Cucumber Soup

A hot or even warm bowl of soup can become a big turn-off when the temperature is high, but refreshing soups are a different story.

This cool and tender soup, loaded with fresh cucumbers, is a great way to beat the heat.

In addition, the recipe is really time-saving.

Serve this yummy soup on a hot summer day right from your fridge and take advantage of its freshness and healthiness.


  • 2 cucumbers
  • 2 liters of water
  • 6 tbsp wheat flour
  • 1-2 tbsp sunflower oil
  • 1 tbsp sharp tomato sauce
  • lemon juice – to taste
  • fresh dill – to taste
  • nutmeg – to taste
  • salt – to taste


Rinse cucumbers thoroughly. Peel and slice the cucumbers. Wash and chop dill finely.

Put the cucumber peels in a pan and pour them with water for 20 minutes. Add tomato sauce and dill. Stir to combine. Filter the prepared broth.

Combine the broth with cucumbers and cook the mixture for 15 minutes. Preheat sunflower oil and sauté wheat flour until it changes the color. Then dissolve the flour with a small amount of broth.

Dress the soup with flour at the end of boiling. Adjust salt to your taste. Add nutmeg and stir everything carefully. Then add lemon juice. Boil the soup for a while and then cool it. Serve chilled.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for a cucumber soup? If so, please let us know in the comments below or write us an e-mail.