Description
This chilled cucumber soup is a refreshing and creamy summer starter or side dish featuring fresh Persian cucumbers, Greek yogurt, and vibrant herbs. Enhanced with lemon juice and garlic, it's naturally gluten-free and perfect for a light, cool meal or appetizer.
Ingredients
Main Ingredients
- 6 Persian cucumbers, thinly sliced (reserve a few slices for garnish)
- 1½ cups plain whole milk Greek yogurt
- ¾ cup fresh basil leaves
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, plus more for garnish
- 1 garlic clove
- ¾ teaspoon sea salt
- ½ teaspoon honey
- Freshly ground black pepper, to taste
- Fresh mint or chives, for garnish
Instructions
- Prepare Ingredients: Thinly slice the Persian cucumbers, setting aside a few slices for garnish later. Gather the Greek yogurt, fresh herbs, olive oil, lemon juice, garlic, salt, honey, and pepper.
- Blend Soup Base: In a blender, combine the cucumbers, Greek yogurt, fresh basil leaves, extra-virgin olive oil, fresh lemon juice, fresh dill, garlic clove, sea salt, honey, and several grinds of freshly ground black pepper. Blend until the mixture is completely smooth and creamy.
- Chill: Transfer the blended soup to a bowl or container, cover, and chill in the refrigerator for at least 4 hours. This step allows the flavors to meld and the soup to become refreshingly cold.
- Serve: Before serving, ladle the soup into bowls. Drizzle with a bit of extra-virgin olive oil for added richness. Garnish with the reserved cucumber slices, freshly ground black pepper, and fresh dill, mint, or chives according to your preference. Serve immediately cold.
Notes
- Use Persian cucumbers or other thin-skinned cucumbers to avoid peeling and reduce bitterness.
- Greek yogurt provides creaminess and a tangy flavor; use whole milk Greek yogurt for best texture.
- Adjust the amount of lemon juice and honey to balance acidity and sweetness based on your taste.
- This soup is best served cold and can be made up to a day in advance.
- For a vegan variation, substitute Greek yogurt with unsweetened plant-based yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean