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Cool Cucumber Soup


Own creation, another way to get veggies into my family's meals.

Rate this recipe 2.6/5 (9 Votes)


  • 6 cups pureed cucumbers, peels removed
  • 2 cups onion, chopped
  • 4 Tbsp garlic, chopped
  • 1 Tbsp Mrs. Dash, onion & herb
  • pepper


Level of difficulty Easy
Preparation time 20mins
Cooking time 10mins
Cost Budget Friendly


Step 1

Place your cucumber chunks into your food processor and puree til chunky/smooth texture. Pour into a large bowl.

Step 2

Olive oil spray a frying pan, sauté your onion and garlic for 5 minutes, over medium high heat. Now add the onion/garlic to the cucumber bowl, along with Mrs. Dash, pepper to taste, mix well.

Step 3

Cover and chill for 2 hours or overnight.

You can also add the cucumbers to the frying pan once you sautéed your onions/garlic. Slowly pour cucumbers into pan, add Mrs. Dash while stirring and pepper to taste. Turn burner to low, and let simmer for 40 minutes, stir often. Serve warm with a dollop of lite sour cream, delicious!!

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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