Saturday, May 24, 2014

Simple Chilled Cucumber Soup

My mother would sometimes serve a chilled cucumber soup for afternoon tea or on other special occasions. She would add all the ingredients to a blender and puree them. Always refreshing, I always enjoyed it when she served it. When I decided to make a chilled cucumber soup of my own, I was dismayed to find that most of the recipes I found contained canned soups, like chicken or potato. The delightful freshness of cucumbers was lost in the sodium and preservatives of the canned product, so I kept searching and ended up adapting a recipe to create my own. This is my version of a summer delight.  It's a great way to use the cucumbers from your garden!

Simple Chilled Cucumber Soup

  • 2 cups almond milk
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. parsley, fresh and snipped
  • 2 tsp. chicken-style seasoning*
  • 1/2 tsp. dillweed, dried
  • 1/2 cup English cucumber, seeded and shredded
  • 2 Tbsp. onion, finely diced
  • salt to taste
Combine all ingredients in a quart jar. Lid and shake. Place in fridge to chill for several hours before serving. Serve cold with a sprig of mint and toast points. 

{Ingredients can be mixed in a blender like mother did as well.}


  1. Never made cucumber soup, La Tea Dah, but it sounds intriguing and refreshing. Maybe I'll try it this summer. Thanks. Susan

  2. This sounds good, and I'm going to try it, LaDonna. Thanks for sharing!


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