Cucumber Soup Recipes

Douglas Keane is such a fan of chilled soups that he puts at least one on his menu every season including winter. The combination of cucumber and red wine vinegar in this recipe reminds him of the wonderful Greek salads he had growing up outside of Detroit, Michigan, home to a huge Greek community.

This pretty, fresh-tasting tomato soup is David Chang's riff on Greek salad: He tops it with tomatoes, olives, honeyed cucumbers and feta.

This tangy, luscious soup is an excellent make-ahead dish: Simply puree everything except the garnish, then chill. For a milder version, scale back on the serrano.

To turn this tangy and refreshing yogurt-based soup into a terrific light meal, simply add poached shrimp.

Chef Eric Skokan of Boulder, Colorado's Black Cat grows hundreds of vegetables at his farm, analyzing each variety for its best use. He prefers the Zagross Persian cucumber for this tangy soup.

Pepperoncini (long, thin Italian pickled chiles) give Marcia Kiesel's otherwise-mild soup an appealingly tangy flavor.

Jim Burke's cucumber soup with lime, garlic and ginger is light, refreshing and restorative; his kitchen staff jokes that it's like a mini spa treatment. For extra substance, Burke adds salt-roasted shrimp, avocado and a hit of spicy chile oil.

This cool, refreshing cucumber soup from Andrew Zimmern gets tang and creaminess from Greek yogurt and big, summery flavor from lots of fresh herbs.

This creatively conceived recipe will have you re-imagine the way you've eaten tuna until now.

Here is a decidedly refreshing soup to be consumed as a midday snack or as an appetizer.