Chilled Cucumber Soup Recipe
This refreshing cucumber soup is flavored with fresh herbs and tangy yogurt, making it a delicious part of any summer meal!
Ingredients
- 2 seedless cucumbers peeled; 1/2 cup diced small, the rest coarsely chopped
- 1 ½ cups vanilla flavored Greek yogurt or plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 clove garlic peeled
- ⅓ cup loosely packed fresh dill weed
- ¼ cup loosely packed fresh flat-leaf parsley
- 2 tablespoons loosely packed tarragon (about 10 leaves)
- ¼ cup extra virgin olive oil plus more for drizzling
- ¼ teaspoon kosher salt more or less, to taste
- ½ medium red onion finely diced
Instructions
- In a blender, combine the chopped cucumber with the yogurt, lemon juice, garlic, dill, parsley, tarragon and 1/4 cup of extra virgin olive oil. Blend on high speed for 2 minutes, until smooth. Season with salt, cover and refrigerate for 2-8 hours to allow flavors to meld and develop. (You can serve and eat right away, but the flavor of the soup won't be nearly as refined and delicious.)
- Taste the soup for proper seasoning again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil, and serve.
Nutrition
Serving: 0.5cupCalories: 226kcalCarbohydrates: 19gProtein: 8gFat: 14gSaturated Fat: 1gCholesterol: 2mgSodium: 181mgPotassium: 464mgFiber: 1gSugar: 13gVitamin A: 925IUVitamin C: 18.9mgCalcium: 77mgIron: 2.1mg
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