Best 4 Chinese Cucumber Soup Recipes
Indulge in the refreshing flavors of Chinese cucumber soup, a delightful dish that combines simplicity with nutritional goodness. This chilled soup is a staple in Chinese cuisine, especially during the hot summer months, offering a cooling and rejuvenating experience. This versatile soup can be enjoyed as a light appetizer, a refreshing side dish, or even as a main course for a light and healthy meal. Various recipes cater to different preferences, whether you like a classic version or one with a twist. Some popular variations include adding shredded chicken, seafood, tofu, or vegetables for a more substantial soup. Explore the diverse recipes in this article to find the perfect Chinese cucumber soup recipe that tantalizes your taste buds and leaves you feeling refreshed and revitalized.
Check out the recipes below so you can choose the best recipe for yourself!
SIMPLE CUCUMBER SOUP
The most simple yet one of the best soups I had so far. A simplified version of my mum's cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.
Provided by virgi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 500.2 mg, Sugar 5.4 g
CHINESE CUCUMBER SOUP
Make and share this Chinese Cucumber Soup recipe from Food.com.
Provided by drhousespcatcher
Categories Clear Soup
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper.
- Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes.
- Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger- and blend well.
- Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do.
ASIAN-STYLE CUCUMBER SOUP
Provided by Mark Bittman
Categories easy, quick, soups and stews, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
- Add stock, scallions, watercress or arugula if you like, and stir. Taste and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 2 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 922 milligrams, Sugar 8 grams
SPICY CUCUMBER SOUP
This vegetarian soup is thick and savory with just the right amount of kick from curry and spices.
Provided by Chelsea!
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.
Nutrition Facts : Calories 133.1 calories, Carbohydrate 11.3 g, Cholesterol 2.4 mg, Fat 9.2 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 1.6 g, Sodium 583.4 mg, Sugar 5.4 g
Tips:
- Use a variety of cucumbers. This will give your soup a more complex flavor. Try using English cucumbers, Persian cucumbers, or even Japanese cucumbers.
- Don't overcook the cucumbers. They should be tender but still slightly crunchy.
- Add other vegetables to your soup. This will make it more nutritious and flavorful. Try adding carrots, celery, onions, or mushrooms.
- Season your soup to taste. Add salt, pepper, and other spices to taste.
- Serve your soup hot or cold. It's delicious either way!
Conclusion:
Chinese cucumber soup is a refreshing and easy-to-make dish that is perfect for any occasion. It's a great way to use up fresh cucumbers, and it's also a healthy and nutritious meal. So next time you're looking for a light and flavorful soup, give Chinese cucumber soup a try!
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