Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
4 hr 30 min
Prep:
30 min
Inactive:
4 hr
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces. Stand them upright and trim the bottom so they are level and won't fall over. Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a "shooter" glass. Put in a bowl and refrigerate until ready to use.

In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours. This will give the soup time to meld all the flavors together and let the juices from the vegetables mix.

When ready to serve, spoon the soup into the cucumber shooter glasses and serve. Let your guests enjoy the soup, then eat the "so called shooter glass".

A great refreshing chilled soup.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Meatball-Tortellini Soup

Recipe courtesy of Food Network Kitchen

Italian Meatball Soup

Recipe courtesy of Ree Drummond

Vegan Cream of Broccoli Soup

Recipe courtesy of Food Network Kitchen

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Asparagus and Bread Soup with Pancetta

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.