Asian Cucumber Soup

Serve this summertime cucumber soup when you're craving a lighter meal.  It features classic Asian flavors like cilantro, fresh ginger, and Sriracha.

Yield: 4 servings (serving size: 1 1/4 cups soup with 1/2 teaspoon oil)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 30%
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 2.4g
  • Carbohydrate: 13.9g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 488mg
  • Calcium: 44mg


  • 1 (1-ounce) slice day-old white bread or other firm white bread, torn into pieces
  • 1 cup chopped yellow bell pepper
  • 1/2 cup chopped green onions
  • 3 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons minced peeled fresh ginger
  • 2 pounds cucumber, peeled, halved lengthwise, seeded, and chopped
  • 1 small garlic clove, minced
  • 1 2/3 cups organic vegetable broth (such as Swanson Certified Organic), divided
  • 3 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/2 to 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1/4 teaspoon salt
  • 2 teaspoons roasted peanut oil


  1. Place bread in a blender. Pulse 10 times or until coarse crumbs form. Place breadcrumbs in a large bowl.
  2. Combine bell pepper and next 5 ingredients (through garlic). Place half of bell pepper mixture and 1 cup broth in blender, and process until smooth. Add pureed bell pepper mixture to breadcrumbs; stir well. Repeat procedure with remaining bell pepper mixture and remaining 2/3 cup broth. Stir in vinegar, sugar, Sriracha, and salt. Spoon 1 1/4 cups soup into each of 4 bowls, and drizzle each serving with 1/2 teaspoon oil.
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