It’s summer and cold soups are on rotation in all the cool restaurants. Fresh and easy, chilled cucumber soup. I actually saw this idea for chilled cucumber soup in a magazine and it looked so fresh, so pretty, I had to make it.

It’s simple. The recipe just contains cucumbers, arugula, olive oil, lemon, salt and pepper. Some recipes swirl in plain yogurt and you can always do that, but I like the olive oil/lemon version for a clean, fresh tasting soup.

I’ve made chilled soups here before. Traditional Gazpacho, Chilled Watermelon, Canteloupe soup are all summer soups that are perfect during the hot summer days.

Two Main Ingredients

This is a very simple soup. You might see recipes online with a long list of ingredients, but this is a soup of fresh, local ingredients, using only two basic ingredients cucumbers and greens for either a quick starter or a nourishing, refreshing lunch.

Ingredients

Cucumbers
Arugula or Raw Baby Spinach
Olive Oil
Lemon
Splash Vinegar
Fresh basil or mint
Salt, Pepper

Process for Cucumber Gazpacho Soup

This is very easy and quick chilled soup. I like to peel most of the cucumber (you don’t have to) and cut into large chunks. All of the ingredients go into a blender, adding only as much olive oil as you need, saving some to drizzle.

If you have a lemon-flavored olive oil, all the better. As far as vinegar, a splash means a small splash, just enough to bring some acid to the soup. A squeeze of lemon and some salt will do the rest in balancing flavor.

You can use either arugula or baby spinach. Keep in mind that arugula will add a peppery profile. You could also mix the greens.

More Cold Soups from Spinach Tiger

Easy Recipe for Watermelon Gazpacho from Spinach Tiger

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Play Around with the Recipe

Add a chopped bell pepper to the recipe.
Swirl in plain yogurt.
Garnish top with chopped cherry tomatoes.

Products I Used for This Recipe

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