Home/Blog/Cold Cucumber Soup, with Perfect Macros

Cold Cucumber Soup, with Perfect Macros

By Holly Darnell, RD

August 15, 2024

When it comes to the best August vegetables, cucumber is one of the top choices. Mostly used in salads and sandwiches, it also works wonderfully in a chilled cucumber soup. This delicious recipe is a great option for a starter at dinnertime or as an accompaniment to a lunchtime sandwich, for example.

With the addition of Multi Collagen Protein, this recipe also adds valuable skin- and joint-supporting protein to make this a great balanced macronutrient dish, with just 7 grams of carbohydrates, 12 grams of healthy fats and 10 grams of protein for a 170 calorie serving.

Cucumber Soup Ingredients

A vitamin K powerhouse, cucumber benefits include supporting bone, skin and brain health. Each serving of this cold cucumber soup delivers 62 percent Daily Value (DV*) of vitamin K.

Vitamin K helps to activate proteins that can mineralize bones, making them stronger. Vitamin K also helps improve nutrient absorption, in this case calcium, which also helps with bone health.

Studies also indicate that vitamin K can help protect the skin and may help boost cognitive health, including among older adults.

Cucumber is also very low in calories yet provide a lot of flavor.

Speaking of flavor, shallots and garlic impart distinct and sophisticated flavor to this soup. Both are allium vegetables that contain organosulfur compounds that support healthy levels of cholesterol and overall heart health.

Whole milk Greek yogurt is also used to provide the creamy texture along with protein and calcium. If you’re daily sensitive, go with coconut yogurt.

Three herbs in fresh dill, parsley and basil also complete this dish, perfectly marrying with the cucumber flavor. They also are loaded with antioxidants.

Olive oil provides some healthy fats, as this soup would fit on any Mediterranean diet menu. Lemon juice imparts a little bitterness and also supplies plenty of vitamin C.

Lastly, Multi Collagen Protein helps boost our natural collagen levels for better skin, joint and gut health. It blends easily and flavorlessly into this cucumber soup.

*Daily Value: Percentages are based on a diet of 2,000 calories a day.

How to Make Cucumber Soup

First, chop two English seedless cucumbers and reserve about one-half cup for topping. English style cucumbers are recommended because they’re less bitter.

Peel the shallot and chop it up finely. Same deal with the garlic.

Add the chopped cucumber, shallot and garlic to a high-speed blender along with the fresh dill, Italian parsley and basil. Add Greek yogurt, Multi Collagen Protein, sea salt and olive oil (choose extra virgin) as well.

Lastly juice two lemons and add the juice, around three tablespoons, to the blender. Blend well, until smooth.

Put in the refrigerator for at least four hours.

Pour the soup into bowls. Top with reserved cucumber slices, olive oil and fresh dill.

This recipe will keep in the fridge for up to three days.

Other Summer Recipes with Collagen

• Green goddess dressing

• Frozen watermelon margarita mocktail

• Gut-supporting green smoothie

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.