Cold Cucumber Soup Recipe

Cucumber is known for its cooling properties, which is why it’s perfect to have in the summertime. In this recipe, I have used cucumber to make a simple and refreshing soup.

 

Makes 2 SERVINGS

Equipment needed: chopping board, knife, saucepan, blender

Total Time: 25minutes

 

Ingredients: 

  • 3 fresh cucumbers (Remove the tips of the cucumbers. You can peel the cucumber if you prefer)
  • ¼ onion, sliced thinly
  • 30 grams silky tofu (I used Kinugoshi Tofu)
  • 1 litre vegetable broth
  • ½ tsp salt
  • A pinch of white pepper
  • ½ tbsp sesame oil
  • ½ tsp chopped parsley

 

Method: 

  1. Slice the cucumbers in half lengthwise then chop them into 2cm-long sections.
  2. Add the sesame oil in a medium size pot. Once the oil is warm enough, place the thinly sliced on-ion in the pot and cook them till they are soft. Then add the chopped cucumbers and a few pinch-es of salt and pepper.
  3. After 2-3 minutes, add the vegetable broth and sliced tofu into the pot and bring it to a simmer. Cook till the cucumbers have softened. Give the soup a taste and adjust the salt and pepper ac-cording to your liking.
  4. Once the cucumbers have softened, remove the pot from the stove. Then, place a bowl of ice wa-ter below your pot containing the soup to cool it down.
  5. When the soup is cool enough to touch, transfer all the soup content into a blender and blend eve-rything until smooth. Keep the blended soup in the fridge till it reaches your preferred temperature.