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Spicy Cucumber Soup


This is a very spicy soup. I cut back on the cayenne and red pepper flakes in the recipe.

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Rate this recipe 4.2/5 (6 Votes)


  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 teaspoons minced garlic
  • 2 cucumbers, peeled, seeded and chopped
  • 2 yukon gold potatoes, cooked
  • 1 cup vegetable broth
  • 1/2 cup soy or almond milk
  • 2 tablespoons soy sauce
  • 1 teaspoon dried parsley
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons curry powder
  • 1 teaspoon sesame oil


Cooking time 50mins
Adapted from


Step 1

Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, cooked potatoes and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup, except for a little bit if you want it to be chunkier, to a blender, and carefully puree until the soup is creamy. Add in the chunky soup that was left out and serve.


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