A refreshing and lightweight chilly Cucumber Soup made with Greek yogurt and recent herbs. It’s simple to make, no cooking or heating the kitchen, making it good for a scorching summer 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 components 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 a number of 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 12 months I grew so many cucumbers I couldn’t sustain. That’s after I began experimenting with recent cucumber soups and liked 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 components within the blender and refrigerate for a number of hours.
- Wholesome: Primarily product of cucumbers and Greek yogurt, soup is a nutritious meal full of nutritional vitamins and protein.
In case you make this simple cucumber soup recipe, I might like to see it. Tag me in your images on Instagram or Facebook!
What You’ll Want
The next components 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 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 increase
- Shallot provides a light onion taste with out overwhelming the soup.
- Herbs: Contemporary dill and mint add a vivid, refreshing high quality to the chilly cucumber soup.
- Lemon Juice gives a burst of recent citrus
- Olive Oil helps steadiness the flavors and improves the feel.
- Salt and Pepper season the soup and improve all of the flavors. I take advantage of 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
How one can Make Cucumber Soup
To make this simple cucumber soup recipe, simply throw the whole lot in a blender! See the recipe card under for the whole directions.
- Prep the Cucumbers: Lower 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 a bit water till it’s at your required consistency.
- Refrigerate the cucumber soup for a minimum of 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 essential.
- Walnut Garnish: Toss the reserved cucumber, walnuts, oil, and a pinch of salt in a small bowl.
- How one can Serve Cucumber Soup: Pour the soup into bowls, gently spoon the garnish on prime, and prime with recent dill.
Variations
- Cucumbers: English cucumbers work finest for this soup, however you could possibly use common cucumbers if that’s all you could have.
- 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 straightforward cucumber soup is an excellent light lunch with some bread, nevertheless it additionally makes an excellent starter or side dish for dinner. Beneath are some serving options:
- Inexperienced Salads: Corn, Tomato, and Avocado Salad, Watermelon, Arugula, and Feta Salad, Nicoise Salad
- Sandwiches: Open-Faced Tuna Sandwich, Heirloom Tomato Sandwich, Grilled Chicken 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 time Salads: Greek Pasta Salad, Grilled Corn Salad, Mediterranean Bean Salad
Storage
It’s finest to eat this chilly cucumber soup inside the first 24 hours of creating 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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Lower 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 okay) and chill for 4 hours, or as much as in a single day (however now not than 24 hours or it’s going to develop into bitter).
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When able to serve, stir the soup, examine the seasoning, and add extra salt and/or pepper if essential.
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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
