Try this cold cucumber soup this summer! Made with crunchy summer veggies & herbs, these vegan soup shots make a cool party appetizer. No cooking required.

Have you ever heard of a cold soup? When I first read about it in a magazine, it sounded like an oxymoron to me. Soups are normally served hot but this is a cold soup. Ironically, I always have my soup cold. I just cannot drink a soup hot. My friends joke that I order soup at a restaurant and end up eating it by dessert time. That is true though and that is also why I hardly order soups at a restaurant. I make them at home where no one is judging me and I can enjoy it at my own pace. That is why when I came across this concept of cold soups, I was thrilled. It was as if more people like me existed! I truly endorse this kind of soup with all my heart and feel that this is a wonderful and interesting way of serving soup. How many of you agree with me on this one?

I think, summer doesn’t feel like summer anymore. Given the extreme rise in temperatures across the globe, it’s nature’s way of saying that we have  abused it enough. Climate change is for real. That is why we have been having such an extreme summer. Despite the house being air conditioned, there are days when I don’t feel like turning on the gas and cook a meal., its that hot. Just the thought of standing by the stove top in the kitchen makes me avert it. Which is why the idea of making chilled soups is perfect. It is a savior for those scorching days of the summer when I am craving for something flavorful and chatpata which means both spicy and sour or tangy in Hindi. Plus, did I tell you that soups like these don’t require any kind of cooking? Perfect right?

Since I like using local and seasonal fruits and vegetables in my day-to-day cooking, I have used all fresh ingredients to make this hearty and cold cucumber soup that will keep you satiated long after you’ve slurped up the last spoonful! I make Cool & Cleansing Jalapeno Cucumber Mint Lemonade and Chilly Cucumber Basil Sorbet with cucumbers all the time. So I had a general idea how this soup would taste and I was so right! When I shared this recipe with a friend, she told me that this was a great idea to make her kids eat veggies like cucumber. Looking at the pictures, she herself couldn’t believe that this was made of cucumber. She felt that her kids will quickly gulp it down, thanks to its bright and appetizing color. Now that is another strong reason for you to try this cold cucumber soup now. 

To make Cold Cucumber Soup, all you need is a good blender. Don’t we love recipes like these? In a blender jar, add water, peeled and chopped cucumber, jalapeno, yogurt, Dijon mustard, mint leaves, dill leaves, parsley, lemon juice, cumin powder and rock salt. Blitz till you get a nice and creamy consistency. I didn’t add ice cubes as I didn’t want to water it down. Rather, I would recommend that you store this in the fridge till its chilled. Cold Cucumber Soup is then ready to be served. Since I was planning to serve this drink at our backyard barbecue party, I decided to serve them in shot glasses for effect. It’s a great party appetizer drink during this time of the year and definitely a crowd pleaser. Everyone kept coming back for seconds! Serve this drink at your next party and enjoy the attention it gets!

If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!

Cold Cucumber Soup

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Prep Time: 5 minutes

Cook Time: 5 minutes

Course: Appetizer, Drinks, Soup

Keyword: cold soup, cucumber, vegan

Servings: 8 people

Author Priya Lakshminarayan

Equipment

• Blender

Ingredients

• 2 cucumbers
• 1/2 cup chilled water
• 1 jalapeno
• 1/4 cup yogurt
• 2 tbsp Dijon Mustard
• 10-12 mint leaves
• 2-3 tbsp dill leaves
• 2-3 tbsp parsley
• 1 tbsp lemon juice
• 1 tbsp cumin powder
• pinch of rock salt

Instructions

• In a blender jar, add chilled water, peeled and chopped cucumber, jalapeno, yogurt, Dijon mustard, mint leaves, dill leaves, parsley, lemon juice, cumin powder and rock salt.
• Blitz till you get a nice and creamy consistency.
• Cold Cucumber Soup is then ready to be served.
• Garnish it with some roasted cumin powder and dill leaves before serving.

Notes

Don't add ice cubes while blending as you don't want to water it down.

Rather, I would recommend that you store this in the fridge till its chilled.

Strain the soup through a sieve for a smoother texture. I didn't strain it. 

 

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Soups are healthy and fun to make. Here are some from the archives – Indian Dal Shorba | Lentil Soup Recipe, Simple Broccoli Soup, Lentils Beet Soup with Baked Naan Chips, Lasooni Dal Palak/Lentils Soup with Spinach & Garlic, Roasted Butternut Squash & Garlic Soup, Green Peas and Sweet Corn Soup, Edamame and Spinach Soup and Roasted Cauliflower and Broccoli Soup. Some other recipes that you can make using cucumbers are Maharashtrian Koshimbir | Indian Veggie & Yogurt Salad and Easy Sprouts Salad.