Cucumber soup is summertime favorite that, unlike traditional soups, is commonly served cold. Other varieties include a Polish cucumber soup, known as Zupa ogorkowa, which is cooked and contains potatoes or rice. Additionally, the cold version of the soup does not require cooking, just a bit of time to prepare. To learn about preparing this delicious treat, read on to learn how to make cucumber soup.

Preparing cucumber soup is very easy, but does take some time despite the fact that it is not cooked. To make cucumber soup, you will need to gather your ingredients then prepare the cucumbers, blend the ingredients and let the mixture chill.

• 5 cucumbers, peeled
• Salt
• 4 green onions, sliced
• 1 yellow bell pepper, chopped
• 1/2 cup fresh parsley, chopped
• 1 tbsp. fresh mint, chopped
• 3-4 cloves garlic, minced or crushed
• 1 tbsp. lemon juice
• 1 tbsp. white wine vinegar
• 3 cups plain yogurt
• 3 cups sour cream
• Salt and pepper

1. Slice the cucumbers lengthwise and remove the seeds with a spoon. Sprinkle with salt and allow to sit for 30 minutes. Drain the excess water from the cucumbers.
2. Chop the cucumbers and add to a large bowl with the green onions, bell pepper, parsley, mine, garlic, lemon juice, white wine vinegar, yogurt and sour cream, mixing well.
3. Transfer the mixture in batches to a blender or food processor and puree until smooth.
4. Season with salt and pepper to taste.
5. Refrigerate the soup until well chilled, about two hours.
6. Ladle into bowls, serve and enjoy!

1. For a vegan cucumber soup, omit the yogurt and sour cream and add two cups vegetable broth and one cup almond milk.

1. Rather than using a standard blender or food processor, an immersion blender can be used directly in the bowl.

1. Try the soup both hot and cold, heating the soup before serving.

1. Garnish with sour cream and chopped chives if desired.

1. To add a bit of spice to the dish, add in cayenne pepper or other spices.