Summer heat and humidity makes it hard to turn on the stove and heat up the house. Today’s recipe is perfect for hot August days, but is easy and tasty enough for any day. Cold cucumber soup is a quick-to-make, refreshing, and flavorful cold soup. and it helps use all those fresh cucumbers from the garden. Perfect to serve as an appetizer, side dish, or for a light, healthy main dish. I’m using Greek yogurt low fat but you can certainly use regular Greek yogurt too. Add lemon juice, minced shallots and fresh herbs and blend. Refrigerate at least 4 hours up to overnight for a wonderful mouthful of cold goodness.
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Cold Cucumber Soup
Use organic when available. Makes 6 servings of 1/2 cup
Ingredients
- 2 large English or seedless cucumbers peeled, seeded, sliced
- 2 cups plain Greek yogurt
- 1 shallot minced
- 1 clove garlic minced
- 1/4 tsp ground cumin
- 3 tsp chopped fresh dill
- 1/4 cup fresh parsley chopped
- 1 lemon juiced (or lime)
Instructions
- In a blender or food processor, add cucumbers, yogurt, shallot, garlic, fresh dill & parsley, lemon juice and ground cumin.
- Puree for 1 minute until smooth
- Taste and adjust seasoning, add salt and white pepper to taste
- Refrigerate for at least 4 hours until cold
- Optional garnish of sliced cucumbers, fresh herbs
- Serve well chilled
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