A cool, creamy cucumber soup with subtle onion, butter, and yogurt notes, perfect for hot days or a refreshing starter.
Ingredients
Instructions
- Saute cucumbers and onions in butter until soft, but not mushy.
- Sprinkle in flour and stir.
- Add chicken stock and stir. Cover and simmer for 10 minutes.
- Place in blender and blend until creamy.
- Refrigerate until ready to serve (allow at least 3 hours to chill).
- Before serving, gently stir in yogurt.
Tips & Substitutions
For a creamier texture, use Greek yogurt instead of plain yogurt. If you prefer a bit of sweetness, add a small diced avocado or a splash of lime juice. Fresh herbs like dill or mint can also enhance the flavor. When sautéing, avoid overcooking the cucumbers to retain their fresh taste. This soup can be made a day in advance for deeper flavors.
Serving Suggestions
Serve this cucumber soup chilled in individual bowls, garnished with chopped green onions or a sprinkle of paprika. It pairs beautifully with grilled shrimp or a light salad for a complete meal. For a delightful appetizer, consider serving it alongside Iced Cucumber And Mint Soup for a refreshing duo.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat; avoid boiling to prevent curdling the yogurt. Alternatively, serve it cold or at room temperature for a refreshing experience.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber Soup(Cold) contains roughly 510 calories, with 13g protein, 93g carbohydrates, and 9g fat. It is an excellent source of iron (35% of the Daily Value) and protein (27% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 1799mg per serving (78% 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 broth with vegetable broth and using a plant-based yogurt. Coconut yogurt works well for a creamy texture while adding a hint of sweetness. Ensure that the butter is replaced with a vegan alternative, such as olive oil or vegan butter.
How long can I keep the cucumber soup in the fridge?
You can keep cucumber soup in the refrigerator for up to 3 days. It's best enjoyed cold, so make sure to store it in an airtight container. If you notice any separation, simply stir before serving. However, for optimal freshness, consume it within the first 24 hours.
Can I freeze cucumber soup?
Freezing cucumber soup is not recommended as the texture can change significantly upon thawing, potentially becoming watery. However, if you must freeze it, omit the yogurt until after thawing and reheating. This will help maintain a better consistency when serving.
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).