If you’ve ever grown cucumbers, you know that by midsummer (right about now!) your plants have produced enough to feed your entire neighborhood. And if you don’t have a bit of garden to watch these miraculous vines grow, you’ll at least notice the stall of every vegetable grower at your farmers’ market overflowing with many varieties of cucumbers.
Most gardeners and cooks want to know: what to do with all these cukes?! Once you’ve made your favorite salad or special relish a dozen times over, there’s still a way to enjoy this humble vegetable: a chilled soup!
What I love most about cucumbers is their crunchiness and their delicate, fresh flavor. That’s exactly what I tried to highlight when creating this recipe. Served very chilled, the soup is not only light, but extraordinarily refreshing — a perfect hors d’oeuvre or first course for a summer menu.
For a bit of fun, I like to serve this soup in stemless martini glasses (it’s easy to sip and won’t fill anyone up before dinner). For a gorgeous presentation, I garnished the glasses with yellow tomato cubes and a drizzle of lemon-infused oil.
And just like that, the humble cucumber is transformed into a green gazpacho every bit as exciting and delicious as its big sister!
Chilled Cucumber Soup with Yogurt and Fresh Mint
serves 6 as an appetizer or 12 as an hors d’oeuvre
active time: 20 min
For the soup
- 1 3/4 lbs seedless cucumbers – peeled and cut in 3” pieces (or 2lbs regular cucumber, peeled, seeded and cut in 3″ pieces)
- 1/4 medium red onion – skinned
- 1 garlic clove – skinned
- 1 jalapeño – stem removed, halved and seeded
- 8 large mint leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon sea salt
- 1–6oz non-fat plain yogurt
- 1/2 to 3/4 cup spring water to taste
For the garnishes
- 1 medium yellow tomato – seeded and cut in 1/8” cubes (or 8 yellow grape tomatoes quartered)
- tiny mint leaves
- lemon oil
- Step 1: Place all ingredients in the bowl of a food processor with 1/2 cup of the spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining water to the desired consistency.
- Step 2: Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving.
- Step 2: Ladle soup in chilled soup bowls or cocktail glasses. Drizzle a little lemon oil in the center of each bowl. Garnish with a few tomato cubes, a mint leaf and serve immediately.
- Cook’s note: The soup can be refrigerated up to 2 days.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
{ 19 comments… read them below or add one }
This is such a nice alternative to tomato gazpacho!I love the look of the yellow tomato garnish. And yes, I am swimming in cucumbers right now, so the timing is perfect!
Gazpacho, yum! What a perfect ending to a summer evening. Thank you so much for a wonderful recipe.
I have to come clean: I have never made Gazpacho, but I am going to try this recipe.
That sounds really refreshing. The heat is just too much right now.
My kind of soup! Cold, lite and delish. Yes, the cukes are abundant in the garden right now and this just made tomorrow’s lunch menu. Thank you.
you already know i love your pics, i just came to print this recipe and watched your video… FABULOUS! you are just adorable, what a wonderful treat to have your chat and cook for us, i am totally hooked on your blog, thanks so much for sharing with us!
Thank you so much Jain! I’m sure you know how much work goes into doing all of this… so you really just made my day!
Beautiful presentation. I just love the video, and can’t wait to try your recipe.
I will definitly visit again.
Thank you for sharing your amazing gift.
Could you recommend an entree to accompany cucumber gazpacho soup? Trying to find light summer dinner that I can make and not expire from the heat in my kitchen. I have rosemary, thyme, basil, and parsley growing in my garden (if that helps)
Amy, Thank you for your comment. Yes, I certainly recommend a main dish that only takes minutes to cook and therefore won’t make your kitchen hotter than it is these days: fresh corn polenta topped with a quick sauce made with summer squash, tomatoes and fresh herbs. You can use your parsley, basil and thyme.
http://foodandstyle.wordpress.com/2009/03/25/polenta%E2%80%A6-italy%E2%80%99s-other-national-dish/
What I like about this dish also is that you can make the polenta ahead of time, perhaps is the morning or the day before. The total cooking time before you assemble the dish and serve is only about 10 minutes. It is also incredibly delicious!
Hope you enjoy.
I love this! The picture is beautiful…it looks like it belongs in a food magazine. So glad you joined us — hope you’re cooking along with us for the next #letslunch challenge — fall salads!
I just made your cucumber soup and it’s absolutely delicious – so refreshing!
Thanks for the recipe!
Your cucumber soup was delicious – just right for a hot evening when, here in Northern Europe, we have a glut of cucumbers. I used tabasco because I had no jalapenos: a nice kick but the soup lacked the creamy green I see your video. This is important because I think a cucumber soup should be a little green, even if the cucumbers are peeled.
Stephen, Thank you so much for your comment. I’m delighted you enjoyed the chilled cucumber soup. Cucumber season is on its way here too and I’ll be making it myself all summer long. Young seedless cucumbers have a greener flesh than the common cucumber. If you use those, you might be able to get a bit more of that pretty green color. Happy cooking and thank you again for stopping by!
I know people who make this with watermelon. Delicious!
I make Cucumber Dill Soup all summer long, but this recipe is a nice variation, never added jalapeno or mint before. And I love the presentation!
I’ve made this three times since finding the recipe, and every time it gets rave reviews. It tastes delicious. A great way to use a bumper crop of cucumbers from the garden. Thank you!
Excellent soup. I have used honey outstanding. Best summer soup ever I had or made
Amazing. I just made it, the maple syrup and jalapeno in this just make it sooo addictive :)
Thank you so much!
Justine! Thank you for letting me know – I’m over the moon! Patiently waiting for cucumber season to start in my neck of the woods… Happy cooking and eating!
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