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 time 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 a lot of variations of chilled cucumber soup, however for my model, I used Mediterranean elements 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 attainable.
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 hold you hydrated on scorching summer time days.
- Simple to Make: Simply puree all of the elements within the blender and refrigerate for just a few hours.
- Wholesome: Primarily fabricated from cucumbers and Greek yogurt, soup is a nutritious meal filled with nutritional vitamins and protein.
In case you make this simple cucumber soup recipe, I’d like to see it. Tag me in your images on Instagram or Fb!
What You’ll Want
The next elements create a refreshing and flavorful chilled cucumber soup, good for a lightweight and cooling meal throughout the summer time. 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 light 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 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
The way to Make Cucumber Soup
To make this simple cucumber soup recipe, simply throw all the pieces 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 easy. If it’s too thick, add somewhat 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, verify the seasoning, and add extra salt and pepper if mandatory.
- 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 recent dill.
Variations
- Cucumbers: English cucumbers work finest for this soup, however you would use common cucumbers if that’s all you will 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 straightforward cucumber soup is an glorious gentle lunch with some bread, however it additionally makes an awesome starter or aspect dish for dinner. Under are some serving recommendations:
- 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 finest to eat this chilly cucumber soup inside the first 24 hours of creating it. It may well 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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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 easy, slowly shifting to probably 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 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 ok) and chill for 4 hours, or as much as in a single day (however not than 24 hours or it is going to develop into bitter).
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When able to serve, stir the soup, verify the seasoning, and add extra salt and/or pepper if mandatory.
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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
