Name: Chilled Cucumber Soup
Prep time: 20 min
Cook time: 5 min
Total time: 145 min
Yield: Serves 4-6
Ingredients: 3 large English cucumbers, peeled, seeded and roughly chopped; 2 cups plain Greek yogurt; 1/4 cup extra-virgin olive oil; 2 cloves garlic, minced; 2 tablespoons fresh lemon juice; 2 tablespoons fresh dill, chopped, plus extra for garnish; 2 tablespoons fresh mint leaves, chopped, plus extra for garnish; 1/2 teaspoon ground cumin; 1 cup vegetable broth (or cold water); 1/2 medium red onion, finely diced; Salt and freshly ground black pepper to taste; 1/2 cup walnuts, toasted and chopped (optional garnish)

Instructions

Prepare the cucumbers

Peel the cucumbers, cut them in half lengthwise, and scrape out the seeds with a spoon. Roughly chop the cucumbers and set aside 1/2 cup of diced cucumber for garnish.
Blend the soup base

In a blender or food processor, combine the chopped cucumbers, Greek yogurt, olive oil, garlic, lemon juice, dill, mint, and cumin. Blend until very smooth, about 1-2 minutes.
Adjust consistency and season

Add the vegetable broth or cold water gradually while blending until you reach your desired consistency. Season with salt and pepper to taste. Transfer the soup to a large bowl.
Incorporate diced vegetables

Stir in half of the diced red onion, reserving the rest for garnish. Cover the bowl and refrigerate for at least 2 hours or overnight to allow flavors to develop.
Chill and serve

Before serving, taste and adjust seasoning if necessary. If the soup is too thick, add a little more cold broth or water. Ladle the chilled soup into bowls and garnish with the reserved diced cucumber, remaining red onion, extra herbs, and toasted walnuts if using.

Chilled Cucumber Soup

Ingredients

Instructions

Nutritional Information