Summery Cuke Soup

Five cucumbers get cooked down with garlic and onions, blended until silky, then chilled and finished with soy milk and a generous handful of fresh dill. It’s the kind of cold soup that makes sense on a hot day when you want something refreshing but more substantial than a salad.

Sautéing the cucumbers first changes their character completely. Raw cucumber soup can taste watery and one-note. Cooking concentrates the flavor and adds a subtle sweetness that raw cucumbers lack. Simmering in vegetable broth builds even more depth.

The soy milk goes in cold, right before serving. It adds creaminess without dairy and keeps the soup light. Stirring it into hot soup would make it curdle, so the chilling step isn’t optional.

Fresh dill is key here. Dried dill won’t give you the same bright, grassy flavor that defines this soup.

Kitchen Tips

• Peel and seed the cucumbers before cooking. The seeds add bitterness and the skin can give the blended soup a murky green color.
• Blend until completely smooth. Any chunks break the delicate, silky texture that makes chilled soups appealing.
• Taste and adjust seasoning after chilling. Cold dulls flavors, so you may need more pepper or a pinch of salt once the soup is cold.
• Serve in chilled bowls for the best experience. Warm bowls take the edge off the refreshing temperature.

Variations

• Yogurt version: Replace soy milk with plain yogurt for a tangier, thicker soup (no longer vegan but very good).
• Mint cucumber: Add fresh mint leaves along with the dill for a cooler, more herbaceous flavor.