Smoky Cucumber Soup

I discovered this soup last summer during the garden abundance of yellow lemon cucumbers. I love that it requires only a food processor — no oven at all! This is a huge perk during the unbearable summer months.

The color is a delicate pink, making it ideal for a feminine summer gathering such as a bridal shower, yet the smoky flavor is robust enough that my husband enjoys having it for dinner.

The base — yogurt and sour cream — provides an excellent opportunity to use your nourishing cultured dairy. While our yellow cucumbers were perfect for this recipe, feel free to use any variety that you have on hand. If a cold cucumber soup is not quite enough to serve as a family dinner, an open face toasted cheese sandwich is a wonderful accompaniment.

2.5 from 6 votes

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Smoky Cucumber Soup

I discovered this soup last summer during the garden abundance of yellow lemon cucumbers. I love that it requires only a food processor — no oven at all! This is a huge perk during the unbearable summer months.

Serves 10 to 12. Adapted from Emeril Lagasse.

Course Soup

Cuisine American

Prep Time 15 minutes

Chill 4 hours

Total Time 4 hours 15 minutes

Servings 10 servings

Calories 52 kcal

Author Jenny Cazzola

Ingredients

• 3 to 4 large cloves of garlic peeled
• 3 pounds cucumbers peeled, seeded, and coarsely chopped
• 1/2 medium purple onion
• 2 chipotle chilis in adobo
• 1/4 teaspoon garlic powder
• 1/2 teaspoon smoked paprika powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• pinch ground cayenne pepper
• 1-1/2 cups plain yogurt
• 1-1/2 cups sour cream
• 1 teaspoon white wine vinegar
• salt and pepper to taste
• extra virgin olive oil dash, for finishing
• fresh mint sprinkle , optional

Instructions

1. Place garlic in the bowl of a food processor with the blade attached. 

2. Process until finely minced. 

3. Add the cucumber, purple onion, and chipotle chilis. 

4. Pulse until finely chopped. Add spices, yogurt, and sour cream, and process to desired consistency. 

5. Add white wine vinegar, and pulse gently until combined.

6. Adjust seasoning if necessary. 

7. Serve thoroughly chilled with a drizzle of olive oil on top.

8. Garnish with mint sprigs if desired. 

9. Best when made a day ahead of time to allow flavors to marry. 

10. Store leftovers in the refrigerator.

Recipe Notes

• The base — yogurt and sour cream — provides an excellent opportunity to use your nourishing cultured dairy. Feel free to use any variety of cucumber you have on hand.

Nutrition Facts

Smoky Cucumber Soup

Amount Per Serving

Calories 52 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 56mg2%

Potassium 228mg7%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 2g4%

Vitamin A 381IU8%

Vitamin C 5mg6%

Calcium 49mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried a cold cucumber soup before? How do you like this one?

This post was featured in 34 Blended Soups That Will Change Your Mind About Blended Soup.