Cold Cucumber Soup

Cold Cucumber Soup Recipe

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Leslie Campbell


A perfect way to use fresh cukes from the garden!


★★★★★ 1 vote

30 Min
45 Min


  • 4
    cucumbers-peeled, seeded and cubed
  • 1 stick
  • 4
    onions-peeled and chunked
  • 4 c
    chicken broth
  • 1 pt
    sour cream
  • 1 Tbsp
    minced garlic
  • ·
    salt & pepper to taste
  • 4-5 dash(es)
    hot sauce

How to Make Cold Cucumber Soup


  1. Melt butter in large saucepan.
  2. Add cukes, onions and garlic. Saute over Med. low heat until onions are translucent and cukes are soft. Stir frequently and don't let them brown.
  3. Add 4 cups of chicken broth. Chill in frig until cold.
  4. Once soup is cold blend small amounts in blender and place in large bowl. Once all the soup is pureed add the sour cream, salt and pepper to taste and the hot sauce to taste- or omit the hot sauce and allow guests to put in however much they like. It adds a nice zip without being too spicy and goes very well with the cool creaminess of the cukes and sour cream. Enjoy!

Printable Recipe Card

About Cold Cucumber Soup

Course/Dish: Cream Soups
Dietary Needs: Vegetarian

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