Chilled cucumber and watercress soup is the most refreshing thing I know how to make with a blender — cool cucumber, peppery watercress, and sour cream, silky after a good long chill. Most of the time listed is refrigerator time.
Step into a world of effortless elegance with this stunning Chilled Cucumber and Watercress Soup. Inspired by classic French cuisine, this recipe transforms simple ingredients into a velvety, vibrant soup that’s both refreshing and deeply flavorful. The cool, silky texture of puréed cucumber provides the perfect canvas for the bright, peppery kick of fresh watercress. It’s the ideal make-ahead starter for a summer dinner party or a sophisticated light lunch when you need a moment of cool refinement.
Ingredients
• SERVES 4 TO 6 AS A FIRST COURSE
• 2 tablespoons / 28g (0.99 oz) butter
• 2 medium onions, diced
• 4 medium to large cucumbers, peeled, halved, seeded, and sliced
• 2 cups / 480ml Vegetable Stock
• 2 teaspoons (10 ml / 0.3 fl oz) fresh tarragon, minced (or 1 teaspoon dried)
• 1 teaspoon / 5ml (0.2 fl oz) white wine vinegar
• ½ teaspoon / 2.5g (0.09 oz) salt
• Freshly ground black pepper, to taste
• 1 bunch watercress, washed and patted dry
• 1 cup / 240g (8.5 oz) sour cream
Instructions
1. In a medium saucepan, melt the butter over medium heat. Add the diced onions and sauté for 5 minutes until softened and translucent.
2. Add the sliced cucumber, vegetable stock, tarragon, vinegar, salt, and pepper to the pot. Cover, bring to a boil, then reduce the heat and simmer for 20 minutes, or until the cucumbers are very tender. Stir occasionally.
3. While the soup simmers, prepare the watercress. Set aside a few perfect sprigs for garnish. Remove the leaves from the remaining stems (discard stems) and finely mince the leaves.
4. Carefully transfer the hot soup to a blender or food processor in batches and purée until completely smooth. Pour the puréed soup into a large bowl and stir in the minced watercress. Allow it to cool for at least 15 minutes.
5. Once cooled slightly, whisk in the sour cream until fully combined. Cover and chill the soup in the refrigerator for at least 3 hours, or until ice cold. Serve in chilled bowls, garnished with the reserved watercress sprigs.
Nutritional Information
• Per serving (approximate)
• Calories: 185kcal
• Carbohydrates: 14g
• Protein: 4g
• Fat: 13g
• Sodium: 450mg
Pro Tips
• The soup’s flavor deepens beautifully when made 24 to 48 hours in advance, making it perfect for entertaining.
• For an extra smooth, velvety texture, pass the puréed soup through a fine-mesh sieve before chilling.
• For a tangier, lighter version, substitute the sour cream with an equal amount of full-fat Greek yogurt or crème fraîche.
• Ensure the soup has cooled for at least 15-20 minutes before whisking in the sour cream to prevent it from curdling.
FAQ
Q: Can I make this chilled cucumber soup vegan
A: Yes, absolutely. To make this recipe vegan, substitute the butter with olive oil or a plant-based butter. For the sour cream, use a dairy-free sour cream alternative, a thick unsweetened cashew cream, or a plain, unsweetened plant-based yogurt for a similar tangy, creamy finish.
Q: What can I substitute for watercress in this soup
A: If you can’t find watercress, you can substitute it with other peppery greens for a similar flavor profile. Arugula is an excellent choice. For a milder, less peppery version, you could use fresh baby spinach or a combination of fresh parsley and mint.
Q: How long does this chilled vegetarian soup last in the fridge
A: This soup stores beautifully and is perfect for making ahead. Keep it in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually meld and deepen overnight. Stir well before serving as some natural separation may occur.
Q: Is this vegetarian cucumber soup healthy
A: This soup is a wonderfully light and refreshing option, rich in vitamins and hydration from the cucumber and watercress. To make it a more substantial vegetarian meal, consider serving it with a side of crusty whole-wheat bread, a quinoa salad, or garnish with protein-rich toasted pumpkin seeds.
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Chilled Cucumber and Watercress Soup
Ingredients
Method
- In a medium saucepan, melt the butter over medium heat.
- Add the diced onions and sauté for 5 minutes until softened and translucent.
- Add the sliced cucumber, vegetable stock, tarragon, vinegar, salt, and pepper to the pot.
- Cover, bring to a boil, then reduce the heat and simmer for 20 minutes, or until the cucumbers are very tender.
- Stir occasionally.
- While the soup simmers, prepare the watercress.
- Set aside a few perfect sprigs for garnish.
- Remove the leaves from the remaining stems (discard stems) and finely mince the leaves.
- Carefully transfer the hot soup to a blender or food processor in batches and purée until completely smooth.
- Pour the puréed soup into a large bowl and stir in the minced watercress. Allow it to cool for at least 15 minutes.
- Once cooled slightly, whisk in the sour cream until fully combined.
- Cover and chill the soup in the refrigerator for at least 3 hours, or until ice cold.
- Serve in chilled bowls, garnished with the reserved watercress sprigs.
