Cucumber Soup is one of my favorite summer recipes. I discovered it during a particularly hot summer when I wanted something cool and light. The combination of fresh cucumbers, tender spinach, and a hint of cream makes this soup special. It’s like having a garden in your bowl. The best part? You can serve it hot or cold, making it perfect for any weather.
About the Recipe
This soup turns simple ingredients into something special. The cucumber balls make it look fancy, but it’s really easy to make. The potato adds body, while the corn flour helps create a silky texture. If you’re new to cooking, this is a great starter recipe. The steps are straightforward, and the results are always good.
Why You’ll Love This Recipe
You’ll love how this soup looks and tastes. The bright green color is beautiful, and the cucumber balls floating on top make it look like something from a restaurant. It’s light but filling, and you can adjust the thickness by adding more or less stock. The recipe is forgiving – if you make a mistake, you can usually fix it by adding more seasoning or liquid.
Cucumber Soup
Cooking Tips
– Taste the cucumbers before using them to check for bitterness
– Don’t skip the straining step – it makes the soup extra smooth
– If serving cold, make it a bit thicker as cold soups taste thinner
– Store cucumber balls in cold water to keep them crisp
– Use fresh spinach for the best color
Serving and Storing Suggestions
Serves 4-6 people. Takes about 45 minutes to prepare. Store in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stove – don’t let it boil. For cold serving, chill for at least 2 hours.
Similar Recipes
- Chilled Avocado Soup
- Creamy Spinach Soup
- Cold Gazpacho
- Potato and Leek Soup
Nutrient Benefits
Cucumbers are low in calories and high in water content, making this soup great for hydration. Spinach adds iron and vitamins A and C. The potato provides fiber and potassium. This soup is light yet nutritious, perfect for a healthy diet.
Cucumber Soup
Ingredients
- 3 Fresh Cucumber - medium (check for bitterness)
- 3 to 4 Spinach leaves
- 1 tbsp Corn Flour
- 1 White Onion
- 1 Potato medium
- Salt (as required)
- Pepper Powder (as required)
- 1 1/2 tbsp Butter (optional)
- Fresh Cream (as required for serving, optional)
- 1 cup Milk
- 1 Bayleaf
- 2 tsp Sugar
Instructions
For Stock:
- Peel and chop onion, potato into medium sized pieces.
- Cook both together in 5 cups of water along with a bayleaf, till potatoes are tender.
- Strain and use the water alone for this soup.
For Soup:
- Peel outer skin from cucumber.
- Using a ball scooper scoop 15-20 small balls from cucumber and keep aside for decoration.
- Grate rest of the cucumber.
- Heat little butter in a pan and fry spinach leaves and then grated cucumber.
- Fry in medium flame without browning for 1-2 minutes.
- Stir in corn flour and fry for another minute.
- Pour half of the prepared stock along with one green chilli.
- Pressure cook in reduced flame till one whistle.
- Cool down and discard green chilli.
- Blend well in a mixie.
- Strain and reheat the soup with the rest of the stock, milk, salt, sugar and pepper powder.
- Serve hot with a few cucumber balls and little fresh cream.
- This soup can be served hot or cold.
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Frequently Asked Questions
Can I make this soup ahead of time?
Yes. Make it up to 2 days ahead. Store in the fridge and reheat gently. The flavor often gets better the next day.
What can I use instead of corn flour?
All-purpose flour works too. Use the same amount. Just cook it a bit longer to remove the raw flour taste.
Is this soup vegetarian?
Yes, but use vegetable stock instead of regular stock. Skip the cream or use plant-based alternatives to make it vegan.
Can I freeze this soup?
I don’t recommend freezing as cucumbers can become watery when thawed. It’s best enjoyed fresh or within 2 days.
