Chilled Cucumber Soup

CSA member Kathleen says about this recipe, “Cucumbers, cucumbers, oh my! Wondering what to do with a bounty of cukes? Try this easy chilled soup. Just scrape out the seeds if they’re large. We shortcut the garnish by mixing chopped tomatoes, green onions with a splash of lime juice & chopped fennel tops!”

Photo credit for this post: Garlic and Zest

Chilled Cucumber Soup


For cucumber soup

  • hot house cucumbers  peeled and roughly chopped
  • 1/2  cup  cilantro stems and leaves
  • 1/2  lb  silken tofu
  • ounces  vegetable broth
  • large clove garlic
  • teaspoons  white wine or champagne vinegar
  • teaspoon  kosher salt

For Pico de gallo

  • large ripe tomato  seeded and finely diced
  • 1/4  cup  white onion finely diced
  • 1/2  jalapeño pepper seeded and minced
  • 1/2  lime juiced
  • tablespoons  olive oil
  • Salt to taste
  • Additional English cucumber  very thinly sliced


  1. In a blender, combine all ingredients for the soup. Puree until smooth. Refrigerate at least two hours to chill before serving. Season to taste.
  2. In a small bowl combine tomato, onion, jalapeño, lime juice and olive oil. Toss to combine. Taste for seasoning and add salt accordingly. Chill two hours before serving for flavors to develop.
  3. To serve, ladle cold soup into chilled bowls. Float one or two slices of cucumber on the soup and carefully spoon pico de gallo over the soup and sliced cucumber.
  4. Be careful so that the garnish doesn't plop to the bottom, but rests gently on top. Enjoy!