This refreshing cold cucumber soup is perfect for the hot summer months. The cool, mellow flavor of cucumbers pairs wonderfully with the tanginess of Greek yogurt and bold flavors of fresh herbs. This cucumber soup is vegan (dairy-free), grain-free, soy-free, and nut-free.
Servings: 4 people
- 2 English cucumbers , halved and seeded
- 1 1/2 cups Greek-style coconut yogurt *
- 2 Tbsp. lemon juice
- 1 shallot , chopped
- 1 clove garlic
- 1/3 cup dill , loosely packed
- 1/4 cup flat-leaf parsley , loosely packed
- 1/4 cup olive oil
- salt , to taste
Blend. Add the cucumbers, coconut yogurt, lemon juice, shallot, garlic, dill, parsley, olive oil, and salt into a high-speed blender and blend until completely smooth.
Season. Taste and adjust the flavor as needed, adding more salt for saltiness, lemon juice for acidity, garlic for pungency, and dill for a grassy flavor.
Chill. Cover the soup and refrigerate until cold, at least 6-8 hours.
Serve, Taste the soup once again right before serving (chilling the soup will mute the flavor), and season as necessary. Divide the soup into chilled serving bowls Garnish with a drizzle of olive oil and flaky salt, and serve immediately.
Store. Leftover cucumber soup keeps well covered in the refrigerator for up to 3 days.
*If you're starting with regular yogurt, strain it to a Greek yogurt consistency. Set a fine sieve lined with cheesecloth over a bowl and spoon the yogurt into the sieve. Refrigerate and allow the liquid to drain off for two hours. One cup/240 ml of regular yogurt yields about 1/2 cup/120 ml of thick, Greek-style yogurt.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
This recipe has been adapted from Andrew Zimmern.
Serving: 1of 4 | Calories: 193kcal | Carbohydrates: 12g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 9mg | Potassium: 291mg | Fiber: 2g | Sugar: 3g | Vitamin A: 776IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 1mg