We’ve all heard the phrase, “Cool as a cucumber,” but cold cucumber soup is even cooler. This versatile dish is great for cooling you down on a hot summer day and works well as a side dish or a main course. Not only will this soup keep you cool, but it’ll help keep the temperature low in your kitchen, too. Most versions of cold cucumber soup require no use of the stove top.
Spice it up
Cucumber soup is a dish best served cold, but that doesn’t mean yours can’t pack some heat! Don’t be afraid to add a little spice to your dish. Throw in some Cayenne pepper, red pepper, jalapeno peppers or even all three to kick your cold cucumber soup up a notch.
Top it off
Cold cucumber soup is easy. You can pull it out of the fridge and serve it as is, knowing you’re dishing up a big crowd-pleaser. If you’re in the mood to get fancy though, this is a dish that gives you some wiggle room. Add toppings to your cold cucumber soup to take it to the next level. Try a dollop of yogurt or sour cream, a sprig of fresh mint or dill, chopped avocado, walnuts, green onions or a handful of raisins.
Make it your own
The consistency of this soup is up to you. If you like yours on the thicker side, add some extra yogurt or sour cream. If you like it extra soupy, thin it out with a little cold water. Most recipes call for the ingredients to be blended so you end up with a smooth mixture. If you’d rather have a chunkier dish, mix the ingredients without blending. You can even have the best of both worlds by blending the ingredients, then throwing in an extra chopped cucumber for texture.
Any time of day
Cold cucumber soup is a great fit for any meal. Pair it with a bowl of fresh fruit and crusty bread for light lunch, or throw in grilled shrimp or chopped ham for a heartier dinner. Served in small portions, this soup makes a satisfying snack on a hot day.
Choose your cukes
There’s a wide range of ingredients in this tasty concoction, but your choice of cucumbers can make it or break it. You can buy cucumbers at local grocery stores all year long, but keep in mind they are at their freshest May through July. Only buy cucumbers that have been refrigerated, and look for the skin to be bright green, not yellow. Stay away from wrinkled or wilted cucumbers, and use them within a day or two of purchase.