ICED CUCUMBER SOUP

Hello soup lovers! It's Sunday and I have decided to make soup a weekly thing, so from now on we'll be having Soup Sunday! Homemade soups are totally delicious and utterly versatile. A chilled soup will make for a simple, Cook ahead starter for any dinner or lunch party. You can use chicken stock to make this soup but vegetable stock makes it great for vegetarians and even vegans, skip the buffer too and use coconut oil or olive oil. A quick tip when it comes to stocks especially homemade ones is to freeze in ice cube trays then once frozen solid you can pack the cubes in freezer bags. Then dilute them in water before using. That way you always have stock in hand to make your soups. Since this is a chilled soup, you can pour into a rigid plastic container, leaving head room for expansion, then label and freeze. To serve warm, just reheat, stirring frequently until heated through. 

INGREDIENTS

1 Large Cucumber
1 Onion
900ml Vegetable Stock
25g Butter
25g Plain Flour
150ml Natural Yoghurt
Ice cubes
Salt and Pepper

METHOD
Add chopped cucumber in pan

Add onions

Add vegetable stock

Bring onion, cucumber and stock to boil, cover and simmer for 20 minutes until cucumber is tender

Cool then blend until smooth

Add butter to pan

Add flour stirring and cook for one minute

Gradually add the pureed cucumber mixture into the pan

Add salt and pepper, bring to boil, reduce heat and simmer for 2 minutes

Add natural yoghurt into the soup

Leave to cool thoroughly

Ladle the cucumber soup into soup bowls and garnish with ice cubes and cucumber slices

A wonderful filling soup that is perfect for hot summer days that you don't want soup that is too heavy 

You can even serve the soup in glasses as a cold drink

ICED CUCUMBER SOUP

Recipe by Mulunga Alukwe

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 3 Servings
Ingredients

• 1 Large Cucumber
• 1 Onion
• 900ml Vegetable Stock
• 25g Butter
• 25g Plain Flour
• 150ml Natural Yoghurt
• 1 Cup Ice Cubes
• Pinch Salt
• 1 Teaspoon Black Pepper

Cooking Directions

1. Add chopped cucumber, onions, and vegetable stock in a pan. Bring onion, cucumber and stock to boil, cover and simmer for 20 minutes until cucumber is tender
2. Cool the mixture, then blend until smooth
3. Add butter to the pan. Add flour stirring and cook for one minute. Gradually add the pureed cucumber mixture into the pan. Add salt and pepper, bring to boil, reduce heat and simmer for 2 minutes
4. Add natural yoghurt into the soup, cook a few minutes then allow to cool completely
5. Ladle the cucumber soup into soup bowls and garnish with ice cubes and cucumber slices

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Iced Cucumber Soup: FAQs

What is Iced Cucumber Soup?
Iced Cucumber Soup is a refreshing, chilled soup made primarily from cucumbers blended with yogurt or cream, herbs, and seasonings. It is served cold, making it a perfect light appetizer or palate cleanser, especially in warm weather.

How is Iced Cucumber Soup typically prepared?
The soup is prepared by blending peeled and chopped cucumbers with Greek yogurt or sour cream, garlic, fresh herbs like dill or mint, lemon juice, and a pinch of salt and pepper. It is then chilled thoroughly before serving to bring out its cooling and refreshing qualities.

Can I make this soup vegan or dairy-free?
Yes, to make a vegan or dairy-free version, substitute the yogurt or sour cream with plant-based alternatives such as coconut yogurt, almond yogurt, or cashew cream, which still provide creaminess without dairy.

What are good garnishes for Iced Cucumber Soup?
Popular garnishes include fresh herbs (dill, mint, or chives), a drizzle of olive oil, a sprinkle of paprika or black pepper, and sometimes a few thin cucumber slices or edible flowers for an elegant presentation.

Is this soup suitable as a light meal?
Yes, while it is light and refreshing, you can add protein like cooked shrimp, diced avocado, or toasted nuts to make it more filling for a light meal.

Printable Nutrition Card (Per 1 cup / 240 ml serving)

Nutrient	Amount	Notes
Calories	~80 kcal	Depends on yogurt or cream used
Carbohydrates	~7 g	Mostly from cucumbers
Protein	~4 g	From yogurt or dairy substitute
Fat	~4 g	Varies with type of cream/yogurt
Saturated Fat	~2.5 g	Depends on dairy or alternative used
Fiber	~1 g	From cucumbers
Sodium	~100 mg	Depending on added salt

Note: Nutritional values vary with recipe specifics and ingredient choices.

Dietary Information

Diet Type	Suitable?	Notes
Vegan	✅ Optional	Use plant-based yogurt or cream
Vegetarian	✅ Yes	No meat products
Gluten-Free	✅ Yes	Naturally gluten-free
Dairy-Free	✅ Optional	Substitute dairy with alternatives
Nut-Free	✅ Yes	Unless using nut-based dairy substitutes
Keto-Friendly	✅ Yes	Low in carbs and sugars
Paleo-Friendly	✅ Yes	Use coconut or nut-based cream substitutes

Tip: For extra flavor, chill the soup overnight to let the ingredients meld perfectly.

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.