If you’re searching for a refreshing, vibrant summer dish, this Cold Cucumber Soup Recipe is just what you need. Bursting with crisp cucumbers, creamy avocado, tangy vinegar, and fragrant herbs, this chilled soup is the ultimate way to cool off on a warm day—and it comes together in a snap!
Why You’ll Love This Recipe
- Ultra-Refreshing: Each spoonful of this Cold Cucumber Soup Recipe tastes like a cool breeze on a hot day—so crisp and light, you’ll want seconds!
- Simple, Honest Ingredients: Just a handful of fresh, wholesome veggies and pantry staples come together for huge flavor in minutes.
- Quick & No-Cook: The blender does all the work—no stove, no sweat, just instant summer satisfaction.
- Endlessly Adaptable: This soup is gloriously customizable, so it fits just about every taste or dietary need.
Ingredients You’ll Need
This Cold Cucumber Soup Recipe shines with simple, everyday ingredients that each add their own delicious personality—freshness, creaminess, a subtle kick, and a hint of tang. Let’s look at what makes this soup sing!
- English cucumber: The star of the show! English cucumbers are almost seedless, super crisp, and their mild flavor forms the refreshing base for the soup.
- Green bell pepper: Adds a gentle sweetness and grassy flavor that blends beautifully without overpowering the cucumber.
- Jalapeño: For a subtle kick—remove the seeds for just a whisper of heat, or leave them in if you love things spicy!
- Garlic: Just one clove brings a gentle bite and savory backbone; don’t skip it unless you really have to.
- Avocado: Adds creamy richness and a luxuriously velvety texture, no dairy required.
- Apple cider vinegar: Gives that sparkling tang and brightness that wakes up the entire bowl.
- Extra-virgin olive oil: Rounds everything out with fruity richness and a satiny finish.
- Salt & freshly ground black pepper: Essential for bringing all the vibrant summer flavors into perfect balance.
- Garnishes—diced Persian cucumbers, fresh mint, and extra olive oil (optional): These make each bowl extra pretty and extra delicious with pops of color and freshness.
Variations
One of the joys of this Cold Cucumber Soup Recipe is how easy it is to tweak for your mood, what’s in your fridge, or any special dietary need. Let your creativity guide you—this soup loves a little personalization!
- Herb it Up: Swap in fresh dill, basil, or parsley for the mint, or mix them up for a vibrant herb garden twist.
- Add a Creamy Boost: Drop in a spoonful of Greek yogurt or dairy-free yogurt to make it extra silky and tangy.
- No-Pepper Version: Skip the bell pepper if you’re sensitive, or swap in peeled zucchini for similar texture with milder flavor.
- Citrus Twist: Add a spritz of lime or lemon juice instead of, or alongside, the vinegar for a zesty flavor pop.
- Nutty Crunch: Top each serving with toasted pumpkin seeds or slivered almonds for extra crunch and nutrition.
How to Make Cold Cucumber Soup Recipe
Step 1: Prep the Vegetables
Start by peeling the English cucumber, then slice it in half lengthwise and scoop out the seeds with a spoon—this makes the soup incredibly smooth and avoids any bitterness. Roughly chop the cucumber, green bell pepper, and jalapeño (be sure to remove the seeds—or keep some if you want a fiery soup!). Mince the garlic. Every cut here sets you up for a silky, vibrant final dish!
Step 2: Blend Until Silky
Add the chopped cucumber, bell pepper, jalapeño, garlic, avocado, apple cider vinegar, olive oil, salt, and pepper to your blender or food processor. Blend until the mixture is ultra-smooth and creamy—don’t be afraid to blitz a bit longer for that luscious texture. Pause to scrape down the sides and taste; adjust with more vinegar, salt, or pepper until every spoonful wakes up your palate.
Step 3: Chill and Garnish
If you have the patience, transfer the soup to an airtight container and chill it in the fridge for 30 minutes to 1 hour—this deepens the flavors and makes the soup delightfully refreshing. Right before serving, give it a quick stir and pour into serving bowls. Scatter on diced Persian cucumber, fresh mint leaves, and a gentle drizzle of extra-virgin olive oil. Every bowl will look like a little summer celebration!
Pro Tips for Making Cold Cucumber Soup Recipe
- Go Seedless for Silkiness: Taking time to scoop out those cucumber seeds really pays off with the smoothest possible texture.
- Soften the Kick: If you want just a hint of spice, use only half a jalapeño or blend in some extra bell pepper for mildness.
- Flavor Blooms as it Chills: Once blended, chilling the soup gives all the flavors a chance to meld and intensify. Don’t skip this step if you can!
- Taste Before Serving: Give it a quick final taste after chilling—a pinch more salt or splash of vinegar can make all the difference.
How to Serve Cold Cucumber Soup Recipe
Garnishes
Top each bowl with a shower of fresh mint or your favorite soft herbs, a little extra diced cucumber for crunch, and a swirl of fruity olive oil. For added color and flavor, try a sprinkle of chili flakes or a few delicate edible flowers—this makes every serving look (and taste) like summer in a bowl.
Side Dishes
This Cold Cucumber Soup Recipe shines as a starter, but also makes a wonderful light lunch paired with crusty bread, a vibrant tomato salad, or a simple cheese plate. Serve it as part of a chic summer brunch or alongside grilled fish or chicken for a meal that will leave everyone feeling cool and content.
Creative Ways to Present
Serve the soup in shot glasses for fun party appetizers, swirl in herbed yogurt for gorgeous marbling, or layer with diced veggies and microgreens in little jars for a picnic-perfect treat. Individual chilled pitchers at the table make for easy, elegant pouring, too—everyone loves a little extra flourish!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cold Cucumber Soup Recipe in a tightly sealed container in the fridge for up to 2 days. The flavors stay bright, but give it a quick stir before serving as a little separation is perfectly normal.
Freezing
While this soup is best enjoyed fresh, you can freeze it in individual portions if needed—just be aware that the texture may be slightly less creamy after thawing since avocado changes a bit. Whisk vigorously or blend again to restore creaminess.
Reheating
You don’t want to reheat this Cold Cucumber Soup Recipe since it’s meant to be cold and refreshing. Instead, simply pull it from the fridge, give it a stir, and serve chilled with your favorite garnishes for a fresh bite straight away.
FAQs
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Can I make Cold Cucumber Soup Recipe in advance?
Absolutely! This soup actually tastes better after chilling, as the flavors deepen and meld. Prepare it a few hours ahead or even the night before, store in the fridge, and garnish just before serving.
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What if I don’t have a blender or food processor?
You’ll still get a tasty soup with a bit of extra work! Finely grate the cucumber and bell pepper, mince the garlic and jalapeño, and mash everything together—a handheld immersion blender can also do the trick if you have one.
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Can I use regular cucumbers instead of English cucumbers?
Regular cucumbers can be used, but they tend to have more seeds and thicker skin, so peel them well and scoop out the seeds for the smoothest soup.
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Is this Cold Cucumber Soup Recipe vegan and gluten-free?
It sure is! All the ingredients are naturally vegan and gluten-free, making this a fantastic dish for most diets—and you can even swap the garnishes as needed.
Final Thoughts
I can’t wait for you to try this Cold Cucumber Soup Recipe—it’s like summer in a bowl, made simply with fresh ingredients and lots of love. Whether you make it for a party, a special lunch, or just because you want something cool and nourishing, you’ll be delighted by every crisp, creamy bite. Enjoy every spoonful, and don’t forget to play with the garnishes and make it uniquely yours!
Print
Cold Cucumber Soup Recipe
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: International
- Diet: Vegetarian
Description
This refreshing Cold Cucumber Soup is a perfect dish for warm days. Made with fresh vegetables and a hint of spice, it’s a light and flavorful option for a quick meal or appetizer.
Ingredients
Main Soup:
- 1 large English cucumber, peeled, seeds removed, and roughly chopped
- 1 green bell pepper, seeded and roughly chopped
- 1 jalapeño, seeded (or leave the seeds for more spice)
- 1 clove garlic, minced
- 1/2 avocado
- 2 1/2 to 3 tablespoons apple cider vinegar (adjust to taste)
- 1/4 cup extra-virgin olive oil, plus more to taste
- 1/2 teaspoon salt
- Freshly ground black pepper
Garnishes:
- 1–2 Persian cucumbers, diced
- Fresh mint or other herbs
- Extra-virgin olive oil
Instructions
- Prepare Vegetables: Remove cucumber seeds. Add cucumber, bell pepper, jalapeño, garlic, vinegar, avocado, salt, and pepper to a blender.
- Blend: Process until smooth, scraping down the sides as needed. Adjust seasoning.
- Chill: Refrigerate for 30 minutes to 1 hour.
- Garnish: Serve with diced cucumbers, mint, and a drizzle of olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
