Cucumber Soup
Light, refreshing, made from accessible ingredients, quick and simple. Cucumber Soup slightly resembles a cold kefir-style soup. It is moderately sharp from the green onion, with refreshing mint notes and a pleasant lemony tang. Sour cream softens all these bright flavors and brings them together into a harmonious combination.
Updated : 13 August, 2026
Easy
About 20 min.
Ingredients
120 milliliters
Water
100 grams
Sour cream
20 grams
Green onion
10 grams
Mint
140 grams
Cucumber
1 tablespoon
Lemon juice
to taste
Herb mix
to taste
Salt
to taste
Hot pepper, ground
2 teaspoon
Olive oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make cucumber soup? Prepare all the necessary ingredients. Pour room-temperature water into the blender jug and add the sour cream.
Step 2
Rinse the green onion stalks under running water and shake off the water. Cut the greens into large pieces so they blend faster and better in the blender. I added 8 long green onion stalks for 2 portions of soup. The amount of onion can be adjusted depending on how sharp you want the soup to be.
Step 3
Rinse the fresh mint. You will need only the leaves, without the tough stems. Add the mint to the blender jug. Add the lemon juice there as well.
Step 4
Blend all the ingredients for 3 minutes, using pulse mode at medium speed.
Step 5
Wash the cucumbers and cut them into rounds. Add them to the blender jug. You can peel the cucumbers if desired, but it is optional. Add the oregano and green basil to the blender jug. I used dried herbs, but fresh ones would be ideal. Season with salt. Blend the soup again for a couple of minutes until smooth. Before serving, garnish the soup with thin cucumber slices, drizzle with olive oil, and season with pepper to taste. Enjoy!
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