A refreshing and lightweight chilly Cucumber Soup made with Greek yogurt and recent herbs. It’s straightforward to make, no cooking or heating the kitchen, making it good for a scorching summer season day.
Chilly Cucumber Soup
I really like a relaxing soup in the summertime, like this tomato gazpacho, as a starter to a meal or a lightweight lunch with a sandwich. It’s like a salad in soup type! There are numerous variations of chilled cucumber soup, however for my model, I used Mediterranean substances like cucumbers, yogurt, shallots, recent dill and mint, and a splash of lemon juice. The cucumber-walnut garnish makes it heartier with a little bit of fats and further texture. It does want just a few hours within the fridge to let the flavors come collectively, however after 24 hours, the cucumber soup begins tasting bitter, so I like to recommend chilling it for as little time as attainable.
Why You’ll Love This Cucumber Soup Recipe
Final yr I grew so many cucumbers I couldn’t sustain. That’s once I began experimenting with recent cucumber soups and beloved how this turned out. It’s creamy, refreshing and really easy to make!
- Refreshing: This chilly cucumber soup will maintain you hydrated on scorching summer season days.
- Simple to Make: Simply puree all of the substances within the blender and refrigerate for just a few hours.
- Wholesome: Primarily manufactured from cucumbers and Greek yogurt, soup is a nutritious meal full of nutritional vitamins and protein.
When you make this straightforward cucumber soup recipe, I’d like to see it. Tag me in your pictures on Instagram or Fb!
What You’ll Want
The next substances create a refreshing and flavorful chilled cucumber soup, good for a lightweight and cooling meal through the summer season. Scroll to the recipe card under for the precise measurements.
- Cucumbers: Use English cucumbers, additionally referred to as scorching home cucumbers, which have smaller seeds, thinner skins, and a sweeter style than common cucumbers.
- Nonfat Greek Yogurt for a creamy texture and protein increase
- Shallot provides a gentle onion taste with out overwhelming the soup.
- Herbs: Contemporary dill and mint add a vibrant, refreshing high quality to the chilly cucumber soup.
- Lemon Juice offers a burst of recent citrus
- Olive Oil helps stability the flavors and improves the feel.
- Salt and Pepper season the soup and improve all of the flavors. I exploit white pepper as a result of it doesn’t present within the soup, however black pepper works, too.
- Walnut-Cucumber Garnish: Chopped cucumber, toasted walnuts, olive, and salt
Learn how to Make Cucumber Soup
To make this straightforward cucumber soup recipe, simply throw the whole lot in a blender! See the recipe card under for the entire directions.
- Prep the Cucumbers: Minimize a 4-inch piece off one of many cucumbers. Halve it, take away the seeds, and finely chop it for the garnish. Peel the remaining cucumbers, seed them, and roughly chop.
- Mix the Soup: Put the peeled cucumber, yogurt, shallot, herbs, lemon juice, olive oil, salt, and pepper within the blender and mix till fully clean. If it’s too thick, add just a little water till it’s at your required consistency.
- Refrigerate the cucumber soup for at the very least 4 hours or so long as in a single day.
- Earlier than serving the soup, stir it, verify the seasoning, and add extra salt and pepper if needed.
- Walnut Garnish: Toss the reserved cucumber, walnuts, oil, and a pinch of salt in a small bowl.
- Learn how to Serve Cucumber Soup: Pour the soup into bowls, gently spoon the garnish on prime, and prime with recent dill.
Variations
- Cucumbers: English cucumbers work greatest for this soup, however you can use common cucumbers if that’s all you’ve gotten.
- Yogurt: Be at liberty to make use of complete milk or reduced-fat Greek yogurt.
- Herbs: Swap one of many herbs with tarragon or basil.
- Nuts: Substitute toasted pecans or walnuts.
What to Serve with Chilly Cucumber Soup
This easy cucumber soup is an wonderful gentle lunch with some bread, nevertheless it additionally makes an excellent starter or aspect dish for dinner. Under are some serving options:
- Inexperienced Salads: Corn, Tomato, and Avocado Salad, Watermelon, Arugula, and Feta Salad, Nicoise Salad
- Sandwiches: Open-Confronted Tuna Sandwich, Heirloom Tomato Sandwich, Grilled Rooster Panini
- Protein: Grilled Steak with Tomatoes, Grilled Lemon-Dijon Skewers, Pork Chops with Dijon Herb Sauce
- Grilled Seafood: Grilled Shrimp, Grilled Salmon Bruschetta, Grilled Crab Legs
- Summer season Salads: Greek Pasta Salad, Grilled Corn Salad, Mediterranean Bean Salad
Storage
It’s greatest to eat this chilly cucumber soup inside the first 24 hours of creating it. It may possibly get bitter if it sits for too lengthy.
Extra Cucumber Recipes You’ll Love
Yield: 4 servings
Serving Measurement: 1 1/4 cups soup, 1/4 cup garnish
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Minimize a 4 inch piece off one of many cucumbers, then halve it lengthwise, take away the seeds, and finely chop. Save this unpeeled cucumber for the garnish.
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Peel the remaining cucumber, seed it, and roughly chop.
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In a blender, mix the peeled cucumber, yogurt, shallot, dill, mint, lemon juice, 3 teaspoons of olive oil, the salt, and pepper to style. Mix till fully clean, slowly transferring to essentially the most highly effective mode in your blender for the smoothest soup. The soup must be thick and clean and never want water, but when your cucumbers have been significantly small, add a really small of water to assist the blender, 1 teaspoon at a time, till it reaches your required consistency.
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Switch the soup to the fridge, lined (within the blender cup is okay) and chill for 4 hours, or as much as in a single day (however now not than 24 hours or it is going to change into bitter).
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When able to serve, stir the soup, verify the seasoning, and add extra salt and/or pepper if needed.
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In a small bowl, mix the reserved cucumber, the toasted walnuts, the remaining 1 teaspoon olive oil, and a pinch of salt and toss to mix.
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Pour the soup into bowls, divide the garnish between them, gently spooning it on so it doesn’t sink to the underside, and serve topped with extra recent dill.
Final Step:
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Serving: 1 1/4 cups soup, 1/4 cup garnish, Energy: 169 kcal, Carbohydrates: 13 g, Protein: 11 g, Fats: 9.5 g, Saturated Fats: 1.5 g, Ldl cholesterol: 2.5 mg, Sodium: 250.5 mg, Fiber: 3 g, Sugar: 7.5 g
