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Fast and tasty
Cucumber soup

Cucumber Soup

A fresh soup for a light lunch on a hot day. This summery, refreshing light soup is served cold and delivers an unforgettable taste experience all around. It comes together quickly, with no cooking, from easy-to-find ingredients. Just the thing for lunch in the country on a sweltering summer day.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Water

120

Sour cream

100

Green onion

Mint

Cucumbers

140

Lemon juice

Herb blend (oregano and green basil, fresh if possible)

Salt

Ground hot pepper

Olive oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 70 % 7 g

Carbohydrates 20 % 2 g

77 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

Pour room-temperature water (purified or simply boiled) into a blender and add the sour cream.
Step 2:

Rinse the green onion under running water and shake off the water. Cut it into large pieces to make it easier for the blender. I added eight long onion stalks for two portions of soup. You can adjust the amount of onion depending on how sharp you want the soup to be.
Step 3:

Rinse the fresh mint with water. You'll only need the leaves, not the tough stems. Add the mint to the blender, along with the lemon juice.
Step 4:

Blend all the ingredients for three minutes, pulsing at medium speed.
Step 5:

Wash the cucumbers and cut them into rounds. Add them to the blender. You can peel the cucumbers, but that's optional. Add oregano and green basil to the blender (I used dried herbs, but fresh would be ideal). Add salt. Blend the soup again for a couple of minutes until the cucumbers are fully combined with the rest. Before serving, garnish the soup with thin cucumber slices, drizzle with olive oil, and pepper to taste.

This soup personally reminds me a little of okroshka made with kefir. It's moderately sharp thanks to the green onion, mint-fresh, and pleasantly tangy from the lemon. The sour cream smooths out all these bright flavors, bringing them together into a harmonious whole. By the way, if you use the lowest-fat sour cream, the soup will stay just as tasty but become even lower in calories — after all, sour cream isn't the most diet-friendly product. Before serving, for a bolder taste, you can add your favorite hot sauce — Tabasco, chili sauce, or sriracha. Crispy multigrain crispbread or a slice of homemade rye bread makes a good accompaniment. I think sprinkling the soup with shelled pumpkin seeds or flax seeds would only improve the flavor — pretty, and healthy too! Of course, this soup is especially good made with young summer cucumbers freshly picked from the garden. Mmm, delicious! Enjoy!