This Chilled cucumber soup was inspired by Ina’s cucumber soup ( Barefoot Contessa Style). It's a combination of smoothness and crispness from freshly picked cucumbers with a symphony of tantalizing herbs and a touch of zesty citrus.
A cold cucumber soup is one of my favorite summer meals. On a hot day, it is the perfect refreshing recipe to make to cool you down! This easy cold cucumber soup recipe is ready in minutes and has only a few ingredients. Fresh cucumber blended with yogurt and a dash of sour cream, a splash of milk, and some aromatic mint, pure simplicity, and just perfection. You don't need a mile-long list of ingredients to make good food if you just use what nature gave you, and cucumber and mint are one of the best pairings there is. This chilled soup recipe is also remarkably filling, even though cucumber is mainly made of water!
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Right now, we are finishing up the crop of garden produce before the next lot of veggies come into the season. One thing we still have a lot of is cucumbers, and we also have hot weather! We are picking around six a day. Six, every day. All of our friends and neighbors are being gifted cucumbers, but we still have more than we can handle. So I put 2 and 2 together and came up with a cold cucumber soup. A chilled cucumber soup that is refreshing, delicious, and the perfect lunchtime dish to enjoy in the sunshine. I hope you enjoy it, too; please let me know if you try it!
This recipe for cold cucumber soup with yogurt is more substantial than you think it will be, but if you are particularly starving, you could add some croutons. Or, serve some crusty bread on the side. This chilled cucumber soup is perfect for an elegant summer lunch party, perhaps served alongside a peach Panzanella salad and with Limoncello Crème Brûlée for dessert.
If you love gazpacho, try my classic gazpacho recipe here, it's another super refreshing soup for hot summer days!
Why you will love Ina Garten's cucumber soup recipe
- Rejuvenating Refreshment: This chilled cucumber soup recipe is the ultimate revitalizing elixir for those scorching summer days. With its cool and invigorating qualities, it provides an instant burst of refreshment that will leave you feeling rejuvenated and ready to conquer the heat.
- Garden-Fresh Goodness: By using freshly picked cucumbers as the star ingredient, this Chilled cucumber soup recipe captures the essence of nature's bountiful harvest. Each spoonful bursts with the vibrant flavors and crisp textures of cucumbers, giving you a verdant garden experience.
- Hydrating: Packed with hydrating properties, this Chilled cucumber soup is not only a culinary delight but also a healthful choice. Cucumbers are known for their high water content, making this soup an excellent way to stay hydrated while enjoying a delicious meal.
- Effortless Elegance: Impress your guests or simply treat yourself to a touch of culinary elegance with this Chilled cucumber soup. Its vibrant green hue, delicate flavors, and silky-smooth texture make it an exquisite appetizer or a light and refreshing starter. Whether you're hosting a gathering or seeking a simple yet sophisticated meal, this recipe effortlessly adds an element of refinement to any dining experience.
Ingredients
This Chilled cucumber soup takes minutes to make, and if you don't have the time or patience to chill it down in the fridge afterward, you can just add some ice cubes and serve straight away.
- Cucumber: I used fresh English cucumbers for their mild flavor and thin skin. If you don't have English cucumbers, you can use regular cucumbers, but make sure to peel them for a smoother consistency.
- Plain natural yogurt: I used plain natural yogurt without any added flavors or sweeteners. It adds a creamy and tangy element to the Chilled cucumber soup. If you prefer a thicker consistency, Greek yogurt can be a great substitute.
- Sour cream: For extra richness and creaminess, I added sour cream to the Chilled cucumber soup. If you don't have sour cream, you can increase the amount of yogurt for a similar effect.
- Milk: to adjust the consistency of the gazpacho, I used whole milk, but you can use any mild milk alternative you prefer or even water. Coconut milk will taste delicious but add quite a strong flavor of its own. Add more milk for a lighter soup or reduce it for a thicker consistency.
- Fresh lemon juice: For a zesty and refreshing note, I used freshly squeezed lemon juice. It brightens the flavors of the other ingredients. If you don't have lemons, you can use store-bought lemon juice, but fresh is always preferred.
- Garlic: I crushed fresh garlic cloves to add a savory kick to the gazpacho. If you prefer a milder garlic flavor, you can use roasted garlic instead.
- White wine vinegar: To add a delicate acidity and subtle sweetness, I used white wine vinegar. If you don't have white wine vinegar, you can substitute it with apple cider vinegar.
- Fresh mint: To give the gazpacho a refreshing twist, I added fresh mint leaves. You can try using fresh basil or fresh dill for a different herbaceous flavor.
- Chives: I finely chopped chives to add a mild onion-like flavor and a pop of color. Finely chopped green onions or even thinly sliced shallots or red onions are a great substitute for chives.
- Salt and pepper: Season the gazpacho with salt and pepper to taste. Adjust the amount according to your personal preference.
See the recipe card at the bottom of this post for full quantities and directions.
How to make Ina Garten cold cucumber soup
- Peel the cucumber, and cut it into chunks.
- Add to a food processor and blend with the yogurt, sour cream, and garlic.
- Once smooth, add the lemon and vinegar and season with salt and ground black pepper, adding a splash of milk if it seems too thick.
- Then stir in the fresh mint, chives, and perhaps some edible flowers and chill thoroughly before serving (or if pressed for time, add ice cubes).
Tip: You could sprinkle some edible flowers on top, as I have, or even chili and red pepper flakes over the top to give this chilled soup some unexpected and delicious heat!
Wine pairing for cucumber soup
A light and refreshing Pinto Grigio is the ideal wine pairing for cucumber gazpacho. It will double down on the cool refreshment without overpowering the mild flavors.
Equipment
You will need a food processor to really blend the Chilled cucumber soup ingredients together and get a smooth, creamy soup.
Storage
This cucumber gazpacho can be stored in the fridge for 2-3 days.
These ingredients don't stand up well to freezing.
FAQ
Chilling the gazpacho is highly recommended as it gives the flavors adequate time to marry and infuse. However, if you're in a hurry, you can add some ice cubes instead of water; this will help make the soup as cool as it is intended to be.
I will encourage you to customize this recipe to suit your taste buds. You can start by adding shrimp that I omitted; another great idea is adding avocado to this chilled cucumber soup to make it creamier and smooth.
Certainly! Making the gazpacho ahead of time and allowing it to chill in the refrigerator enhances the flavors and allows them to meld together. It's a convenient option for busy days or when hosting guests. Just be sure to give it a good stir before serving to redistribute any settled ingredients.
The choice to peel the cucumbers is entirely up to you. If the cucumbers have thick or tough skin, peeling them can result in a smoother texture for the gazpacho. However, if you're using fresh, tender-skinned cucumbers, leaving the skin on can bring a bit of rough texture to the soup. It's a matter of personal preference and the quality of your cucumbers.
Desserts to pair with this cold cucumber soup
📖 Recipe
Chilled cucumber soup
Equipment
Ingredients
- 1 cucumber
- 150 ml natural yogurt
- 65 ml sour cream
- 20 ml milk
- 1 clove garlic
- ½ lemon
- 1 teaspoon white wine vinegar
- 1 tablespoon mint
- Salt and pepper
Instructions
- Peel the cucumber and cut into chunks
- Place all the ingredients into a blender, and blend until smooth
- Add a splash more milk if you want to slacken it further
- Season with salt and pepper to taste
- Chill in the fridge for an hour, then serve with more fresh mint as a garnish
Fleur says
I never thought about making gazpacho with cucumber before! It was so refreshing, I loved it. Thanks for the recipe!
Pat Frank says
Why does my soup taste a little bitter?
Rosanna Stevens says
Hi there, it sounds like perhaps the cucumbers you used were a little bitter which can happen if weather conditions have been variable. A shame though! I’d recommend using English cucumbers for the best taste