Cool Cucumber Soup Recipe – Mint, Jalapeno & Cumin Delight

Last Updated on 2 months by Neha Deshmukh

Cool Cucumber Soup Recipe – Mint, Jalapeno & Cumin Delight

Introduction

There’s just something about a hot summer day that calls for something cool and refreshing, isn’t there? I remember the first time I made this soup – it was a scorching afternoon, and I needed something quick, easy, and utterly revitalizing. This cool cucumber soup, with its vibrant mint, a little kick from jalapeno, and the warm earthiness of cumin, has become my go-to ever since. It’s unbelievably simple to make, and honestly, it feels like a little hug in a bowl. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average cucumber soup. The combination of flavors is just chef’s kiss. It’s light, yet satisfying, and perfect as a starter, a light lunch, or even a refreshing snack. Plus, it comes together in under 15 minutes – seriously! It’s a fantastic way to use up those garden cucumbers, and it’s naturally gluten-free.

Ingredients

Here’s what you’ll need to whip up this delightful soup:

• 2 Cucumbers
• 1 handful Mint Leaves
• 1 tsp Oil
• 0.5 Onion
• To taste Jalapenos
• 3 Garlic Cloves
• 3 cups Vegetable Stock/Broth (about 720ml)
• 0.5 cup Sour Cream/Hung Yogurt (about 120ml)
• To taste Salt
• 0.5 tsp Roasted Cumin Powder
• To taste Black Pepper Powder

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Cucumbers: Choosing the Right Variety
English cucumbers (the long, thin ones wrapped in plastic) are my preference because they have fewer seeds and a thinner skin, meaning less peeling! But any cucumber will work – just be sure to deseed them if they’re particularly seedy.

Mint Leaves: Freshness is Key
Please, please use fresh mint for this recipe. It makes a world of difference. The aroma and flavor are just unbeatable. A generous handful is best!

Jalapenos: Heat Level & Seed Removal
Jalapenos bring a lovely warmth, but you control the heat! Remove the seeds and membranes for a milder soup, or leave some in if you like a bit more of a kick. I usually start with half a jalapeno and taste as I go.

Roasted Cumin Powder: The Secret to Depth of Flavor
Don’t skip the roasted cumin powder! It adds a beautiful smoky depth that elevates the whole soup. You can buy it pre-roasted, or easily roast cumin seeds yourself in a dry pan for a few minutes until fragrant.

Vegetable Stock/Broth: Homemade vs. Store-Bought
Homemade vegetable stock is always best, if you have the time. But a good quality store-bought stock works perfectly well too. Just check the sodium content and adjust the salt accordingly.

Sour Cream/Hung Yogurt: Regional Preferences & Substitutions
Traditionally, this soup is often made with hung yogurt in India, which gives it a lovely tang. Sour cream works beautifully too, creating a richer texture. You can even use a plant-based yogurt alternative for a vegan version!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, wash, peel, and deseed your cucumbers. Roughly chop them – no need to be fancy!
2. Heat the oil in a skillet over medium heat. Add the chopped onions and jalapenos and sauté for about 2 minutes, until they start to soften.
3. Add the garlic cloves and cook for another minute, until they’re lightly golden and fragrant. Be careful not to burn the garlic! Transfer this mixture to a plate to cool down.
4. Now, into your blender goes the cooled onion-jalapeno-garlic mixture, the chopped cucumbers, the mint leaves, and 1 cup (240ml) of vegetable stock. Blend until everything is beautifully smooth.
5. Add the remaining 2 cups (480ml) of stock and the sour cream (or hung yogurt) to the blender. Give it another mix until everything is well combined.
6. Season with salt, black pepper powder, and roasted cumin powder to taste. Don’t be shy – taste and adjust as you go!
7. Pour the soup into a container and chill in the refrigerator for at least an hour. This allows the flavors to meld together beautifully.

Expert Tips

A few little things I’ve learned over the years…

Blending Techniques for a Smooth Soup
For the smoothest soup possible, blend in batches if your blender is small. And if you have a high-speed blender, even better!

Adjusting the Spice Level
Start with a small amount of jalapeno and add more to taste. Remember, you can always add more spice, but you can’t take it away!

Achieving the Perfect Consistency
If the soup is too thick, add a little more vegetable stock. If it’s too thin, add a tablespoon of yogurt or sour cream.

Variations

Want to switch things up? Here are a few ideas:

Vegan Cucumber Soup
Simply substitute the sour cream with a plant-based yogurt alternative, like cashew or coconut yogurt.

Gluten-Free Cucumber Soup
This recipe is naturally gluten-free! Just double-check the label on your vegetable stock to ensure it’s certified gluten-free if you have a severe allergy.

Spice Level Adjustments (Mild, Medium, Hot)
* Mild: Remove all seeds and membranes from the jalapeno.
* Medium: Leave some of the seeds in the jalapeno.
* Hot: Add a pinch of cayenne pepper along with the jalapeno.

Summer Cooling Adaptations
My friend, Priya, loves to add a squeeze of lime juice for an extra zing during the hot summer months. It’s fantastic!

Serving Suggestions

This soup is lovely served chilled, garnished with a sprig of fresh mint and a few thin slices of cucumber. A drizzle of olive oil or a sprinkle of chaat masala also adds a nice touch. It’s perfect with a side of crusty bread for dipping.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

Is this soup best served hot or cold?
Definitely cold! It’s a refreshing summer soup, meant to be enjoyed chilled.

Can I make this soup ahead of time?
Absolutely! In fact, the flavors develop even more if you make it a day ahead.

What if I don’t have vegetable stock? Can I use water?
You can use water in a pinch, but the soup won’t have as much flavor. If using water, consider adding a bouillon cube or a teaspoon of vegetable stock powder.

How can I adjust the thickness of the soup?
Add more vegetable stock to thin it out, or more yogurt/sour cream to thicken it.

Can I freeze this cucumber soup?
While you can freeze it, the texture might change slightly upon thawing. It’s best enjoyed fresh.

What other herbs can I use besides mint?
Dill and cilantro are also lovely additions, or a combination of all three!