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Cold Cucumber Mint Soup with Chia Seeds

Soups are always nutritious and instantly rejuvenates us… A delicately flavoured soup enriches our body and our soul altogether…

This is a quick and frequently made soup at my home in summers. Loaded with the goodness of Cucumber, Chia Seeds, Apple Cider Vinegar and rice stock, it’s a wholesome meal by itself!

The recipe calls for:

Cucumber that acts as a cooling agent in warm summer days…

Mint to elevate the flavour and a refreshing taste,

Potato and Onion to thicken the soup (Onions, again enhances the flavour)

Rice Stock that acts as the base of the soup and as a natural body coolant.

Raw Apple Cider Vinegar that instantly peps up the flavour of the soup distinctively.  

Chia Seeds a superfood (that are rich Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber) to make it a nutrients-rich recipe.

This delicious soup can be relished at any time of the day be it in mid-morning or afternoon…it’s a great pick to serve in parties as it can be made in advance and chilled in fridge.


Cold Cucumber Mint Soup with Chia Seeds

A simple, nourishing soup that is so refreshing to beat the summer heat…Loaded with the goodness of Cucumber, Chia Seeds, Apple Cider Vinegar and rice stock, it’s a wholesome meal by itself!
Course Soup
Cuisine Fusion, Indian
Keyword Chia Seeds, Cold Cucumber Mint Soup, Cold Soup, Healthy, Summer Cooler
Prep Time 10 minutes
Cook Time 10 minutes
For Preparing Rice Stock 30 minutes
Total Time 50 minutes
Servings 6 people
Author Delicious Galore


  • Deep-bottomed Vessel / Pressure Cooker
  • Blender


  • 2 cups Cucumber peeled and cubed
  • 1 medium sized Onion finely chopped
  • 1 small sized Potato peeled and boiled
  • 10-12 Fresh Mint Leaves torn into pieces
  • 2 tsp Chia Seeds
  • ½ tsp Apple Cider Vinegar or as per your taste
  • Salt & pepper to taste
  • 2 tsp Butter
  • 3 cups Rice stock


  • Soak raw chia seeds in enough water for 3-4 hours.
  • To prepare rice stock – In a deep bottomed vessel, boil 1 cup of rice in 9-10 cups of water in slow flame (you can opt for pressure cooking also). Let it cool and strain the stock. Keep it refrigerated till use.
  • Saute onion in 2 tsp of butter till it turns golden in colour. Add cucumber, mint leaves and saute for a minute till a nice minty flavour emits.
  • Blend the veggies along with boiled potato into a coarse paste. Transfer it to a large vessel. Add chilled rice stock, soaked chia seeds, ACV, salt and pepper.
  • Mix well till everything gets incorporated well and the soup looks smooth and lump-free.
  • Adjust the seasonings and also the quantity of rice stock to get the soup consistency as per your choice.
  • Keep the soup refrigerated until use and serve cold.

For more recipes with Chia Seeds, plz checkout Almond Chia Seeds Laddu, Chia Seeds Idly Powder.

Happy Cooking!