Best 8 Cold Cucumber Soup With Fresh Coriander Recipes

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Beat the heat this summer with a refreshing cold cucumber soup, a delightful culinary creation that combines the cooling properties of cucumbers with a symphony of fresh herbs and zesty flavors. This chilled soup is not only a sensory delight but also a powerhouse of nutrition, boasting an array of vitamins, minerals, and antioxidants. Its origins can be traced back to various parts of the world, with each region adding its unique twist. In this article, we present a diverse collection of cold cucumber soup recipes, each offering a distinct flavor profile to tantalize your taste buds. From the classic European-style soup with its creamy texture and subtle sweetness to the tangy and herbaceous Asian-inspired version, these recipes cater to a range of culinary preferences. Whether you prefer a smooth and velvety soup or one with a delightful crunch, our selection has something for everyone. So, embark on a culinary journey and discover the refreshing goodness of cold cucumber soup in all its variations.

Let's cook with our recipes!

COLD MEXICAN CUCUMBER SOUP



Cold Mexican Cucumber Soup image

Provided by A Family Feast

Categories     soup

Time 30m

Number Of Ingredients 14

4 medium cucumbers, reserving some for garnish
½ teaspoon kosher salt
1 ½ cups sour cream
1 cup full fat Greek yogurt
3 tablespoons chopped red onion, plus more for garnish
1 tablespoon chopped garlic
2 tablespoons chopped jalapeno, no seeds
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ cup fresh cilantro
Zest from one lime
Juice from 1 ½ limes
½ teaspoon sea salt
½ teaspoon white pepper

Steps:

  • Peel the cucumbers and cut off ends. Cut them in half the long way and using a knife and a spoon, scoop out the seeds and discard. Lay them cut side up on paper towels and sprinkle on the ½ teaspoon of kosher salt and let sit while you prepare the other ingredients, about 15 minutes. Turn the cucumbers cut side down and let sit another 15 minutes. Reserve a half cup and cut into small pieces to use as a garnish. Cut the remainder into large chunks to be pureed.
  • In a blender or food processor, place sour cream, yogurt, red onion, garlic, jalapeno, cumin, coriander, cilantro, lime zest, lime juice, sea salt and white pepper.
  • Rub the cucumbers dry with more paper towels and add to the blender and puree the mixture until smooth.
  • Serve immediately in glasses or small bowls garnished with chopped red onion and chopped cucumber. Soup may be chilled before serving as well.

Nutrition Facts : ServingSize 1 cup, Calories 98 calories, Sugar 3.7 g, Sodium 257 mg, Fat 7.6 g, SaturatedFat 4 g, TransFat 0.3 g, Carbohydrate 5.9 g, Fiber 0.8 g, Protein 2.3 g, Cholesterol 23.5 mg

COLD CUCUMBER SOUP



Cold Cucumber Soup image

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 2 1/2 quarts; 8 to 10 servings

Number Of Ingredients 24

6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
2 yellow bell peppers, stem and seeds removed, coarsely chopped
4 green onions, chopped
2 jalapeno peppers, minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
2 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
3 cups plain yogurt
3 cups sour cream, divided
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
2 tablespoons minced fresh chives
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

COOL CUCUMBER AND DILL SOUP



Cool Cucumber and Dill Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

3 cucumbers, 2 peeled, seeded, and chopped, and 1 coarsely chopped, for garnish
1 1/3 cups low-fat yogurt
1 1/3 cups low-fat milk
2 tablespoons roughly chopped fresh dill
1/2 teaspoon ground coriander
1 teaspoon fresh lemon juice
2 teaspoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint

Steps:

  • Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine.
  • Chill the soup in the refrigerator until cold, about 1 hour.
  • Divide among 4 chilled soup bowls and garnish with the chopped cucumber.

EASY COLD CUCUMBER SOUP



Easy Cold Cucumber Soup image

Easy cold soup for a hot day!

Provided by lreddy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

2 large cucumbers - peeled, seeded, and diced
1 ⅓ cups sour cream
1 ⅓ cups plain yogurt
2 cups vegetable broth
1 clove garlic, minced
½ cup chopped fresh mint
½ cup chopped fresh dill

Steps:

  • Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 15.7 g, Cholesterol 38.6 mg, Fat 17.9 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 10.9 g, Sodium 333.1 mg, Sugar 7.4 g

CHILLED CUCUMBER SOUP



Chilled Cucumber Soup image

"This is a wonderful way to use up all those cucumbers that seem to be ready at the same time," writes Shirley Kidd of New London, Minnesota. "I's so refreshing on hot summer days."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

2 medium cucumbers
2 cups buttermilk
1/2 cup reduced-fat sour cream
1-1/2 teaspoons sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
2 green onions, chopped
Fresh dill, optional

Steps:

  • Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers. , Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.

Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

COLD CUCUMBER SOUP



Cold Cucumber Soup image

I love trying to duplicate restaurant dishes at home. Friends and family tell me they like the results!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

2 large cucumbers, peeled and seeded
1-1/4 cups sour cream
1 cup chicken broth
1 small onion, cut into wedges
4 sprigs fresh parsley, stems removed
2 sprigs fresh dill, stems removed or 1 teaspoon dill weed
1 tablespoon lemon juice
3/4 teaspoon salt, optional
1/4 teaspoon white pepper

Steps:

  • Cut cucumbers into large chunks; place in a blender with remaining ingredients. Puree; pour into a bowl. Cover and refrigerate for at least 8 hours.

Nutrition Facts : Calories 112 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

COLD CUCUMBER SOUP



Cold Cucumber Soup image

Garden cucumbers are calling to be used in this soup! Put it into a insulated thermas for picnics.Easy make ahead for outdoor parties. Cilantro is very good in this too.

Provided by Rita1652

Categories     Lime

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium vidalia onion, diced
1 clove garlic, minced
1 tablespoon olive oil
3 cucumbers, peeled,diced
2 1/2 cups vegetable broth
2 tablespoons lime juice
1 teaspoon sugar
1 cup yogurt
1 teaspoon dill, minced
salt & pepper
scallion, sliced finely

Steps:

  • Saute onion in hot oil 5 minutes over medium heat.
  • Add garlic and cucumber and cook 3 minutes more.
  • Add broth, lime juice, and sugar.
  • Boil.
  • Reduce heat and cover and cook for 20 minutes.
  • Cool for a few minutes.
  • Puree in a blender.
  • Add yogurt, dill, salt and pepper to taste.
  • Blend again.
  • Chill and serve in icy cold bowls.
  • Garnish with scallions.

Nutrition Facts : Calories 119.2, Fat 5.7, SaturatedFat 1.9, Cholesterol 8, Sodium 34.2, Carbohydrate 15.6, Fiber 1.6, Sugar 9, Protein 4

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST



Chilled Cucumber Soup With Avocado Toast image

A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer. The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient. Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture. You could serve this with nothing more than some crusty or toasted bread on the side and be satisfied, but a topping of soft avocado dressed with a little lemon juice and feta cheese fills out the meal nicely. And the muted green colors of avocado toast and cucumber soup look as cooling as they taste.

Provided by Melissa Clark

Categories     easy, quick, soups and stews

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 17

1 pound cucumbers, peeled, halved lengthwise and seeded
2 cups buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 cup water)
1 large garlic clove, peeled and smashed
2 anchovy fillets (optional)
2 small whole scallions, trimmed
1/2 jalapeño, seeded, deveined and chopped
1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
1/2 teaspoon sherry or white wine vinegar, more to taste
3/4 teaspoon kosher sea salt, plus more to taste
4 slices baguette or other bread, toasted
1 avocado, pitted, peeled and thinly sliced
1/2 lemon
2 tablespoons crumbled feta cheese
Extra-virgin olive oil, for serving
Freshly ground black pepper
1 ear of corn, shucked, kernels sliced off
Fresh dill, for serving

Steps:

  • In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
  • Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
  • Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 729 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

  • For a smoother soup, peel the cucumbers before blending.
  • If you don't have any fresh coriander, you can use 1 tablespoon of dried coriander instead.
  • Add a dollop of Greek yogurt or sour cream to each bowl of soup for a richer flavor.
  • Serve the soup chilled with a side of crusty bread or crackers.
  • Garnish the soup with fresh coriander leaves or a drizzle of olive oil before serving.

Conclusion:

This cold cucumber soup with fresh coriander is a refreshing and flavorful summer soup that is perfect for a light lunch or dinner. The soup is easy to make and can be made ahead of time, making it a great option for busy weeknights. The combination of cucumbers, yogurt, and coriander creates a light and tangy soup that is sure to please everyone at the table. So next time you're looking for a quick and easy summer soup, give this cold cucumber soup a try.

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