Cold Cucumber Mint Soup

cold cucumber mint soup

Cold cucumber mint soup is good in any  season especially if it is a season for cucumbers… Or the very end of the season for cucumbers. Besides that a little doze of protein never killed nobody. It’s good to have some after the training or during your lunch break or at times of unbearable craving for something sugary and sweet. Isn’t it amazing?

In addition to all of the said above this cold cucumber mint soup can be made in one click. Indeed! I bet this recipe will be your time saver when you have a tight schedule and are so short of time. You better keep it. Although… soon you’ll start mixing the ingredients by heart. All in all, you need only cucumbers, cottage cheese and some mint. Keeping it simple really makes every dish taste perfect.

cold cucumber mint soup

Oh, as you see I have mentioned the topic of sugar addiction. Sugar craving is a disaster of a lifetime. Mine, yours, everyone else’s… I’ve studied the topic closer at the beginning of this year and even experimented with quitting sugar and my sugar addictions. It worked for a while. I have to write an article about it sometime soon. But as a good food blogger I have to try it all. And I started eating cakes, donuts, chocolate again. The problem of sugar really took over me. I have to say, I still try to bake at home without using processed sugar, I don’t add sugar to tea or coffee. I guess, I try sugary products only when I am out… Ok, this is the topic for another article, don’t you think?

Coming back to my today’s recipe of cold cucumber mint soup I advise you to make it as soon as possible while there is still a chance to get seasonal cucumbers right from the garden. And enjoy its freshness, lightness and easiness. Oh, oh…. And keep it for the next summer heat, of course.


cold cucumber mint soup

Cold Cucumber Mint Soup

Serves 4
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes


  • 2 Medium cucumbers
  • 500g low fat cottage cheese
  • 10 mint leaves
  • salt, pepper (to your taste)


1. Peel the cucumbers, cut into halves, get rid of the seeds and cut into smaller pieces.
2. Put all the ingredients into the bowl of the blender, add salt and pepper to your taste and blend everything well.
3. Pour the soup into the bottle or jar and put into the fridge for half an hour.
4. Shake well before serving. Serve with a few drops of olive oil, additional mint leaves and some pepper on top.




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