This easy and quick cold cucumber soup is a great no-cook recipe for any hot day.
Every year I plant cucumbers in my garden.
What to do with extra large cucumbers?
Make chilled cucumber soup!
It’s a chilled soup that you could make ahead and eat for days.
Perfect for hot summer days.
Many thanks to my friend Sue Robison who gave me the bones of this recipe to play with.
No Blender?
No Problem
If you don’t have a blender, an immersion blender works for this soup.
It may take a little longer, but you’ll end up with the same result.
We don’t recommend freezing this soup.
The consistency will not be the same when thawed.
Chop the onion and dill.
Put all of the ingredients into a blender and pulse until completely smooth.
Adjust seasonings to taste.
Add more salt and pepper if needed.
At this point you’re able to make ahead and chill.
Chill in a container in the refrigerator until cold.
Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.
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