Description
Refreshing and creamy, this Cold Cucumber Soup is a perfect dish for a hot summer day. Made with fresh cucumbers, yogurt, and herbs, it’s a light and flavorful soup that’s easy to prepare.
Ingredients
Units
Scale
Cucumber Soup:
- 6 Persian cucumbers, thinly sliced, reserve a few slices for garnish
- 1 1/2 cups plain whole milk Greek yogurt
- 3/4 cup fresh basil leaves
- 1/4 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
- 3/4 teaspoon sea salt
- 1/2 teaspoon honey
- Freshly ground black pepper
- Fresh mint or chives, for garnish
Instructions
- In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth.
- Ladle into bowls and drizzle with olive oil. Garnish with the reserved cucumber slices, freshly ground black pepper, and fresh dill, mint, and/or chives. Serve cold.
Chill for at least 4 hours.
Notes
- Note: I like to serve this with crusty bread or this focaccia recipe.
