Chilled cucumber soup is so reviving on a hot summer day. Especially now, when the gardens and markets are bursting with fresh cucumber, you want to take advantage of the local produce. Tasty and easy, this soup is also filling and nutritious.
How to make Refreshing Cucumber Soup, chilled.
Aug. 23, 2020 Deborah Esplin
Ingredients for Refreshing Cucumber Soup, chilled
½ cucumber, chopped
125 mL (½ cup_ plain yogurt, regular or Greek for extra thickness and protein
15 mL (1 tbsp) lemon juice
30 mL (2 tbsp.) olive oil
Provence herb mix or ground Tarragon & Summer
Salt, pepper, onion powder, garlic powder
Preparation of Refreshing Cucumber Soup, chilled
Chop the cucumber and parsley. Reserve a few pieces of chopped cucumber and dice them finely. Put the larger pieces of cucumber and parsley in a blender. Add the olive oil, lemon juice, and yogurt. Blend until liquid. Add the seasonings. Cool in the fridge for at least one hour. Serve in bowls, chilled if desired, and sprinkle the chives and finely diced cucumber on top.
This recipe makes 2 bowls of soup. You can scale it up for more.
TIP: You can adjust the quantities of lemon juice, and seasoning to suit your taste. I personally like a little more lemon than listed above.
Check out my other refreshing cucumber recipes. Together, they make a great meal.
Check out these other recipe ideas: Recipes from The Daily Basil Blog.
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Comments are welcome. I would love to know what you think.