Description
This Cold Cucumber Soup is a refreshing summer dish that is creamy, tangy, and bursting with fresh herb flavors.
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 the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth.
- Chill the mixture for at least 4 hours.
- Ladle into bowls and drizzle with olive oil. Garnish with reserved cucumber slices, freshly ground black pepper, and fresh dill, mint, and/or chives. Serve cold.
Notes
- I like to serve this with crusty bread or this focaccia recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 5g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
