Soups & Stewsbellyfull
Cold Cucumber Soup
Thick and creamy, yet light and refreshing, this Cold Cucumber Soup recipe is quick and easy to prepare without any cooking, and a perfect lunch or dinner side to help you cool down on a hot summer day. Also a fantastic use for garden fresh cucumbers!
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
📝 Preparation Steps
1
Put bread, cashews, and vegetable broth in a high-powered blender and let stand ⏱️ 5 minutes.
2
Add chopped cucumbers, grapes, garlic, vinegar, and salt to blender; purée until mostly smooth, about ⏱️ 1 minute. With motor running, drizzle in olive oil; purée until smooth, about ⏱️ 30 seconds more.
garlic (, peeled)2 cloves
3
Turn off the motor and give it a taste. Adjust seasoning, if preferred.
4
Chill, covered, about ⏱️ 1 hour.
5
Serve soup drizzled with additional olive oil and garnished with chives, sliced grapes, and/or sliced cucumbers.
fresh chives, thinly sliced green grapes, and/or thinly sliced cucumbers (unpeeled) (, for garnish)
Nutrition Facts
calories
418 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
3 g
sugar Content
20 g
sodium Content
827 mg
protein Content
7 g
trans Fat Content
0.1 g
carbohydrate Content
34 g
saturated Fat Content
10 g
unsaturated Fat Content
18 g
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