Iced Cucumber Soup
Refreshing and light, Iced Cucumber Soup combines cool cucumbers with subtle onion and leek flavors, perfect for a summer appetizer or a soothing starter. Suitable for vegetarians.
Ingredients
Instructions
- Heat canola oil and water in a Dutch oven.
- Saute chopped onion and sliced leeks until transparent.
- Drain off liquid and oil; set the vegetables aside.
- Bring 1 cup chicken or vegetable stock to a boil.
- Add chopped cucumbers and cook for 10 minutes.
- Drain and add cucumbers to the onion and leek mixture.
- Take the remaining stock and bring it to a boil with peeled and chopped potatoes.
- Cook for 10 minutes until potatoes are soft.
- Drain and add cooked potatoes to the onion and cucumber mixture.
- Combine all cooked vegetables and broth in a food processor and blend until smooth.
- Chill the blended mixture in the refrigerator.
- Thin the soup with skim milk to desired consistency.
- Pour into chilled bowls and garnish with a twist of cucumber.
Tips & Substitutions
For a creamier texture, you can add a dollop of Greek yogurt or sour cream before blending. If fresh cucumbers are not available, you can use pickled cucumbers for a tangy twist. To enhance the flavor, consider adding fresh herbs like dill or mint. Remember to taste and season with salt and pepper as you go.
Serving Suggestions
Serve this refreshing iced cucumber soup chilled in bowls, garnished with a twist of cucumber for a beautiful presentation. It pairs wonderfully with crusty bread or a light salad. For a complete meal, consider serving alongside Mediterranean recipes like Baked Chicken With White Wine.
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 stovetop over low heat, adding a splash of skim milk to restore its creamy consistency. Avoid boiling, as this can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Iced Cucumber Soup contains roughly 702 calories, with 10g protein, 95g carbohydrates, and 33g fat. It is an excellent source of iron (32% of the Daily Value), calcium (25% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1276mg per serving (55% 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 ahead of time?
Yes, this soup can be made a day in advance. After blending, store it in the refrigerator in an airtight container. This allows the flavors to meld together, resulting in a more delicious soup when served.
What can I substitute for chicken stock?
If you're looking for a vegetarian option, vegetable broth is a great substitute. You can also use water with added herbs for flavor, but ensure to season well with salt and pepper to enhance the overall taste.
How can I make this soup spicier?
For a spicy kick, consider adding a diced jalapeño or a pinch of cayenne pepper while cooking the cucumbers. Alternatively, a splash of hot sauce can be stirred in before serving for an added layer of heat.
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).