This chilled cucumber soup is perfect for hot summer days. It has a very clean taste and is a light start to any summer barbecue. You can also use it as a refreshing side dish. Best of all, it doesn’t require any cooking!
Cucumbers are a popular summer vegetable (or fruit, depending on who you ask). We’ve grown this plant in our vegetable garden and found ourselves absolutely inundated with cucumbers. We have them again this year. So I figured I’d try to find some other uses for them besides just tossing them through a salad.
This is why I made cucumber soup. When it comes cucumber soup, there are two basic types of recipes. Both, of course, contain cucumbers. But in one type, you cook the cucumbers first and then chill them. While in the other, you use raw cucumbers. Along with the other ingredients, those cucumbers are simply blended to a purée.
I made a couple of different versions of this recipe, before getting it right. I first tried cooking the cucumbers. While the results weren’t awful, they also weren’t great. I like cucumbers because of their distinctive fresh taste. Sadly, cooking them made that taste mostly disappear.
So this recipe uses raw cucumbers. A convenient side-effect, of that, is that this soup requires no cooking. And therefore also very little effort. Perfect for a hot summer’s day, when all you want to do is keep calm and eat cold things.
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