Enjoy this cold cucumber soup as a refreshing appetizer or side dish for summer days. Green apples, sour cream, and basil are combined and pureed until smooth and creamy. It's a light no-cook soup that you can whip up in less than 10 minutes.
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If you have fresh cucumbers at home, making my cold cucumber soup and cucumber gazpacho recipe is the perfect way to enjoy them. Both of these recipes couldn't be easier to make, and they're perfect for hot summer days.
While they both are great way to use up those garden cucumbers they are very different summer soups. This version is outlandishly creamy.
📖Why My Recipe Works
- Sour Cream- The trick is to use sour cream instead of Greek yogurt for a creamier texture and a nice tangy flavor that doesn't overpower other flavors.
- Green Apples and Basil- The addition of green apples adds a subtle sweetness to this creamy soup. I also used fresh basil instead of dill. Since cucumbers and basil are in season at the same time, I think they're a better match and their flavors also complement each other.
🧾Ingredient Notes
- Cucumber- Use English cucumbers, Persian cukes, or straight from your garden cucumbers.
- Green Apple- Adds a sweet, tart flavor and a nice crunch. Because you do not peel with apple use a green apple like Granny Smith or Golden Delicious.
- Sour Cream- For a nice tang and a rich, creamy base.
- Garlic- Adds an aromatic flavor. Use fresh garlic or garlic powder.
- Green Onions- You can also use chives or shallots.
- Fresh Herbs- I used fresh basil but you can also use other fresh green herbs, like fresh dill, parsley, or tarragon.
- Olive Oil- Use extra virgin olive oil to get the best flavor.
- Lemon Juice- You can also use lime juice.
💭 Vegan Variation
There are several options to turn this soup into a vegan version. You can use vegan sour cream, coconut milk, or coconut yogurt. All three will get you a lovely creamy texture. Just be aware that coconut milk may alter the flavor slightly.
⏲️How to Make Cucumber Soup
Step 1: Combine the ingredients in a blender and blend until smooth. If your blender is not big enough, you might need to blend in batches.
For an extra-smooth texture, strain the soup through a fine-mesh sieve or cheesecloth after blending.
Step 2: Taste and adjust the seasonings before refrigerating. Chilling it for at least one hour enhances the flavor and makes the soup more refreshing.
Garnish it with thin cucumber slices and fresh herbs. Serve and enjoy!
🥗What to Serve with Chilled Cucumber Soup
This is my go-to recipe in the summer when I'm craving a light and quick cold soup. The secret is to serve the soup in chilled bowls or glasses to keep it cold.
Then, garnish it with sliced cucumbers, fresh herbs, and a drizzle of olive oil for more texture and flavor.
It's a good starter, side dish, or even light dinner. I like to pair it with avocado toast, gluten-free garlic bread, or homemade flatbread. It also goes well with a light salad like a traditional house salad, cucumber salad, or watermelon radish salad.
Expert Tips
- Start with a small amount of green apple, about ¼ or ½ of a piece, depending on the size. This helps you have more control over the flavor since you can slowly add more and adjust the taste after blending.
- If the soup is too thick, thin it with a bit of cold water.
- If you don't have a high-speed blender, you can also use an immersion blender or food processor, but you'll have to peel the apple and cucumber.
More Cucumber Recipes
🌡️Storing Leftovers
Store the soup in an airtight container in the refrigerator for up to 4 days. Before serving, give it a good stir as the oil might separate.
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📖 Recipe Card
Cold Cucumber Soup
Ingredients
- 1½ English cucumbers or 2 cucumbers, seeded
- ½ green apple cored and roughly chopped
- 2 green onions white and light green parts
- 1 cup sour cream
- ½ cup loosely packed fresh basil leaves plus more for garnish
- ¼ cup olive oil plus more for garnish
- 2 Tablespoons lemon juice
- 1 clove garlic peeled
- ½ teaspoon kosher salt
Instructions
- Roughly chop the cucumber, apple, and green onion. Place all ingredients in a blender, and puree until completely smooth.1½ English cucumbers, ½ green apple, 2 green onions, 1 cup sour cream, ½ cup loosely packed fresh basil leaves, ¼ cup olive oil, 2 Tablespoons lemon juice, 1 clove garlic, ½ teaspoon kosher salt
- Chill until very cold, at least 1 hour. Spoon the chilled soup into individual bowls. Drizzle with more oil and garnish with cucumber slices and basil
Notes
- If you don't have a high-speed blender (like a Vitamix or similar) you will want to peel the apple and cucumber.
- Save back a few slices of cucumber for garnish.
Beth says
Easy and delicious
Jen Wooster says
Quick and easy.