Cucumber Soup For When The Garden Is Abundant

It seems to rain down produce in abundance sometimes. When that something is cucumbers, you need more options than just making pickles to use them all! This cucumber soup is easy to make and is just as good cold for hot summer days.

How To Make Cucumber Soup

Ingredients:
1 onion
1 head garlic
4 cucumbers
2 zucchini
4 cups broth or stock

Chop the onion and garlic, and saute them for about 3-5 minutes.
Peel and chop your cucumbers and zucchini then add to your onion and garlic.
Add the chopped cucumbers and zucchini.
Add 3 cups of broth and bring it to a boil.
Simmer until everything is tender, about 20-25 minutes
Puree! I like to use my Vitamix for this, but you can use other blenders as well. Just make sure to cool the soup slightly if you do.

You can enjoy the cucumber soup warm right after cooking. It’s also good once it’s been cooled in the refrigerator.

If you don’t have fresh cucumbers out of the garden, it also works well with slightly squishy leftover ones too. I will sometimes make this if I am overambitious and buy the bag of tiny snacking cucumbers from Costco, but then never get around to actually eating them before they go limp.

You can also save the peels to everything in a bag in your freezer along with other vegetable scraps and use it to make a nice vegetable broth for future soups.

I’ve never tried to freeze this soup, but I believe it would probably freeze well. It would be nice to have a freezable storage option for cucumbers! If you do try freezing, please let me know how it goes in the comments below!