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Food as Medicine: Cool Cucumber Soup

With the warm weather upon us, cool cucumber soup is the perfect healthy dish to stay refreshed and hydrated during this summer!

Cucumbers are packed with healthy nutrition and low in calories. As a superfood, they contain high amounts of vitamins K and A, which aid the body in protecting itself against conditions such as osteoporosis, heart disease, and some cancers. Additionally, cucumbers are good sources of phytonutrients (plant chemicals that have protective properties). Three phytonutrients in particular -- flavonoids, cucurbitacins and lignans -- have antioxidant properties, which give cucumbers the ability to cleanse the body of old waste materials and chemical toxins that may lead to disease. To top things off, cucumbers are 95% water, so consuming them is a great way to replenish fluids during the summer.

Please see our easy and refreshing Cool Cucumber Soup recipe below!


Cool Cucumber Soup


  • 1 cucumber, julienned

  • 1/4 tsp garlic, finely minced

  • 1 green onion, finely chopped

  • 1 1/2 cup of spring or filtered water

  • 2 tbsp soy sauce or tamari sauce

  • 4 tbsp rice vinegar

  • 1 tbsp Manuka honey

  • 1 tsp sea salt

  • 1 tsp toasted sesame seeds

  • Optional:

    • 1/2 cup dried seaweed (wakame)

    • 1/2 tsp gochugaru (red chili pepper) or 1 red chili, thinly sliced


  1. If using dried seaweed, soak it in warm filtered water for about 10 minutes, or until fully rehydrated.

  2. Drain the seaweed water.

  3. Make the broth by mixing spring water, soy sauce, honey, vinegar, garlic, and salt in a bowl.

  4. Add the seaweed, julienned cucumber, the chopped green onion to the broth.

  5. Top off the broth by sprinkling in sesame seeds.

  6. For spice, feel free to add gochugaru or red chili.

  7. Keep the soup chilled in the refrigerator until ready to serve.




DiLonardo, M. J. (2022, September 23). Health Benefits of Cucumber. WebMD. Retrieved May 16, 2023, from

Jane, J. (2017, May 15). Cucumbers Are Low-Calories & One Of The World's Healthiest Foods. Science Times.

Mukherjee, P. K., Nema, N. K., Maity, N., & Sarkar, B. K. (2013). Phytochemical and therapeutic potential of cucumber. Fitoterapia, 84, 227-236. ScienceDirect.



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