Cooling Cucumber Soup

I do not know about you – but it has been blatantly hot here lately and with that my wish to cook anything (let alone spend an extended time in the kitchen) goes out the window. We will see what I will post in terms of recipes for the next few weeks (kidding 🤪). But not to worry – there is food that tastes perfectly well without any cooking involvement – and that is this week’s Cooling Cucumber Soup.

Technically a fruit, not a vegetable, cucumbers are delicious in the summer, especially when enjoyed directly from the fridge due to their very cooling effect 🥰.

As already indicated above – this cooling cucumber soup could not be easier to make. You simply add all of the ingredients to a blender and blend until smooth. What is even better is that you can switch up the herbs in this soup and thereby make it unique every time. How awesome is that 🤩?!

Why is this Cooling Cucumber Soup good for you?

Cucumber

Cucumbers belong to the same family as melons and squashes. Cucumbers are high in vitamin K, C, potassium, magnesium, manganese, and copper. In addition, cucumbers contain a range of phytonutrients. These phytonutrients have both antioxidant, as well as anti-inflammatory benefits. They are particularly beneficial when talking about risk reduction of certain cancer types, as well as a promising hope with regards to being able to regulate blood sugar levels. Especially in relation to type 2 diabetes, this research will become more and more significant.

Cucumbers are also beneficial for your heart health. The blood vessel walls are protected from oxidative damage due to the different types of antioxidants. In addition, there appears to be a favorable connection to blood fat levels when consuming cucumber, especially if you are already having elevated blood fat levels. The positive changes that were visible were reduced “bad” cholesterol levels, lowered triglyceride levels, lowered overall cholesterol levels, and elevated “good” cholesterol levels. Research pointed particularly favorable to cucumber seeds in connection with blood fat levels, so do ensure to consume those as well.

How can I adjust this Cooling Cucumber Soup to my Dietary Requirements?

This recipe is vegetarian, vegan, gluten-free, and paleo-friendly. Due to the cashews used, it is, sadly, not nut-free.

Similar Recipes on the Blog

There some awesome “cooling” recipes on the website – from simple summer dinners or lunches to some frozen desserts 🥰. Also check out:

• Lemon Tomato Soup (can also be enjoyed cold)
• Orange Creamsicle Popsicles
• Semi-Frozen Key Lime Pie
• Grain-free Gazpacho
• Fig and Arugula Salad with Buffalo Mozzarella

And that is it for this week. I hope you enjoy this delicious recipe and that it will keep you cool on particularly hot days 🥵. As always, do let me know how you get on with the recipe by either commenting below and/or rating the recipe. I love hearing from you!! Happy soup-making everyone.

Cooling Cucumber Soup

5 from 1 vote

Recipe by Ann Robejsek Course: Quick and EasyCuisine: Summer soupsDifficulty: Super easy

Servings

4

servings

Prep time

10

minutes

This Cooling Cucumber Soup is the perfect accompaniment for summer! It is refreshing, done in minutes, and requires no cooking!

Ingredients

• 2 large 2 cucumbers

• 1/2 cup 1/2 (70 gr.) cashews

• 1/4 cup 1/4 (60 ml.) lemon juice

• 1/4 cup 1/4 (60 ml.) olive oil

• A bunch of herbs of your choice – see notes for details*

• 1 tsp 1 salt

• Pepper to taste

How to

• Wash the cucumber and cut it into a few rough pieces. Add the cucumber to a high-speed blender along with the cashews, lemon juice, olive oil, herbs of choice, salt, and pepper. Blend on high until super smooth. Do a final taste test and adjust any seasonings. Serve with some olive oil drizzled on it and more herbs for garnish. Enjoy!!

Notes

• * you can use any herbs you like – I used Basil, but Mint, dill, or parsley would also be great options (as an idea). Have a play around and make your soup unique every time!!