Cold Cucumber Soup

Are you tired of the same old soup recipes? Looking for a refreshing and healthy option for those hot summer days? Our cold cucumber soup recipe is the perfect solution. Packed with flavour and nutrients, this soup is not only delicious but also a great way to beat the heat.

Prep: 15 mins Cook: 25 mins Total: 40 mins Servings: 3 Yield: 3 servings

Ingredients

1 tablespoon butter, or more to taste

1 tablespoon olive oil

1 small yellow onion, chopped

1 large clove garlic, minced

2 large English cucumbers, peeled and thinly sliced

2 small zucchinis, peeled and thinly sliced

3 cups vegetable broth

Directions

Step 1
Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes.

Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked for 20 to 25 minutes. Remove from heat and cool for a few minutes.

Step 2
Pour soup into a blender no more than half full. Cover and hold the lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.

Once the soup has reached a smooth consistency, move it to the refrigerator to cool for a minimum preferably, overnight.

Rough Nutrition Facts

Per Serving:
150.5 calories

protein 3.4g

carbohydrates 15g

fat 9.3g

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Cold Cucumber Soup

5 from 3 votes

Refreshing and Healthy Cold Cucumber Soup Recipe - Beat the heat with this chilled delight! Learn how to make this simple and delicious soup today

Servings 3

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

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Ingredients

  

• 1 tbsp butter
• 1 tbsp olive oil
• 1 small yellow onion
• 1 large clove garlic
• 2 large cucumbers
• 2 small zucchinis
• 3 cups vegetable broth

Instructions

 

• Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes.
• Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked for 20 to 25 minutes. Remove from heat and cool for a few minutes.
• Pour soup into a blender no more than half full. Cover and hold the lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Once the soup has reached a smooth consistency, move it to the refrigerator to cool preferably, overnight.

Calories: 150.5kcal

Course: Appetizer, Side Dish

Cuisine: Indian

Keyword: Cold Cucumber Soup, Cucumber Soup