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  • Chilled Cucumber Soup
  • Chilled Cucumber Soup
  • Chilled Cucumber Soup
  • Chilled Cucumber Soup
  • Chilled Cucumber Soup
  • Chilled Cucumber Soup
  • Chilled Cucumber Soup

Chilled Cucumber Soup

Food | July 27, 2018 | Nik Manojlovich
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Feeling hungry for something light and healthy? Our CHILLED CUCUMBER SOUP is a very cool solution!

The recipe for this CHILLED CUCUMBER SOUP couldn’t be easier, and we love how it both tastes fantastic and is so easy to make. Don’t forget to keep this recipe close at hand – PIN it to one of your PINTEREST boards or BOOKMARK the page for quick access.

Here are a few simple suggestions on how to make it:

CUCUMBERS – We used English cucumber for the recipe because they require little prep beyond giving them a quick wash, lopping off the ends and chopping them up. Feel free to experiment with different varieties of this refreshing vegetable, just remember to scoop out the seeds, if necessary, before chopping them.

YOGHURT – Yoghurt works perfectly in this application and adds a silky smoothness to it. Vegans can swap it out for unsweetened almond milk or another nut milk of choice. Please drop the results of your experimentations in the comment section of this post – we’re interested to know what alternatives work best.

SHALLOTS, GARLIC & LEMON – These three ingredients do wonders to both balance and boost the flavour profile of the soup. The shallots add a subtle onion flavour and play well off the two cloves of garlic that we toss in for good measure. The freshly squeezed lemon juice finishes it off with a bright, tangy note.

PARSLEY AND DILL – Making a healthy chilled soup such as this offers the perfect occasion to deliver fresh-flavour notes, and this winning combination of herbs is stellar. Don’t forget to chop up some fresh chives too, to be used as a garnish.

THE BLEND – This recipe serves eight so there’s quite a bit to blend. Our Vitamix blender easily handled the task, but feel free to blend things up in stages, transferring the blended portions into a large bowl to stir before chilling and serving.

Looking for another chilled soup idea? Try our GAZPACHO, it’s delicious too!

CHILLED CUCUMBER SOUP is the perfect thing to serve on a warm day. Enjoy!

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Ingredients & Amounts

  • 3 English cucumbers, roughly chopped
  • 1 cup of fresh parsley
  • 1 cup of fresh dill
  • ½ cup of lemon juice
  • ¼ cup of extra virgin olive oil
  • 2 cups of plain yoghurt
  • 2 shallots, peeled
  • 2 cloves of garlic, peeled
  • ¼ teaspoon of curry powder
  • lemon zest, chopped chives and black pepper for garnish

Instructions

  1. Place the cucumber in your blender followed by the rest of the ingredients. Process the soup on a high setting and purée to a fine, smooth consistency.
  2. Transfer the soup to a medium-sized bowl, cover and refrigerate for at least two hours.
  3. Ladle into bowls and garnish with chopped chives, lemon zest and fresh cracked black pepper. Serve immediately.

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One Response to “Chilled Cucumber Soup”

  1. […] TUNA SALAD with something equally delicious? Try it alongside a cold soup, whether our GAZPACHO or CHILLED CUCUMBER SOUP. These healthy pairings may even leave you with a bit of room for dessert, so think WILD BLUEBERRY […]

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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