Chilled Cucumber Soup: The Perfect Summer Soup
Every summer calls for a super refreshing and healthy recipe that’s not only easy to prepare but also incredibly nourishing. Picture a bowl of Chilled Cucumber Soup; it shouts freshness, radiates reviving vibes, and cools the palette in warm weather.
Why Make Chilled Cucumber Soup
Loaded with nutritious cucumbers and enhanced with the tartness of fresh lemon juice and richness of Greek yogurt, this chilled cucumber soup recipe can be your guilt-free indulgence when you’re watching your diet. It’s also delightfully versatile—serve it for lunch, dinner, or as a palate cleanser during multi-course meals.
How to Make Chilled Cucumber Soup
Ingredients:
– 3 large cucumbers, peeled and diced
– 1 cup plain Greek yogurt
– 1 clove garlic, minced
– 1/4 cup fresh dill, chopped
– 2 tbsp fresh lemon juice
– 1 cup vegetable broth
– Salt and pepper to taste
– Optional: sliced radish and extra dill for garnish
Directions:
1. In a blender add the cucumbers, Greek yogurt, garlic, dill, and lemon juice. Blend to obtain a smooth texture.
2. Add the vegetable broth, salt, and pepper. Blend again to mix all ingredients well.
3. Pour the soup into a bowl or airtight container and refrigerate for an hour to let it chill.
4. Serve chilled in bowls, using sliced radishes and sprinkles of dill for garnish, if desired.
How to Serve Chilled Cucumber Soup
Serve this soup as a refreshing appetizer or light lunch, especially on warm days. A sprig of fresh mint or a swirl of cream can enhance the presentation. Accompany it with some warm crusty bread for a fuller meal.
How to Store Chilled Cucumber Soup
Store the cucumber soup in an airtight container in the refrigerator. It’ll keep well for 2-3 days. The soup does not freeze well due to the high water content of cucumbers.
Tips to Make Chilled Cucumber Soup
1. Use freshly squeezed lemon juice for best flavor.
2. Garnish the soup with fresh herbs like dill, mint, or even basil for an aromatic twist.
3. To make the soup vegan, replace Greek yogurt with coconut milk or vegan yogurt.
Variations
For an Asian twist, add a bit of ginger and substitute lemon juice with lime juice. Top with sesame seeds before serving.
FAQs
1. Can I use regular yogurt instead of Greek yogurt?
Yes, though it may make the soup slightly thinner.
2. Can I make this soup without a blender?
Yes. Use a grater or food processor to shred the cucumbers, then mix the ingredients.
3. Is this soup suitable for vegans?
Yes, just replace the Greek yogurt with a plant-based substitute.