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SideChef
Recipes
Dairy-Free
Chilled Cucumber Soup

13 INGREDIENTS • 3 STEPS • 20MINS

Chilled Cucumber Soup

Recipe
4.5
4 ratings
On a hot summer day, noone wants to cook. You don’t have to with this light, refreshing chilled cucumber soup! A delicious, quick starter to any al fresco meal!
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Chilled Cucumber Soup
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
On a hot summer day, noone wants to cook. You don’t have to with this light, refreshing chilled cucumber soup! A delicious, quick starter to any al fresco meal!
20MINS
Total Time
$1.86
Cost Per Serving
Ingredients
Servings
4
us / metric
Cucumber Soup
English Cucumber
2
English Cucumbers, peeled, roughly chopped
Fresh Cilantro
1/2 cup
Fresh Cilantro
stems and leaves
Silken Tofu
8 oz
Silken Tofu
Vegetable Broth
6 fl oz
Vegetable Broth
Garlic
1 clove
Garlic
White Wine Vinegar
2 tsp
White Wine Vinegar
or Champagne Vinegar
Kosher Salt
1 tsp
Kosher Salt
Pico de Gallo
Tomato
1
Large Ripe Tomato, deseeded, finely diced
White Onion
4 Tbsp
White Onions, finely diced
Jalapeño Pepper
1/2
Jalapeño Pepper, deseeded, minced
Lime
1/2
Lime, juiced
Olive Oil
2 Tbsp
Olive Oil
Salt
to taste
Salt
Nutrition Per Serving
VIEW ALL
Calories
123
Fat
8.3 g
Protein
4.0 g
Carbs
8.9 g
Add to plan
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Chilled Cucumber Soup
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

Author's Notes

You can substitute regular kirby cucumbers, just be sure to remove the seeds. The seeds are negligible in the hot house variety, so I skip that step.
Cooking InstructionsHide images
step 1
In a blender, combine the English Cucumbers (2), Fresh Cilantro (1/2 cup), Silken Tofu (8 oz), Vegetable Broth (6 fl oz), Garlic (1 clove), White Wine Vinegar (2 tsp), and Kosher Salt (1 tsp) for the soup. Puree until smooth. Refrigerate at least two hours to chill before serving. Season to taste.
step 1 In a blender, combine the English Cucumbers (2), Fresh Cilantro (1/2 cup), Silken Tofu (8 oz), Vegetable Broth (6 fl oz), Garlic (1 clove), White Wine Vinegar (2 tsp), and Kosher Salt (1 tsp) for the soup. Puree until smooth. Refrigerate at least two hours to chill before serving. Season to taste.
step 2
In a small bowl combine Tomato (1), White Onions (4 Tbsp), Jalapeño Pepper (1/2), Lime (1/2), and Olive Oil (2 Tbsp). Toss to combine. Taste for seasoning and add Salt (to taste) accordingly. Chill two hours before serving for flavors to develop.
step 2 In a small bowl combine Tomato (1), White Onions (4 Tbsp), Jalapeño Pepper (1/2), Lime (1/2), and Olive Oil (2 Tbsp). Toss to combine. Taste for seasoning and add Salt (to taste) accordingly. Chill two hours before serving for flavors to develop.
step 3
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. Enjoy!
step 3 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. Enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Lunch
Keto
Low-Carb
Shellfish-Free
Vegan
Vegetarian
Tofu & Tempeh
Side Dish
Soup
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