Chilled Cucumber Soup
This refreshing chilled cucumber soup is a perfect appetizer for hot summer days. It's light, creamy, and bursting with flavor, making it a delightful dish to impress your guests or to enjoy at home.
Equipment
- 1 blender or food processor
- 1 measuring cups and spoons
- 1 cutting board
- 1 medium saucepan
- 1 mixing bowl
- 1 sieve optional, for smoother texture
Ingredients
- 4 medium cucumbers About 1.5 lbs; peel for smoother texture if desired.
- 1 cup plain Greek yogurt
- 1 cup vegetable broth Can adjust thickness of soup by adding more or less broth.
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic Minced.
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh dill or mint For garnish.
Instructions
- Begin by washing the cucumbers thoroughly. Peel them if you prefer a smoother texture, or leave the skin on for added color and nutrients.
- Cut the cucumbers into quarters, scoop out the seeds (if desired), and chop them into smaller pieces for easier blending.
- In a medium saucepan, heat the vegetable broth over low heat and add the minced garlic. Sauté for 1-2 minutes until fragrant. Remove from heat and let cool slightly.
- In a blender or food processor, combine the chopped cucumbers, Greek yogurt, sautéed garlic and broth mixture, olive oil, lemon juice, salt, and black pepper.
- Blend until the mixture is completely smooth. If you desire a silkier texture, you can strain the soup through a sieve into a mixing bowl.
- Chill the soup in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled in bowls, garnished with fresh dill or mint.
Notes
You can adjust the thickness of the soup by adding more or less broth.
For added flavor, consider incorporating green onions or a splash of vinegar.
This soup can be made a day in advance, as it keeps well in the refrigerator.