Spicy Cucumber Soup

Spicy Cucumber Soup

29 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Recipe by  Chelsea!

“This vegetarian soup is thick and savory with just the right amount of kick from curry and spices.”

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Adjust Servings

Original recipe yields 4 servings



  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, 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 to a blender, and carefully puree until the soup is creamy yet slightly grainy.

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Reviews (29)

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This soup was very good, and very spicy. I was looking for something to make with my cucumbers (other than pickles), and found this recipe. Unlike most of the other cucumber soups, this is hot and doesn't require sour cream. I recommend this recipe. Be careful when blending it, though, so it doesn't explode out of your blender and all over, making a mess or burning you.



This soup was a hit! My kitchen smells delicious and I can't wait to try it again. What I did differently: - omitted the crushed red pepper flakes - used chicken broth instead of vegetable - used 4 smallish cucumbers - added 3 small potatoes What I plan to do differently next time: - half the cayenne pepper (at least) - puree half of the soup to a chunky consistency, and puree the other half to a creamier consistency I didn't believe the reviewers who said it was too spicy. We love spicy food so the only thing I omitted was the crushed red pepper, because we didn't have any on hand. It wasn't spicy enough to stop me from eating two bowls of it -- but I do think that next time I will at least halve the cayenne pepper. If it's still too spicy after that, I may cut back on the curry. I think the curry is part of what makes this so tasty though, so that's the last thing I'll consider cutting back. My husband didn't like the creamy consistency, so I'm going to try leaving half of the soup a little chunkier for him next time. My husband is not a soup lover, and we were both a little wary of cucumber soup -- but he really seemed to enjoy this soup so it's definitely going to be a keeper for our family!



Great ideas to spice up cucumber soup. I skipped the red pepper flakes and used fresh tomatillos and two fresh serrano chili peppers instead for the heat. I also included 3 very small russet potatoes and had chix broth, not veggie broth. Very tasty.

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Amount Per Serving (4 total)

  • Calories
  • 133 cal
  • 7%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 11.3 g
  • 4%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 583 mg
  • 23%

Based on a 2,000 calorie diet



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Spicy Sweet Potato and Coconut Soup


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Cold Cucumber Cream Soup