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Refreshing Cucumber & Chive Soup

BY Kevin Lee Jacobs | August 2, 2010 9 Comments

Last updated on December 2nd, 2011


CUCUMBER & CHIVE SOUP — what a refreshing first course for a summer dinner party! It’s also a delicious way to use up the large cukes in your garden. If you have a food processor, you can make this vegetarian, no-cook puree in about 5 minutes:

Cucumber and Chive Soup
Ingredients for approximately 4 servings
4-5 large cucumbers
1 Tbs fresh chives, roughly minced
10 fresh, whole mint leaves
1/2 Tbs sugar
1 tsp apple cider vinegar
4 heaping Tbs sour cream

Preparing the cucumbers — Peel, halve, and seed cucumbers. Remove seeds by scraping them out with a spoon, as illustrated above. Then roughly slice the cucumbers into one-inch pieces.

Toss cucumber pieces and 1/2 Tbs sugar in a big bowl. Let sit for 2 minutes while juices are rendered.

Processing — Pour cucumbers and their juices, minced chives, whole mint leaves and apple cider vinegar into the bowl of your food processor. Process for 20 seconds or so, until a thick puree is achieved. Add sour cream, and process for 5 seconds more. Transfer puree to a clean bowl, and cover with plastic wrap.

Chilling — Set the bowl in your refrigerator for an hour or more before serving.

Serving — ladle soup into bowls, and garnish each, if you wish, with a dollop of sour cream, a sprinkling of minced chives, and a paper-thin slice of cucumber.

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Comments

  1. 1

    Adele says

    August 2, 2010 at 3:17 pm

    I'll give your soup a try!

    It's not only a great use for cucumbers, but mint, too. I have waaaay too much of both!!!

  2. 2

    Eric says

    August 2, 2010 at 4:41 pm

    Kevin, thanks. I needed some easy way to use up my cukes! I'm going to make this TODAY.

  3. 3

    Kevin Lee Jacobs says

    August 2, 2010 at 6:28 pm

    Adele & Eric – Great! Let me know how you like the soup.

  4. 4

    Eric says

    August 3, 2010 at 7:56 pm

    Kevin, it's gggrrreat! I fooled around with the ingredients a bit, adding more mint (about a half cup of fresh leaves) and white vinegar instead of apple cider, which I didn't have in the house.

    Anyway, very easy and fresh-tasting. 5 stars!

  5. 5

    suscha says

    August 3, 2010 at 8:50 pm

    Wow my mouth is watering just looking at the soup! Can't wait to “put up a batch”!

  6. 6

    Kevin Lee Jacobs says

    August 3, 2010 at 9:01 pm

    Eric – Glad you played with the proportions/ingredients. That's what cooking is all about!

    Suscha – Do it!

  7. 7

    Yolanda says

    August 5, 2010 at 2:21 pm

    I sent your recipe to a friend, and she said “What, no chicken broth?” Is chicken broth usually added to cucumber soup?

  8. 8

    Kevin Lee Jacobs says

    August 5, 2010 at 7:51 pm

    Yolanda – Yes, chicken broth is often called for in cucumber soup recipes. Not mine, though. I happen to think the addition of poultry “fowls” the otherwise vegetarian brew!

  9. 9

    Tammy says

    September 23, 2015 at 8:13 am

    Kevin, I been making this soup recipe of yours every cucumber season since you published this recipe — it’s a favorite and truly refreshing.

    Now I’m staring at a very large bowl of cucumbers that I just brought in from the garden and wondering if this recipe would freeze ok so I can enjoy over the winter. I don’t think of cukes as particularly freezer friendly.

    What do you think? Have you ever tried freezing it? I can juice them all and freeze the cuke juice in ice cube trays for other uses, but I’d sure love some of this soup instead!

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