Cold cucumber soup with sour cream, yogurt and chives

A low calorie, refreshing and healthy cold cucumber soup. Perfect for hot summer days.

Last week with more than 38 °C was one of the hottest weeks, that I’ve had experienced so far in Germany. I’ve heard that June was also very hot, the hottest June ever recorded, but my family and I were in Namibia, enjoying the Namibian winter. Well when it’s hot like this, I try to make easy recipes like this cold cucumber soup, aioli (milk – oil – garlic dip) or tzatzikiI (cucumber – yogurt dip), since they don’t require cooking.

This vegetarian cold cucumber soup is budget friendly, simple to make and comes together in no time. All you have to do is combine most of the ingredients in one pot, blend them and stir in chopped/ grated veggies and chill.
Before serving top with crispy bacon bites, sauteed shrimps or sauteed scallions, sun dried ham or smoked salmon if you like. Serve it with Turkish flatbread, Italian flatbread or just like that.

Health benefits of cucumbers:

Cucumbers are low calorie and high water content (96 %) veggies. Perfect to keep you hydrated. They are packed with vitamin B – to keep your hair, bones and nerves strong.
Vitamin C – to boost your immune system and strengthen your body’s natural defenses.
Magnesium – for the proper functioning of the muscles and nerves and all living cells.
Phosphorus – for strong bones and silicon for the beautiful skin

Ingredients for cold cucumber soup:

2 cucumbers (1 kg/ 2.2 lbs)
250 g (8.8 oz) sour cream
250 g (8.8 oz) plain yogurt
150 ml (5.1 fl oz/ 2/3 cup) vegetable stock, room temperature
Freshly squeezed lime juice from 1 fresh lime
1 medium tomato
A pinch of curry
2 tablespoons fresh chives /dill/ mint
Salt, freshly ground pepper and cayenne pepper to taste

How to make cold cucumber soup

Wash cucumbers very well, pat dry with paper towels and cut off the ends/ stems. Cut one cucumber in slices and put the slices in an empty medium pot.

Cut the remaining cucumber in half lengthways. Using a teaspoon scoop out the seeds.

Add the scooped seeds, sour cream, yogurt, chives and vegetable stock to the pot and blend until smooth.

Grate the remaining cucumber. Rinse the tomato, pat dry and cut it into small pieces.

Squeeze the lime either by hand or using a citrus juicer.

Stir in pieces of tomato and freshly squeezed lime juice.

Using your hands squeeze out water from the grated cucumber and add to the pot and mix well.

Season with salt, freshly ground pepper, cayenne pepper and a pinch of curry.

Chill the soup for at least 2 hours. After 2 hours garnish with fresh chives or top with any topping of your choice if desired and enjoy.

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram. Or simply write a comment.