Chilled Cucumber Basil Soup is one of my favorite cold soup recipes. It’s delicious for a summer lunch or dinner — the cool, refreshing cucumber with the aromatic, fresh basil is a lovely combination. 
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My husband goes through culinary phases.
There was the juicing phase, then the Bloody Mary phase, followed by the kale phase, the hard boiled egg phase, margarita phase, salad phase, and now, making a strong comeback . . . . the juicing phase has returned.
The first juicing phase involved a juicer with approximately fifty-seven parts, all of which needed to be washed separately. When the phase petered out, the juicer went away. Secretly (well, sort of secretly), I was happy. (Fifty-seven parts!)
Recently when my husband told me he’d ordered a really cool, new blender that doubles as a juicer, I was thrilled because it only has three parts!
Yesterday I blended this beautiful, light and delicious soup in the new machine, and I must admit, it was amazing how quickly it turned all of the ingredients into a silky smooth blend of flavors. I loved it!
What to serve with Chilled Cucumber-Basil Soup
If you’re here, I’m going to be presumptuous and assume you like cucumbers. In which case, you’ll also love this recipe (pictured below) for Cucumber Dill Canapés (above). It’s one of my all time favorites!
If you’re wondering, and I’m guessing you are, the blender is a Blendtec. And while I wish I was, I’m not being compensated to tell you how cool it is.
Enjoy every last spoonful of this delectable Chilled Cucumber Basil Soup!
This Chilled Cucumber-Basil Soup is delicious for a summer lunch or dinner.
*This recipe serves four as an appetizer -- if you're serving it as a main course, double the recipe.
- 2 pounds cucumber about 3 large cucumbers
- 1/4 cup water
- 1/4 cup fresh lemon juice
- 1 medium-sized garlic clove peeled, cut in half with inner stem removed
- 1/4 cup yellow onion, roughly chopped
- 2 1/4 cups loosely packed, fresh basil leaves, washed and dreid
- 3/4 teaspoon salt
- 3/4 teaspoon sugar
- freshly ground black pepper
- 1/4 cup extra virgin olive oil
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Peel the cucumbers and then cut them in half, lengthwise. Starting at one end, hold a spoon, round side up, and gently scrape downwards, removing the seeds. Chop the cucumbers into several large chunks and place them in a powerful blender or a food processor fitted with the blade attachment.
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Add the water, lemon juice, garlic, onion, basil leaves, salt, sugar and a few turns of black pepper.
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Blend until you have a smooth mixture and then pour the soup into a large bowl.
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Stir in the olive oil and serve.
This looks so refreshingly delicious. I’m looking forward to trying it and I hope my blender or food processor is up to the task.
Thanks, Aimée. Hope you try it!
I’m secretly (well, sort of secretly) thinking I need a new gadget. GREG
This blender is pretty cool, Greg. Just sayin.’ 🙂
Isn’t fresh basil season the best? This soup sounds great and will get me out of my cucumber-dill phase! Oh, and as for the juicing? Think of all the sauces you can make using extracts! And be glad your husband likes kitchen gadgets! 🙂
Made this tonight. Delicious, cool and refreshing – exactly what I was hoping for. And VERY easy to make in a food processor. Thank you!
Aimée, that’s so awesome! I love it! XO
What a great idea! This would be a wonderful summer side for
lots of things, actually. I was thinking about your salmon-basil burgers just now.
This looks so good! I can’t wait to try this weekend when away with family.
Thanks so much, Polly! Hope you loved it! 🙂
This sounds delicious but since I have an avocado I need to use I’ll throw that into the blender also. I love quick recipes like this it gives me more time to craft. 😉
Best, most refreshing soup ever – someone had it in little cups before a meal. yummy (and I will make it in my Blentec)
Thanks so much, Joan! Lucky you have a Blendtec! 😀