Cold Cucumber Soup


Cold soup?

{awkward silence}

Is this really a thing?

Y-E-S! If you have yet to experience the refreshing taste of a chilled bowl of soup in the heat of summer, let me introduce you to our final soup du jour. It is the perfect companion to just about anything coming off the grill that day. I can recommend my personal favorite: cucumber soup with BLT sandwiches. Hello summer.

cold cucumber soup
category ⇒ purÉed

Puréed soup is the result of blending the base liquid (a cup or so of milk) and the garnish ingredients until the mixture resembles a smooth and creamy texture.

garnish ⇒ cucumbers and such

This is a crisp soup with cucumbers as the focal ingredient. It provides a clean base to pair with a variety of fresh flavors. Here are the garnish ingredients that landed in my mixing bowl:

  • cilantro, fresh, grab a handful and roughly chop
  • onion, ½ cup, chopped
  • juice of 1 lime
  • milk, ½ cup plus more, if needed
  • sour cream, 1 giant dollop (serving spoon size)
  • salt and black pepper, to taste
  • cucumbers, 4 or 5, peeled and diced
  • jalapeño, ½ to 1 full pepper, seeded and chopped
  • white wine vinegar, 1 tablespoon
  • tomato, diced for topping
seasoning ⇒ white wine vinegar

Using the taste and season technique, taste soup after blending to the preferred creamy texture. Add a dash or two of seasoning to the pot to achieve the perfect balance of flavors.

Assembly of parts

Assembling the soup is simple as five easy steps.

  1. Place garnish items in a large, deep mixing bowl.
  2. Depending on texture preferences, blend ingredients to a creamy, smooth texture or pulse for a chunky, thicker soup. My preferred blending tool is the immersion blender.
  3. Taste soup and evaluate.
  4. If necessary, blend in more milk (by the tablespoon) and vinegar (by the teaspoon) until the desired texture and flavor is obtained.
  5. Ladle soup into bowls and garnish with diced tomato. I also sprinkled a little smoked paprika on top, just for funsies.

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