Gluten Free Cold Cucumber Soup Recipe

by Carol Kicinski on August 16, 2011

Gluten Free Recipes - Cold Cucumber Soup I have a confession to make – I have been just plain lazy lately. Honestly, there have been no miles logged on the treadmill, projects I started lay there half done and my oven has seen very little use.

I blame the heat. It is seriously hot out there! And it is not, as my friends who live in the desert can say, a dry heat. Oh no, it is a sticky, yucky, energy-zapping, wet, humid heat. We are talking 96 degrees and 96 percent humidity. I swear little slits have starting opening up on my neck and gills are forming.

No matter how hot it is outside, apparently we still need to eat. This is a lovely, Greek inspired, gluten-free recipe for a cold soup that is perfect for summer. You don’t have to turn on the stove, it requires you expend very little energy and it will help keep you in bathing suit shape with no fat and only about 100 calories in a bowl if you use fat free Greek Yogurt. If making it dairy free and using either soy or coconut yogurt the fat and calories will be higher.

I love this Cold Cucumber Soup for lunch, with a hearty salad for dinner or as a starter for barbeque.

Do you have any go-to, beat the heat, gluten-free recipes?

Gluten Free Recipes - Cold Cucumber Soup

Gluten Free Cold Cucumber Soup Recipe

Ingredients

3 English or European Cucumbers (also called seedless cucumbers), peeled and chopped
2 cloves garlic, minced
2 green onions, chopped
¼ cup fresh mint leaves
Juice of 1 lemon
½ cup water
½ cup fat-free Greek yogurt (for vegan or dairy free use dairy free yogurt)
1 teaspoon kosher or fine sea salt
½ teaspoon black pepper

Directions

Place the cucumbers, garlic, green onions and mint leaves in a blender or food processor and process until smooth. Add the lemon juice, water, yogurt, salt and pepper and process to combine.

Chill in the refrigerator for about 3 hours or until cold. To serve right away, pour the soup into a large mixing bowl and set that bowl into a larger bowl filled with ice and water. Stir occasionally until chilled, about 10 minutes.

Servings

A gluten free recipe that serves 4 people.

Ready for dessert?

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Need a quick meal?

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Categories:    Soups & Stews

{ 17 comments… read them below or add one }

Kim (Cook It Allergy Free) August 16, 2011 at 12:14 pm

Okay. As one of your friends who lives in that dry heat, we are even having quite a bit of humidity lately, and it just plain sucks! THis would be a perfect dish for right now. I, too, have just been so dang lazy! I need a swift kick in the butt and a bit of motivation right now! Love this recipe, btw! xo

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Carol Kicinski August 17, 2011 at 2:18 pm

OK that is really bad to be in triple digits with humidity! I feel your pain. If you find your motivation can you look for mine too and then send it my way? :)
xo,
c

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Maggie August 16, 2011 at 9:57 pm

Yum! This is a perfect summer soup Carol. I’m passing it on to my Mom. She loves cold soups.

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Carol Kicinski August 17, 2011 at 2:16 pm

My mom always gave us cold soup in the summer for lunch, I guess that is where I got the idea. Thanks Maggie!

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Cara August 17, 2011 at 8:16 am

love the mint and Greek yogurt here!

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Carol Kicinski August 17, 2011 at 2:16 pm

Thanks Cara!

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Donna August 17, 2011 at 2:14 pm

This looks amazing. Beautiful photos and the soup looks so refreshing.

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Carol Kicinski August 17, 2011 at 2:15 pm

Thank you Donna!

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Shirley @ gfe August 17, 2011 at 3:42 pm

Beautiful soup and I’m sure it’s just wonderful, Carol! I think all of us are in the same boat. Tired of being zapped by the heat and humidity. I’ll be so happy when the air conditioning is permanently off for the season. I just hate to hear it running and feel like I’m stuck inside most of the time. Whine, whine, but true.

xo,
Shirley

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Carol Kicinski August 17, 2011 at 4:33 pm

Thanks Shirley! Can you imagine what life was like before air conditioning? Oy!

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Olivia August 17, 2011 at 7:18 pm

This recipe sounds fantastic; I bookmarked it on my computer so that once I get mint at my local farmers market I can try this out-so simple, and I love that! Congrats on the new cookbook too, how exciting that you’ve been so creative and productive with your recipes. I truly enjoy all of your posts and your blog, even though I’m not gluten free, and I especially love your sunbutter egg crepes…I have a deep love for them as a matter of fact!!! Feel free to check out my blog sometime, too! xoxo

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Carol Kicinski August 17, 2011 at 9:44 pm

Thanks Olivia. I grow the mint in my garden, it seems to be one of the only things I can grow except weeds :)

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Tammi L. Coles August 18, 2011 at 4:34 am

I had mint on hand for tabbouli, so decided to get the extra cucumbers for this. Just stuck it in the fridge. Even with considerable variation (more garlic, more mint, no seedless cukes, and full-fat yogurt) this is a winning recipe! Will be eating more than my sample at lunch today!!

Tip: An immersion blender works just fine and allows you to complete the whole project in your actual serving dish. :)

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Carol Kicinski August 18, 2011 at 9:40 am

Great tip, thanks Tammi!

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EA-The Spicy RD August 18, 2011 at 11:58 am

Beautiful soup!! I’ll have to make this just for myself, as my husband refuses to eat any kind of cold soup. Sorry to her it’s so hot where you are! I can’t complain-we have been having a really mild summer. Try to stay cool!

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Carol Kicinski August 18, 2011 at 9:29 pm

Thank you! Enjoy the soup and I am wondering what a mild summer feels like :)

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InTolerantChef August 19, 2011 at 8:16 pm

What a refreshing sounding soup! Unlike you tough I’ll have to wait a while to try it. I hate humidity, we get up to early 40*c, but have a very dry heat, and you hardly perspire at all in it. But 20*c with humidity and you seem to swim!

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