Chilled Cucumber Edamame Soup
This chilled cucumber edamame soup is the perfect refreshing recipe for warm summer days. Made with crisp cucumbers, creamy edamame, Greek yogurt, and a blend of fresh herbs, this cold cucumber soup is light, flavorful, and oh-so-satisfying.
Equipment
- blender or immersion blender
Ingredients
- 1 pound cucumbers, roughly chopped (about 4 cups) peeled (and seeded if desired)
- 1 cup shelled cooked edamame cooled
- ½ cup plain low-fat Greek yogurt (I used 0%)
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 small garlic clove
- ¼ cup loosely packed fresh dill
- ¼ cup loosely packed fresh mint
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼-½ cup cold water if needed to thin the soup
- additional herbs, oil, lemon, or yogurt for serving
Cucumber Soup Toppings (optional)
- chopped pistachios
- swirls or dollops of crème fraiche
- chimichurri or pesto sauce
- toasted breadcrumbs
- crispy wasabi peas
- crunchy roasted edamame or chickpeas
Instructions
- Add the cucumber, edamame, yogurt, olive oil, lemon juice, garlic, dill, mint, salt, and pepper to a blender.1 pound cucumbers, roughly chopped (about 4 cups), 1 cup shelled cooked edamame, ½ cup plain low-fat Greek yogurt, ¼ cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, plus more to taste, 1 small garlic clove, ¼ cup loosely packed fresh dill, ¼ cup loosely packed fresh mint, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Blend until completely smooth. If needed, add cold water a little at a time until you reach your desired consistency.¼-½ cup cold water if needed to thin the soup
- Taste and adjust with more salt, pepper, or lemon juice.additional herbs, oil, lemon, or yogurt for serving
- Chill for at least 1 hour before serving.
- Serve chilled with desired toppings.chopped pistachios, swirls or dollops of crème fraiche, chimichurri or pesto sauce, toasted breadcrumbs, crispy wasabi peas, crunchy roasted edamame or chickpeas
Notes
- Cucumber tip: If using regular garden cucumbers, peel them and scoop out the seeds before blending for the smoothest texture. If using English cucumbers, you can leave the skin on because it's thinner.
- Let the soup rest: Chilling allows the flavors from the herbs, lemon, and cucumber to blend.
- Adjust the texture: Add more cold water for a thinner soup or a little extra yogurt for a creamier consistency.
- Taste before serving: Cold soups often need a little more seasoning than warm soups, so adjust any flavors right before serving.
- For cucumber soup shooters: If making appetizer-size soups, the recipe will yield about 10–12 soup shooters (2½–3 tablespoons each), depending on the size of your glasses.
Nutrition*
Serving: 1g | Calories: 206kcal | Carbohydrates: 10g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 308mg | Potassium: 371mg | Fiber: 3g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 2mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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