Cool off with this simple Cold Cucumber Cottage Cheese Soup! No cooking required – just blend and chill for a refreshingly creamy delight inspired by classic cucumber yogurt soup.
Perfect for warm weather entertaining as a starter or light meal.
Whether you are looking for new ways to include protein-packed cottage cheese into your meals or creatively use up your summer cucumber surplus, this cold cucumber soup recipe ticks both boxes!
This recipe involves blending crisp cucumbers, rich cottage cheese, zesty lemon juice, and a medley of aromatic herbs to create a cold, creamy soup that’s as satisfying as it is refreshing.
It’s perfect for summer entertaining or a quick, cool escape from the heat – and all it requires is a push of a button on your blender!
Let’s dive into how to make this irresistible cucumber soup with cottage cheese today!
Why You’ll Love This Recipe
Here’s why this cold cucumber soup is a must-make:
- Cool, creamy goodness. Prepare for an invigorating blend of cucumbers, cottage cheese, and vibrant fresh flavors.
- It’s a no-cook recipe! Simply blend and chill for an easy, fuss-free summer meal or appetizer.
- Versatile serving. You can serve it as a light meal or delicious appetizer at your next summer gathering.
Ingredient Notes
Here’s everything you’ll need to make this easy cold soup:
Here is a brief overview of the ingredients:
- Cottage cheese – Adds creaminess and a satisfying boost of protein. Use full-fat good quality cottage cheese for a richer texture or low-fat for a lighter option.
- English cucumber – The star of this refreshing cold soup. Small fresh or seedless cucumbers are ideal if you can’t find English cucumbers. If using small fresh cucumbers, you don’t need to peel them. If using cucumbers with large seeds, remove the seeds.
- Fresh herbs – I added a handful of fresh parsley and a handful of fresh dill for a burst of flavor and freshness. Feel free to experiment with other herbs like mint, basil, or cilantro.
- Vegetable stock – Choose a mild-tasting homemade or store-bought vegetable stock. To avoid sodium overload, use low-sodium or no-salt-added vegetable stock.
- Olive oil – Adds a touch of silky richness to the soup. Use high-quality extra virgin olive oil for the best flavor.
- Fresh lemon juice – Adds a zesty brightness. I highly recommend using freshly squeezed lemon juice over the bottled stuff. Feel free to substitute freshly squeezed lime juice.
- Garlic powder – Garlic powder provides a milder garlic flavor, but fresh garlic is a good choice for a more robust flavor. Start with a small amount and adjust to taste, especially with fresh garlic.
- Salt – Moderation is key. Start with a small amount and adjust as needed.
How to Make Cold Cucumber Soup with Cottage Cheese
Follow these simple steps, and you’ll have a delicious bowl of chilled cucumber cottage cheese soup in no time:
Step 1. Blend the cottage cheese.
Place the cottage cheese in a food processor or blender. Pulse a few times, then process until smooth and creamy.
Step 2. Blend the cucumber and herbs.
Peel and roughly chop the cucumber, then add it to the food processor along with the fresh herbs. Pulse a few times, then process until smooth.
Step 3. Combine the rest of the ingredients.
Add the vegetable broth, olive oil, lemon juice, garlic, and salt to the cottage cheese mixture. Process until well combined.
Step 4. Chill the soup.
Transfer the soup to a mason jar or airtight container with a lid and refrigerate it for at least one hour before serving.
Recipe Tips
Remember these tips to elevate your cold cucumber soup to a new level of freshness and flavor:
- Start with the cottage cheese. Blending the cottage cheese before adding the rest of the ingredients to the blender helps break up the curds and make the soup smoother.
- Chill thoroughly. Let the soup chill in the fridge for at least an hour to allow flavors to meld and the batch to chill evenly throughout.
- Garnish creatively. Experiment with garnishes like additional cucumber slices, chopped fresh herbs, red onion, shallots, green onions, chives, and a drizzle of olive oil.
- Be cautious of oversalting. Cottage cheese and vegetable broth contain salt, so I always taste the soup before adding extra salt.
Variations
Here are a few variations of this cold cucumber cottage cheese soup recipe to consider:
- Add extra veggies – Feel free to blend in other fresh green vegetables like bell peppers, celery, spinach, or avocado.
- Add a touch of heat – With a dash of cayenne pepper, a sprinkle of smoked paprika, or a garlic chili oil drizzle.
- Nutty garnishes – Sprinkle toasted nuts or seeds like almonds, pine nuts, pistachios, or pumpkin seeds for added crunch and nutrition.
Storing & Freezing
Storing: Store any leftovers in an airtight storage container in the refrigerator for 2-3 days. Re-blend or stir well before serving, as separation may occur.
Freezing: While this soup is best enjoyed fresh, you can freeze it for up to 1 month. Thaw in the refrigerator overnight and stir well before serving.
Serving
Whether enjoyed al fresco or indoors, this soup is sure to impress!
Pair it with crusty bread and a romaine chopped salad for a complete meal. Or, serve it as an elegant starter before the main dishes at your next summer gathering.
More Summer Recipes
If you are looking for more healthy recipes for hot summer days, check out these simple dishes:
- Cold Avocado Soup
- Okroshka (Russian Cold Soup)
- Mango Cucumber Salad Recipe
- Homemade Strawberry Juice
- Peach Banana Smoothie
Cold Cucumber Cottage Cheese Soup
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Equipment
- Food Processor (or blender)
Ingredients
- 1½ cup 2% or 4% cottage cheese
- 1 English cucumber (about 3/4 pound, peeled)
- 1 generous handful of parsley (about 1/3 cup, roughly chopped)
- 1 generous handful of dill (about 1/3 cup, roughtly chopped)
- 1 cup low sodium vegetable broth
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- ½ tsp garlic powder
- ½ tsp salt or to taste
Instructions
- Place the cottage cheese in a food processor or blender. Pulse a few times, then process until smooth. If the cottage cheese is still grainy, process some more.1½ cup 2% or 4% cottage cheese
- Peel and roughly chop the cucumber. Add it to the cottage cheese. Roughly chop the dill and parsley and add them to the cottage cheese as well. Pulse a few times, then process until the cucumber is liquified.1 English cucumber, 1 generous handful of parsley, 1 generous handful of dill
- Add the rest of the ingredients - the vegetable broth, olive oil, lemon juice, garlic powder, and salt. Pulse a few times to blend the ingredients. Taste for salt and add more if needed.1 cup low sodium vegetable broth, 2 Tbsp olive oil, 2 Tbsp fresh lemon juice, 1/2 tsp garlic powder, 1/2 tsp salt or to taste
- Transfer the soup to a mason jar or container with a lid and place it in the fridge. Let the soup chill for at least one hour to allow the flavor to develop. Serve cold.
The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.
Meet Maria
Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.
