Cold & Refreshing Cucumber Soup 
Very hot days of Summer are ahead! I’m really excited and very much in need of warm sunshine in my life.
Have you tried making cold cucumber soup? It’s often served at nicer restaurants during the summer months. You might be surprised how easy it is to make at home!
Throw everything in the blender and chill in the fridge until ready to serve.
I LOVE that all of the ingredients are packed full of nutrients and flavor!
This is the PERFECT recipe to use up all of those garden cucumbers you may have this summer. Regular garden cucumbers work great in place of the English cucumbers if that’s what you have.
Cucumbers are low in calories and contain a good amount of water and soluble fiber, making them very hydrating and great for weight loss and overall health.
English cucumbers are usually sweeter and milder than the regular, garden cucumbers we all grew up with; which have large seeds, and often a more bitter flavor. The skin of English cucumbers is thinner and doesn’t need to be peeled. And because the seeds are very small and easy to eat and digest, the English cucumber doesn’t have to be seeded before eating—we can simply slice and serve.
Cucumbers are in the top 10 for high pesticides, and are on the Environmental Working Group’s “Dirty Dozen” list, designed to help us quickly decide which produce should be purchased USDA organic.
I recommend that the cucumbers you eat be organic, or local garden-grown if possible.
6 servings
Ingredients:
- 2 large English cucumbers
- 1-1/2 cups plain Greek yogurt
- 3 Tbsps fresh lemon juice
- 1 shallot, peeled & chopped
- 1 fresh garlic clove
- 1/3 cup loosely packed fresh dill
- 1/4 cup loosely packed fresh curly parsley leaves
- 2 Tbsps extra virgin olive oil, plus more for drizzling
- sea salt and fresh ground white pepper, to taste
Optional: pine nuts, green onions, freshly diced cucumber, to garnish
Instructions:
Using a sharp knife, carefully cut the cucumbers in half lengthways.
Scoop out the seeds by running a teaspoon over the seeds, leaving the flesh.
Cut your seeded cucumbers into chunks and coarsely chop the rest along with the shallots.
Next place your coarsely chopped cucumber, yogurt, lemon juice, shallots, garlic, dill, parsley and oil in a high-speed blender. Blend until smooth.
Pour this puree into a large bowl. Season with a tiny pinch of sea salt and white pepper to taste.
Cover and refrigerate for at least 8 hours or overnight.
Ladle your cold soup into small bowls.
Garnish with freshly diced cucumber and green onions, if desired.
Drizzle with additional olive oil and sprinkle pine nuts on top; serve immediately.
Enjoy!
Rachel
Ingredients
- 2 large English cucumbers
- 1-1/2 cups plain Greek yogurt
- 3 Tbsps fresh lemon juice
- 1 shallot, peeled & chopped
- 1 fresh garlic clove
- 1/3 cup loosely packed fresh dill
- 1/4 cup loosely packed fresh curly parsley leaves
- 2 Tbsps extra virgin olive oil, plus more for drizzling
- sea salt and fresh ground white pepper, to taste
Optional:
- pine nuts, green onions, freshly diced cucumber, to garnish
Instructions
- Using a sharp knife, carefully cut the cucumbers in half lengthways.
- Scoop out the seeds by running a teaspoon over the seeds, leaving the flesh.
- Cut your seeded cucumbers into chunks and coarsely chop the rest along with the shallots.
- Next place your coarsely chopped cucumber, yogurt, lemon juice, shallots, garlic, dill, parsley and oil in a high speed blender. Blend until smooth.
- Pour this puree into a large bowl. Season with a tiny pinch of sea salt and white pepper to taste.
- Cover and refrigerate for at least 8 hours or overnight.
- Ladle your cold soup into small bowls.
- Garnish with freshly diced cucumber and green onions, if desired.
- Drizzle with additional olive oil and sprinkle pine nuts on top; serve immediately.
- Enjoy!
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