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 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 kind! There are various 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 additional 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 doable.
Why You’ll Love This Cucumber Soup Recipe
Final yr I grew so many cucumbers I couldn’t sustain. That’s after 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 preserve you hydrated on scorching summer season days.
- Straightforward to Make: Simply puree all of the substances within the blender and refrigerate for just a few hours.
- Wholesome: Primarily fabricated 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 images 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 in the course of the summer season. Scroll to the recipe card under for the precise measurements.
- Cucumbers: Use English cucumbers, additionally known 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 enhance
- Shallot provides a gentle onion taste with out overwhelming the soup.
- Herbs: Contemporary dill and mint add a shiny, refreshing high quality to the chilly cucumber soup.
- Lemon Juice supplies 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
The best way to Make Cucumber Soup
To make this straightforward cucumber soup recipe, simply throw all the things in a blender! See the recipe card under for the whole directions.
- Prep the Cucumbers: Reduce 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 utterly clean. If it’s too thick, add just a little water till it’s at your required consistency.
- Refrigerate the cucumber soup for not less than 4 hours or so long as in a single day.
- Earlier than serving the soup, stir it, examine 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.
- The best way to Serve Cucumber Soup: Pour the soup into bowls, gently spoon the garnish on high, and high with recent dill.
Variations
- Cucumbers: English cucumbers work greatest for this soup, however you could possibly use common cucumbers if that’s all you might have.
- Yogurt: Be at liberty to make use of entire 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 mild lunch with some bread, nevertheless it additionally makes an important starter or facet dish for dinner. Beneath are some serving solutions:
- Inexperienced Salads: Corn, Tomato, and Avocado Salad, Watermelon, Arugula, and Feta Salad, Nicoise Salad
- Sandwiches: Open-Confronted Tuna Sandwich, Heirloom Tomato Sandwich, Grilled Hen 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 constructing it. It may get bitter if it sits for too lengthy.
Extra Cucumber Recipes You’ll Love
Yield: 4 servings
Serving Dimension: 1 1/4 cups soup, 1/4 cup garnish
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Reduce 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 utterly clean, slowly shifting to essentially the most highly effective mode in your blender for the smoothest soup. The soup needs to be thick and clean and never want water, but when your cucumbers have been notably 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, coated (within the blender cup is ok) and chill for 4 hours, or as much as in a single day (however now not than 24 hours or it’ll turn out to be bitter).
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When able to serve, stir the soup, examine 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
