Chilled Cucumber Soup Recipe

Name: Chilled Cucumber Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds cucumber, peeled and cut into chunks; 4 yellow tomatoes, cut into chunks; 1 yellow bell pepper, cut into chunks; 1/3 cup chopped white onion; 2 tablespoons sherry vinegar; 4 teaspoons minced fresh dill; 4 teaspoons minced fresh parsley; 2 cloves garlic, smashed; 1 teaspoon sugar; Kosher salt; 1 1/2 tablespoons extra-virgin olive oil; 4 slices white sandwich bread, crusts removed, cut into 1/4-inch cubes

Servings: persons

1 1/2 pounds cucumber, peeled and cut into chunks
4 yellow tomatoes, cut into chunks
1 yellow bell pepper, cut into chunks
1/3 cup chopped white onion
2 tablespoons sherry vinegar
4 teaspoons minced fresh dill
4 teaspoons minced fresh parsley
2 cloves garlic, smashed
1 teaspoon sugar
Kosher salt
1 1/2 tablespoons extra-virgin olive oil
4 slices white sandwich bread, crusts removed, cut into 1/4-inch cubes

1
Combine the cucumber and tomatoes in a blender, reserving 1/4 cup of each for garnish.
2
Add the bell pepper, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth.
3
Pass through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible.
4
Season with 1 teaspoon salt.
5
Refrigerate until chilled, about 1 hour.
6
Meanwhile, make the croutons: Heat the remaining clove garlic with the olive oil in a skillet over low heat.
7
Add the bread cubes and the remaining 3 teaspoons each dill and parsley.
8
Cook, stirring, until golden and crunchy, 10 to 15 minutes.
9
Discard the garlic.
10
Pour the soup into chilled bowls.
11
Dice the reserved cucumber and tomatoes; sprinkle into the soup.
12
Garnish with the croutons.
13
Photograph by Con Poulos

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds cucumber, peeled and cut into chunks, 4 yellow tomatoes, cut into chunks, 1 yellow bell pepper, cut into chunks, 1/3 cup chopped white onion, and more.

Yes, Chilled Cucumber Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Cucumber Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions