Chilled Cucumber Hummus Soup is a delightful way to cool down on hot summer days. Refreshing and light, it is a beautiful beginning to a meal or serve it on its own with bread or sandwiches on the side. This is a beautiful way to use the abundant produce from your garden or the farmer’s market.
The Sabra Tastemaker team has been hard at work creating a bunch of new and delicious recipes to share with you today. You can make my recipe or if you want a snack, just dive into a container of Sabra Hummus with crackers and happily chew away!
You know that time before dinner when everyone is bugging you with “when is dinner going to be ready?” What if you had put out some delicious and healthy snacking options, like one or more of Sabra’s many hummus flavors paired with some fresh vegetables, crackers, chips, fruits, etc. Those inquiries would be happily silenced as they helped themselves, keeping growling tummies at bay.
As people gather in the kitchen, conversations naturally begin, folks sharing stories about their day’s adventures. This chilled cucumber hummus soup can be thought of as an early appetizer – the perfect way to begin a delightful evening together. And if you’re anything like me, sometimes the appetizers become dinner. It is hard to resist polishing off an entire container of Sabra hummus once you get started!
My contribution for today is a recipe I’ve been wanting to make for many years, but with a hummus twist. On screaming hot days and sultry summer evenings that refuse to cool down, we are always looking for ways to avoid the heat. Chilled cucumber soup is the perfect way plus it is a delicious way to use the cucumbers ripening in our gardens. With long hot days here, this is one way to help you cool off.
Chilled cucumber soup often contains buttermilk, but my version uses Sabra’s Lemon Twist Hummus to add flavor and body to the soup. The blending of flavors is subtle so they won’t overwhelm the delicate flavor of the cucumbers, but strong enough to give the soup a beautifully balanced profile. Be sure to whisk the hummus thoroughly before measuring it out – you want all the toppings to be distributed evenly throughout.
When you puree the ingredients in a blender, the mixture is quite thin due to the moisture in the cucumbers. Don’t worry, the soup will thicken as it cools, becoming creamy and luxurious. The biggest thing you need to keep in mind is that flavors in cool foods are much milder than those at room temperature. This means that when you are tasting and adjusting the seasonings when you are pureeing the hot ingredients, you want a bolder flavor profile than you would normally use. This will compensate for the dulling of the flavors during chilling.
This is a lovely, elegant soup, suitable for a baby or bridal shower, ladies’ luncheon, or brunch. Light, refreshing, and incredibly flavorful. It is an uncooked soup, so easy to make ahead and have ready to serve. Add some crunchy French bread which makes this a perfect way to celebrate the bright flavors of summer.
Bunch of fresh dill
And because this needs hours of chilling time, you can make it ahead, easing your responsibilities before your party or event.
Spending time with the people you love is a true gift. The next time you have family and friends gathered around your table, take a minute to step back and watch. Enjoy the expressions on their faces, the animated stories being told, the inevitable laughter and smiles, the tiny gestures that make each person unique … these are the moments that fill my heart with joy.
I hope you give this Chilled Cucumber Humus Soup a whirl (did you see what I did there?! ha ha) and love the cool, creamy goodness on warm summer days or evenings this summer!
Have a wonderful weekend everyone! See you back here next week for Chocolate Monday!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Chilled Cucumber Hummus Soup:
- Soup: cucumber, green onions, shallot, garlic, jalapeno pepper, plain Greek yogurt, Sabra lemon hummus, dill, salt, white pepper, grated lemon zest, fresh lemon juice
- Garnishes: green onions, cucumbers, olive oil, shallots, red bell peppers, lemon zest, fresh dill sprigs
PRO Tip:
Long, slender English cucumbers are the better choice because they have a richer flavor, are less watery, and have fewer seeds. Removing the seeds from the cucumbers serves several purposes – it makes a smoother puree, reduces bitterness, and for some people may reduce intestinal distress aftereffects.
How to make Chilled Cucumber Hummus Soup:
- Slice off about 9 thin slices of the cucumber and reserve for garnishing, covered with a damp paper towel. Peel remaining cucumber cut in half lengthwise and remove the seeds and cut into cubes. Cut green onions into 1-inch (2.5 cm) pieces. Place the cucumbers and onions in a blender. Add the shallots and pulse a few times.
- Add the yogurt, hummus, salt, pepper, lemon zest, and lemon juice. Puree until smooth. Taste and adjust seasonings – when cool, the flavors will be muted so season more heavily than normal.
- Chill the soup at least 4 hours or overnight. Before serving, taste again and adjust seasonings as needed. Ladle into cool serving bowls, garnish with the reserved cucumbers, a sprinkling of minced vegetables and a light drizzle of olive oil. Lay a sprig of dill on top and serve while cool.
PRO Tip:
White pepper is usually called for in light-colored dishes where the black spots of regular pepper would be distracting. You can use regular black pepper if that is all you have, but if you want the colors of this soup to shine, buy a bottle of ground white pepper.
PRO Tip:
Food’s flavors taste milder when cold, so be a little heavy handed with the seasonings while blending the soup. The soup will taste better when it is cold. And be sure to taste again once cold and make any adjustments that are needed.
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Gluten-Free Tips:
All of Sabra’s products are gluten-free so there is nothing you have to worry about when enjoying the hummus, singles, and guacamole.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Chilled Cucumber Hummus Soup (Gluten-Free)
Chilled Cucumber Hummus Soup is a delightful way to cool down on hot summer days. Refreshing and light, it is a beautiful beginning to a meal or serve it on its own with bread or sandwiches on the side. This is a beautiful way to use the abundant produce from your garden or the farmer’s market.
Ingredients
Soup
- 1 large English cucumber (or 3 regular cucumbers)
- 2 green onions, tough dark green ends and roots discarded
- 1 small shallot, peeled and minced
- 1 clove garlic, peeled and minced
- 1 tsp minced jalapeno peppers, optional
- 1/2 cup (120g) plain Greek yogurt
- 1/3 cup (82g) well-stirred Sabra Lemon Twist Hummus or plain hummus
- 2 tbsp firmly packed minced fresh dill
- 3/4 tsp kosher or fine sea salt, or to taste
- 1/2 tsp ground white pepper, optional
- 1/4 tsp grated lemon zest
- 1/2 tsp freshly squeezed lemon juice, or to taste
Garnishes
- Sliced cucumbers
- Finely chopped green onions
- Extra virgin olive oil, for drizzling
- Minced red onions or red bell peppers, optional
- Lemon zest, optional
- Fresh dill sprigs, optional
Instructions
- Prepare the Vegetables: Trim the end off one end of the cucumber and cut 8 thin slices. Reserve them for garnishing, covered with a damp paper towel to keep them moist.
- Peel the remaining cucumber and cut in half crosswise first and then each half halved lengthwise. Use a spoon to scrape the seeds out of each quarter then cut into cubes. Cut the trimmed green onions into 1-inch (2.5 cm) pieces. Transfer the cucumbers and onions to a blender. Add the shallots and pulse a few times to start pureeing the vegetables.
- Puree the Soup: Add the yogurt, hummus, salt, pepper, zest, and lemon juice to the cucumbers and onions. Puree until smooth. Taste and adjust the seasonings. Remember that foods' flavors taste milder when cold, so you can be a little heavy-handed with the seasonings now so the soup tastes good when you serve it cool or cold. Chill the soup thoroughly in the refrigerator - at least 4 hours or overnight.
- To Serve: Taste again, adding salt, white pepper, and/or lemon juice as needed. Ladle into chilled serving bowls, garnish with a slice or two of the reserved cucumbers, a sprinkling of minced vegetables if desired, and a light drizzle of the oil. Lay a sprig of fresh dill on top and serve while cool.
Recipe found at www.theheritagecook.com
Notes
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 199Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 948mgCarbohydrates: 25gFiber: 6gSugar: 9gProtein: 9g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in May 2016. The article was updated in 2024.
Disclosure: This post is sponsored by Sabra. Thank you for supporting my partnerships with brands that I love to work with and whose products I use regularly. As always, all opinions are my own.
