Chilled Cucumber and Fennel Soup

I love chilled soups in the summer.  You get to take advantage of the tasty fresh produce and they provide cooling relief from the summer heat.

This is a super easy recipe that is super delicious with its bright/fresh flavours (and it is great for those of us who are dieting).

In Pictures:

Soup Ingredients

Ingredients gathered, ready to prepare.  Cucumber makes a great soup base, either on its own or in combination with other flavours.  I had some tarragon and dill in the fridge so I threw those in as well.


The fennel is sliced thin and steamed.  Firm vegetables need to be steamed/softened in order to puree well.  It took about 10 minutes for these to soften up.

IMG_9134 copy Tarragon

Peel and cube your cucumber.  Clean your herbs.  (I used about 1/2 bunch of dill and a few tablespoons of tarragon).


Add everything to a blender and puree well.  I added in some nonfat Greek yoghurt to provide a little tartness and creaminess.  (If I wasn’t dieting, I would have added some whipping cream or creme fraiche.)  Salt and pepper to tase.  Chill and serve.

Chilled Cucumber Fennel Soup


  • 2 Fennel bulbs, sliced thin
  • 2 English cucumbers, peeled and roughly chopped
  • 1 clove garlic
  • Herbs – tarragon, dill, chives whatever you have around
  • 125 mL/ 1/2 cup Greek Yoghurt (or creme fraiche)
  • Salt and Pepper


  1. Steam fennel until soft.  8 – 12 minutes. Cool.
  2. Place all ingredients in a blender and puree until very smooth.
  3. Add yoghurt and salt and pepper to taste.
  4. Chill.

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