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Nothing beats a hot summer day sipping a chilled cucumber soup!
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Make the most of seasonal cucumbers and whizz together a truly refreshing blend of green goodness and freshness.
Unlike many soups, this cucumber soup doesn’t require a stock as a basic ingredient. The cucumber, other vegetables and herbs do the main work here to bring lots of fresh summery flavours together with some coconut milk and single cream to give it a fuller finish.
WHICH CUCUMBERS ARE BEST TO USE?
The classic telegraphic cucumber is used in this recipe, but try using smaller snack cucumbers which will give a sweeter flavour to the soup. Allow 3 small snack cucumbers for each telegraphic cucumber in the recipe.
OTHER GARNISHING IDEAS:
- Add fresh flaked crab meat, cooked prawns or slivers of smoked ham.
- For a richer flavour, substitute the coconut powder and iced water with chilled coconut milk
- Make it a vegetarian option by leaving out the salmon and caviar, and topping it with some capers and thin omelette ribbons.
HOW TO ENJOY CUCUMBER SOUP:
Make it as a snack or appetiser or team it up with some savoury potato & olive scones, a toasted focaccia sandwich or a quiche Lorraine for a complete meal.
If you have some frozen bread rolls already made from my Kaiser bread roll recipe or mozzarella pull-apart recipe, heat them up in the air fryer) or in a moderate oven.
SERVE THEM IN SHOT GLASSES AT YOUR NEXT PARTY!
Portion the chilled cucumber soup into shot glasses and garnish them accordingly. No need for spoons, as each guest can swig back the contents as a shot. Make sure to cut up the garnishing into “swallowable” pieces to avoid choking on long slivers of salmon etc!
Chilled Cucumber Soup with Smoked Salmon
Equipment
- or
Ingredients
Cucumber Soup
- 1 cucumber, peeled, seeds removed and chopped into chunks
- 1 avocado, chopped into chunks
- 3 spring onions, chopped roughly
- 1 tbsp fresh coriander leaves chopped roughly
- 1 lime, juiced
- 125 ml iced water
- 1 tbsp coconut milk powder
- 50 ml single cream
- 5 dashes Tabasco sauce
- 1-2 tsp white pepper
- 1 tsp sea salt
Garnishing
- 4 tbsp sour cream
- 4 tsp black caviar or roe
- 2-4 slices smoked salmon, sliced thinly into small slivers
- 2 tsp fresh chives, snipped finely
Instructions
Cucumber Soup
- Gather all the ingredients needed to make the cucumber soup.
- Roughly chop the cucumber, avocado, spring onions and coriander.
- In a food processor or using a stick blender, blend at medium speed the cucumber, avocado, spring onions, coriander leaves and lime juice for 10 secs or until smooth.
- Mix the coconut milk powder with the iced water in a jug and add this to the cucumber mixture.
- Add the single cream, Tabasco sauce, white pepper and salt. Blend at medium speed for 30 seconds.
- Taste and add more seasoning if needed.
- Chill for a minimum of 30 mins before serving.
Garnishing
- Top each soup with a tbsp of sour cream,
- a tsp of caviar or roe,
- several slivers of smoked salmon
- and finish off garnishing with some snipped fresh chives. Serve immediately once garnished.
Notes
- Keeps for 2 days chilled
- Unsuitable to freeze
Alternatives:
- Add fresh flaked crab meat, cooked prawns or slivers of smoked ham.
- For a richer flavour, substitute coconut powder and iced water with chilled coconut milk
- Make it a vegetarian soup by leaving out the salmon and caviar, topping it with some capers and thin omelette ribbons.
If you have room in your garden or as in my case, a rooftop that gets plenty of sunshine, grow your own cucumbers against a wall or trellis from either seeds or a seedling plant. They grew so quickly and churn out so many cucumbers to make this chilled soup, smoothies, salads and pickles throughout the summer season.
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