A refreshing and light-weight chilly Cucumber Soup made with Greek yogurt and contemporary herbs. It’s simple to make, no cooking or heating the kitchen, making it excellent for a scorching summer season day.
Chilly Cucumber Soup
I really like a calming soup in the summertime, like this tomato gazpacho, as a starter to a meal or a light-weight lunch with a sandwich. It’s like a salad in soup type! There are a lot of variations of chilled cucumber soup, however for my model, I used Mediterranean components like cucumbers, yogurt, shallots, contemporary 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 12 months I grew so many cucumbers I couldn’t sustain. That’s after I began experimenting with contemporary cucumber soups and cherished 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.
- Simple to Make: Simply puree all of the components within the blender and refrigerate for just a few 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’d like to see it. Tag me in your pictures on Instagram or Fb!
What You’ll Want
The next components create a refreshing and flavorful chilled cucumber soup, excellent for a light-weight and cooling meal through the summer season. Scroll to the recipe card beneath 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 gentle onion taste with out overwhelming the soup.
- Herbs: Recent dill and mint add a shiny, refreshing high quality to the chilly cucumber soup.
- Lemon Juice supplies a burst of contemporary citrus
- Olive Oil helps steadiness 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 way to Make Cucumber Soup
To make this simple cucumber soup recipe, simply throw every part in a blender! See the recipe card beneath for the entire 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 fully easy. If it’s too thick, add slightly 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 vital.
- Walnut Garnish: Toss the reserved cucumber, walnuts, oil, and a pinch of salt in a small bowl.
- The way to Serve Cucumber Soup: Pour the soup into bowls, gently spoon the garnish on prime, and prime with contemporary dill.
Variations
- Cucumbers: English cucumbers work finest for this soup, however you possibly can use common cucumbers if that’s all you could have.
- Yogurt: Be happy 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 glorious mild lunch with some bread, but it surely additionally makes an amazing starter or facet dish for dinner. Under are some serving ideas:
- 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 time Salads: Greek Pasta Salad, Grilled Corn Salad, Mediterranean Bean Salad
Storage
It’s finest to eat this chilly cucumber soup throughout the first 24 hours of creating it. It will probably 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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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 fully easy, slowly shifting to essentially the most highly effective mode in your blender for the smoothest soup. The soup needs to be thick and easy and never want water, but when your cucumbers had 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 not than 24 hours or it should 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 vital.
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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 contemporary 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