why make this recipe
Cold Cucumber Soup is a refreshing dish perfect for warm days. It is light, healthy, and easy to make. With its natural ingredients, this soup offers a burst of flavor while keeping you cool. It’s a great way to enjoy cucumbers, especially when they are in season. This soup is also versatile, making it a fantastic addition to any meal or as a stand-alone dish.
how to make Cold Cucumber Soup
Ingredients:
- 2 large cucumbers, optionally peeled and diced
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 green onion, coarsely chopped
- 2 tablespoons fresh dill, coarsely chopped
- 2 tablespoons fresh parsley, coarsely chopped
- Water, to achieve desired consistency
- Salt to taste
Directions:
- Start by washing the cucumbers. You can peel them if you prefer a smoother texture.
- Place the cucumbers, yogurt, lemon juice, Dijon mustard, green onion, dill, and parsley in a blender.
- Add some water to help blend the ingredients together smoothly.
- Blend until everything is well mixed and reaches your desired consistency. If you like a smoother soup, you can strain it through a sieve.
- Chill the soup in the fridge for at least an hour or up to overnight to let the flavors meld.
how to serve Cold Cucumber Soup
Serve Cold Cucumber Soup in bowls. You can garnish it with extra herbs like dill or parsley for a nice touch. Pair it with crusty bread or serve it as a starter before a main meal. Enjoy it cold for the best flavor!
how to store Cold Cucumber Soup
You can store any leftover soup in an airtight container in the fridge. It will last for about 3-4 days. Make sure to stir well before serving again, as it may separate slightly in the fridge.
tips to make Cold Cucumber Soup
- For a creamier texture, use full-fat yogurt.
- If you want a bit of spice, add a pinch of cayenne pepper or some chopped jalapeños.
- Using fresh herbs is key for the best flavor, so choose fresh dill and parsley instead of dried.
variation
You can change up this recipe by adding other vegetables like bell peppers or onions. You could also try adding avocado for a richer taste. For a twist, consider blending in some fresh mint leaves.
FAQs
Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt will give a thicker texture and add more protein.
Is it necessary to peel the cucumbers?
It’s not necessary, but peeling them can make the soup smoother. It’s your choice based on your texture preference.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better after sitting in the fridge for a while, so feel free to make it a day in advance.
Cold Cucumber Soup
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing, light soup made with cucumbers, yogurt, and fresh herbs, perfect for warm days.
Ingredients
- 2 large cucumbers, optionally peeled and diced
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 green onion, coarsely chopped
- 2 tablespoons fresh dill, coarsely chopped
- 2 tablespoons fresh parsley, coarsely chopped
- Water, to achieve desired consistency
- Salt to taste
Instructions
- Start by washing the cucumbers. You can peel them if you prefer a smoother texture.
- Place the cucumbers, yogurt, lemon juice, Dijon mustard, green onion, dill, and parsley in a blender.
- Add some water to help blend the ingredients together smoothly.
- Blend until everything is well mixed and reaches your desired consistency. If you like a smoother soup, you can strain it through a sieve.
- Chill the soup in the fridge for at least an hour or up to overnight to let the flavors meld.
Notes
For a creamier texture, use full-fat yogurt. Fresh herbs provide the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
