Spicy Cucumber Soup Recipe - Allrecipes.com
Spicy Cucumber Soup Recipe
  • READY IN 50 mins

Spicy Cucumber Soup

Recipe by  

"This vegetarian soup is thick and savory with just the right amount of kick from curry and spices."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  1. Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2008

This soup was very good, and very spicy. I was looking for something to make with my cucumbers (other than pickles), and found this recipe. Unlike most of the other cucumber soups, this is hot and doesn't require sour cream. I recommend this recipe. Be careful when blending it, though, so it doesn't explode out of your blender and all over, making a mess or burning you.

Most Helpful Critical Review
Jul 05, 2009

Great ideas to spice up cucumber soup. I skipped the red pepper flakes and used fresh tomatillos and two fresh serrano chili peppers instead for the heat. I also included 3 very small russet potatoes and had chix broth, not veggie broth. Very tasty.

Aug 26, 2009

This soup was a hit! My kitchen smells delicious and I can't wait to try it again. What I did differently: - omitted the crushed red pepper flakes - used chicken broth instead of vegetable - used 4 smallish cucumbers - added 3 small potatoes What I plan to do differently next time: - half the cayenne pepper (at least) - puree half of the soup to a chunky consistency, and puree the other half to a creamier consistency I didn't believe the reviewers who said it was too spicy. We love spicy food so the only thing I omitted was the crushed red pepper, because we didn't have any on hand. It wasn't spicy enough to stop me from eating two bowls of it -- but I do think that next time I will at least halve the cayenne pepper. If it's still too spicy after that, I may cut back on the curry. I think the curry is part of what makes this so tasty though, so that's the last thing I'll consider cutting back. My husband didn't like the creamy consistency, so I'm going to try leaving half of the soup a little chunkier for him next time. My husband is not a soup lover, and we were both a little wary of cucumber soup -- but he really seemed to enjoy this soup so it's definitely going to be a keeper for our family!

Aug 09, 2010

Who ever thought a cucumber dish could have you running for a glass of milk! VERY spicy, could easily halve the spices and still get a good kick from this. My father and I mixed this soup into some leftover white rice and this created an excellent dish.

Jul 28, 2010

An excellent soup, totally defying the cliche "cool as a cucumber". This is one of the few recipes on here that I've ever cooked as is without any changes.

Oct 23, 2008

This had a very good flavour, but it is very spicy. If you do not like spice, then you should cut the spices in half or more! Then you will be able to enjoy the soup.

Jul 27, 2010

I love spicy food, but cut the curry and cayenne in half and skipped the red pepper entirely based on other reviews and it was still way too hot!

Sep 12, 2011

Holy smokes is this spicy! I halved the cayenne and pepper flakes, and it was still super HOT! Will make again, but with 1/4 of the heat.


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  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 11.3 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 583 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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