Cold Cucumber Cream Soup


A cool and refreshing soup for a summer evening. Serve it as an appetizer to a great meal or by itself for lunch.

Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
1 hrs
Total Time:
1 hrs 45 mins
8 servings


  • 2 tablespoons vegetable oil

  • 1 large sweet onion, peeled and chopped

  • 6 large cucumbers - peeled, seeded, and cut into pieces

  • 4 cups chicken stock

  • 2 tablespoons dill weed

  • salt and ground black pepper to taste

  • 1 cup heavy whipping cream


  1. Heat oil in a heavy saucepan over medium heat. Add onion; cook and stir until soft, 8 to 10 minutes.

  2. Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.

  3. Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

  4. Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.

  5. Refrigerate soup until completely chilled, at least 1 hour.


Cook's Note:

For best results, prepare this soup 2 days ahead of time to fully develop the flavors.

Nutrition Facts (per serving)

171 Calories
15g Fat
8g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 171
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 38%
Cholesterol 41mg 14%
Sodium 360mg 16%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 2g
Vitamin C 8mg 42%
Calcium 58mg 4%
Iron 1mg 3%
Potassium 372mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.