This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Spicy Lentil Vegetable Soup
Thai Cucumber Soup
Creamy Avocado Cucumber Soup
Cucumber Soup I
Spicy Sweet Potato and Coconut Soup
more »
Top Related Articles
Split Pea Soup
Cooking Questions: Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Matzo Ball Soup
Soup Up Your Chicken Soup
Making Vegetable Stock
Making Chicken Stock
Super Bowl(R): Chili Cook-Off
Thickening Soups
Garnishing Soups
Related Collections
Canned Vegetable Broth and Stock
Fresh Cucumbers
Canned Soup and Stock
Summer Fruits and Vegetables
Summer Soups

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Spicy Cucumber Soup

By: Chelsea!

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

Rate/Review | Read Reviews (25)

Prep Time:
25 Min

Cook Time:
25 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 tablespoons olive oil
1/2 onion, chopped
2 teaspoons minced garlic
2 cucumbers, peeled, seeded and chopped
1 cup vegetable broth
1/2 cup milk
2 tablespoons soy sauce
1 teaspoon dried parsley
1 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper
2 teaspoons curry powder
1 teaspoon sesame oil

Directions

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.