Include in Print View:

Summery Cuke Soup

Summery Cuke Soup recipe image
This light and refreshing cucumber soup is the perfect way to beat the heat. Made with fresh cucumbers, aromatic garlic, and onions, it&# 226;ÂÂs blended into a silky smooth consistency and chilled for maximum refreshment. A splash of soy milk adds a subtle creaminess without dairy, making it vegan-friendly. Garnished with fresh dill and a crack of black pepper, this soup offers a crisp, clean flavor profile thatâÂÂs both soothing and satisfying. Ideal for summer picnics, quick lunches, or as a cool starter to any meal. ItâÂÂs simple, healthy, and incredibly easy to make with pantry staples.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 50.2
Dietary: Gluten-free, Vegetarian
Description
This light and refreshing cucumber soup is the perfect way to beat the heat. Made with fresh cucumbers, aromatic garlic, and onions, it&# 226;ÂÂs blended into a silky smooth consistency and chilled for maximum refreshment. A splash of soy milk adds a subtle creaminess without dairy, making it vegan-friendly. Garnished with fresh dill and a crack of black pepper, this soup offers a crisp, clean flavor profile thatâÂÂs both soothing and satisfying. Ideal for summer picnics, quick lunches, or as a cool starter to any meal. ItâÂÂs simple, healthy, and incredibly easy to make with pantry staples.
Ingredients
  • 2 teaspoon Vegetable oil
  • 5 Cucumbers
  • 3 cloves Garlic
  • 2 medium Onions
  • 2.5 cups Vegetable broth
  • 0.25 cup Chopped fresh dill
  • 1 cup Soy milk
  • to taste Pepper
Directions
  1. 1
    Peel, seed, and chop the cucumbers.
  2. 2
    Peel and mince the garlic cloves.
  3. 3
    Peel and chop the onions.
  4. 4
    In a large saucepan, heat the vegetable oil over medium heat.
  5. 5
    Add the cucumbers, garlic, and onions to the pan.
  6. 6
    Sauté until the onions are transparent, about 6 minutes.
  7. 7
    Pour in the vegetable broth.
  8. 8
    Simmer the mixture until the cucumbers are soft, about 15 to 20 minutes.
  9. 9
    Remove the soup from the heat.
  10. 10
    Transfer the hot soup to a blender or food processor.
  11. 11
    Blend until the mixture is completely smooth.
  12. 12
    While the mixture is still warm, stir in the chopped fresh dill.
  13. 13
    Season with pepper to taste.
  14. 14
    Refrigerate the soup until well chilled.
  15. 15
    Just before serving, stir in the soy milk.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 50.2kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 3.8mg1%
Total Carbohydrate 6.8g3%
Dietary Fiber 0.9g4%
Sugars 3.2g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, peel and seed the cucumbers to ensure a smooth texture and mild flavor.

This soup is best served cold. Allow it to chill in the refrigerator for at least 2 hours before serving.

You can substitute soy milk with almond milk or coconut milk for a different flavor profile.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving as separation may occur.

Keywords: cucumber, cucumber soup, chilled soup, summer soup, vegan soup, vegetarian, healthy, dill, soy milk, garlic, onion, blended soup, light meal, refreshing, easy recipe
Read it online: https://www.chefs-mate.com/recipe/summery-cuke-soup/