Description
A refreshing and creamy Cold Cucumber Soup recipe that is perfect for hot summer days. This chilled soup is bursting with the flavors of cucumber, basil, and yogurt, making it a light and satisfying dish.
Ingredients
Units
Scale
Cold 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: cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and pepper. Blend until smooth.
- Chill: Refrigerate the mixture for at least 4 hours.
- Ladle into bowls: Drizzle with olive oil. Garnish with cucumber slices, pepper, and fresh herbs. Serve cold.
Notes
- I recommend serving this Cold Cucumber Soup with crusty bread or a side of focaccia.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
