Cold Cucumber Soup Recipe

Name: Cold Cucumber Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive or canola oil; 2 tablespoons urad dal (or yellow split peas); 1 tablespoon whole brown or yellow mustard seeds; 2 dried hot red chilies; 15 fresh curry leaves, if available, or 6 basil leaves, torn up; 4 cups chicken stock; Cucumber, enough to get 3 cups after peeling and blending, plus some finely diced cucumber for garnishing; 3/4 teaspoon salt, or to taste; 2 cups plain yogurt; 8 cherry tomatoes, cut into 1/4-inch dice, for garnishing

Servings: persons

1
Put the oil in a small pan and set over medium-high heat.
2
When very hot, put in the dal or split peas.
3
As soon as the dal takes on a hint of color, add the mustard seeds and chilies.
4
As soon as the mustard seeds pop, a matter of seconds, throw in the curry leaves and quickly pour in the chicken stock.
5
Bring to a boil.
6
Turn heat down to medium low and simmer, uncovered, for about 15 minutes or until the stock is reduced to 3 cups.
7
Set aside for 3 hours or overnight in the refrigerator, allowing the stock to chill and get infused with the seasonings.
8
Strain.
9
Peel and roughly dice the cucumber.
10
Put in a blender along with 1/2 cup of the strained broth.
11
Blend finely.
12
Put the salt and yogurt in a large bowl and whisk lightly so you have a smooth mixture.
13
Slowly whisk in the remaining chicken stock and cucumber mixture.
14
Taste for salt and then refrigerate until needed
15
Stir the soup well, as it tends to separate, and ladle into soup bowls.
16
Sprinkle the diced cucumbers and diced tomatoes over the top and serve.

654

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 2 tablespoons olive or canola oil, 2 tablespoons urad dal (or yellow split peas), 1 tablespoon whole brown or yellow mustard seeds, 2 dried hot red chilies, and more.

Yes, Cold 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!

Cold Cucumber Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions