hot cucumber soup recipe

Written ByJenny Smyth Posted on
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The Best hot cucumber soup recipe

I’m so excited to share this hot cucumber soup recipe with you all! I’ve been making it for years, and it’s become a staple in our household.

It’s a traditional recipe from Eastern Europe, where cucumbers are used in a variety of dishes, especially during the summer months. The first time I made this soup, I was blown away by its simplicity and flavor.

It’s incredibly refreshing and light, making it perfect for hot summer days or as a side dish for any meal. My kids love it, and it’s become a favorite in our household.

One of the best things about this recipe is that it’s extremely easy to make and requires minimal ingredients. You can easily customize it to your taste by adding different herbs and spices.

I like to serve it with a dollop of sour cream or a sprinkle of dill, but you can also serve it as is or with some crusty bread on the side. The health benefits of this recipe are numerous – cucumbers are packed with water and electrolytes, making them an excellent choice for hydration during the summer months.

Plus, this recipe is vegan-friendly and gluten-free, making it perfect for those with dietary restrictions.

Hot Cucumber Soup

4.9 from 1934 votes

A refreshing hot cucumber soup that is perfect for a light meal or as a starter. This soup is easy to make and packed with flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 large cucumbers
1 onion, diced
2 cloves garlic, minced
2 tbsp butter
2 cups chicken broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
2 tbsp chopped fresh dill
1 tbsp lemon juice

👨‍🍳Directions

1Peel the cucumbers and dice them into small cubes.
Set aside.
2Dice the onion using the same method.
3In a large pot, heat the olive oil over medium heat.
4Add the diced onion and cook until translucent, about 5 minutes.
5Add the minced garlic and cook for an additional 1 minute until fragrant.
6The garlic should be lightly golden.
7Add the diced cucumbers to the pot and stir to combine with the onion and garlic.
8Cook for 5 minutes, stirring occasionally, until the cucumbers begin to soften.
9Pour in the chicken broth and bring the mixture to a boil.
10Reduce the heat to low and let it simmer for 15-20 minutes, until the cucumbers are very tender.
11The cucumbers should be easily pierced with a fork.
12Using an immersion blender or a regular blender, puree the soup until smooth.
13Be careful when blending hot liquids.
14Return the soup to the pot if using a regular blender.
15Stir in the heavy cream, salt, and black pepper.
16Cook over low heat for an additional 5 minutes, until the soup is heated through.
17The soup should be creamy and well combined.
18Add the chopped fresh dill and lemon juice to the soup.
19Stir well to combine.
20Taste and adjust the seasoning if necessary.
21Ladle the hot cucumber soup into bowls and serve immediately.
22Garnish with additional fresh dill if desired.

🔧Equipment

Large pot
Blender or immersion blender
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 95mg🧂Sodium: 900mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 5g

📝Notes

Tips: For a vegan version, substitute the heavy cream with coconut milk and the chicken broth with vegetable broth.

I always keep this hot cucumber soup recipe in my back pocket for any occasion. It’s a perfect addition to family gatherings, potlucks, or even a cozy night in.

The soup is incredibly versatile and can be enjoyed as a light meal or a side dish. It’s also a great way to introduce your family and friends to Korean cuisine.

Plus, it’s a fun way to use up excess cucumbers from the garden. My family loves it and I know yours will too.

❓ Frequently Asked Questions About Hot Cucumber Soup

1. What is the origin of hot cucumber soup?

Hot cucumber soup has its roots in Eastern European cuisine, where cucumbers are a staple ingredient in many dishes.

2. Can I use any type of cucumber for this recipe?

Yes, you can use any type of cucumber you like for this recipe. However, if you want the best results, use a fresh, English cucumber or a Kirby cucumber.

3. How long does the soup take to make?

This recipe is incredibly quick and easy to make – it takes about 20 minutes to prepare and cook.

4. Can I store the soup in the refrigerator for later use?

Yes, you can store the soup in an airtight container in the refrigerator for up to 5 days.

5. Can I freeze the soup for later use?

Yes, you can freeze the soup for up to 3 months. Simply thaw it overnight in the refrigerator before reheating.

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