Chilled Cucumber Soup Recipe

Chilled Cucumber Soup Recipe

Healthy, Refreshing, Chilled Cucumber Soup


For Cucumber Soup

2 English cucumbers, peeled and roughly chopped
1/2 cup cilantro stems and leaves
1/2 lb silken tofu
6 ounces vegetable broth
1 large clove garlic
2 teaspoons dry white wine
1 teaspoon kosher salt


In a blender, combine all ingredients for the soup. Puree until smooth. Refrigerate at least two hours to chill before serving. Season to taste. In a small bowl combine tomato, onion, jalapeño, lime juice and olive oil. Toss to combine. Taste for seasoning and add salt accordingly. Chill two hours before serving for flavors to develop. To serve, ladle cold soup into chilled bowls. Float one or two slices of cucumber on the soup and carefully spoon pico de gallo over the soup and sliced cucumber. Be careful so that the garnish doesn’t plop to the bottom, but rests gently on top.


For Pico de Gallo

1 large ripe tomato , seeded and finely diced
1/4 cup white onion finely diced
1/2 jalapeno pepper seeded and minced
1/2 freshly squeezed lime juice
2 tablespoons extra virgin olive oil
Kosher salt to taste
additional English cucumber very finely diced


Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 127 calories

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