Chinese Cucumber Soup

READY IN: 20mins
Recipe by drhousespcatcher

Twelve Months of Monastery Soups

Top Review by Chickenzombies

Yummy soup, though a little too much sesame oil. I made this twice, the 2nd time adding 2 cloves chopped garlic, cutting the sesame oil in half, and using low-sodium organic chicken broth, and this turned out delicious. I've been looking for a warm, non-creamy cucumber soup recipe for a long time, and this is wonderful. Super easy to make too.

Ingredients Nutrition


  1. Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper.
  2. Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes.
  3. Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger- and blend well.
  4. Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do.

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