Chilled Cucumber Soup

Name: Chilled Cucumber Soup
Total time: 2 h 15 min
Yield: 4 serving(s)
Ingredients: 2 large cucumbers, peeled and diced; 1 cup plain Greek-style yogurt; 2 tablespoons lemon juice; 1 small shallot, chopped; 2 cloves garlic, minced; 1/4 cup loosely packed chopped parsley; 1 tablespoon fresh tarragon leaves; 1/4 cup extra-virgin olive oil; 2 tablespoons white wine vinegar; season with salt and freshly ground black pepper; 1 medium shallot, very finely chopped; 1 teaspoon balsamic syrup, or to taste; 1 teaspoon, extra-virgin olive oil, or to taste; 2 tablespoons sliced parsley leaves

Paola van der Hulst Website

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It's a hot summer day and you're starving, but there's no way you can even think about turning on the oven. This refreshing, cooling soup only requires a blender and 15 minutes of prep time! A creamy blend of cucumbers, tangy Greek yogurt, shallots and fresh herbs, it makes for an ideal light dinner or first course for a summer dinner party. If you can, make the soup the night before you plan to serve it and chill overnight for maximum flavor. Left to sit in the refrigerator, the herbs seasonings will mellow and blend together. Serving with a little olive oil, balsamic syrup and fresh shallots and herbs provides flavor and texture contrast.

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Servings: 4

Ready in: 2hr 15min PT2H15M

Ingredients

2 large cucumbers, peeled and diced
1 cup plain Greek-style yogurt
2 tablespoons lemon juice
1 small shallot, chopped
2 cloves garlic, minced
1/4 cup loosely packed chopped parsley
1 tablespoon fresh tarragon leaves
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
season with salt and freshly ground black pepper
1 medium shallot, very finely chopped
1 teaspoon balsamic syrup, or to taste
1 teaspoon, extra-virgin olive oil, or to taste
2 tablespoons sliced parsley leaves

Directions

Blend cucumbers, yogurt, lemon juice, shallot, garlic, parsley, tarragon, olive oil, and vinegar in a blender until smooth; season with salt and pepper.
Pour soup into a bowl, cover tightly with plastic wrap, and refrigerate until fully chilled, 1 to 2 hours.
Serve cold and topped with shallot, a generous drizzle of balsamic syrup, extra-virgin olive oil, and fresh parsley.

Mealthy tip:

Make your own balsamic syrup: Add 1/2 cup balsamic vinegar to a small saucepan. Bring to a low boil over medium-low heat, then simmer until mixture is thick enough to coat the back of a spoon and has reduced by at least half, about 15 minutes. Refrigerate any extra for up to three months.

Tagged:

Fusion Quick And Easy One Pot Or Pan Yogurt Cucumber Greek-style Yogurt Snacks Gluten-free Vegetarian Dairy-free Vegan Low-carb Sugar-free Appetizers Blender Soups And Stews No Meat

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5.0out of 5 Stars

(3 Reviews)

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What others are saying

Tiana D. says:

Cucumber soup?! I can tell you this soup is really good and worth making. This will be my go-to soup this summer, and such a pretty color for dinner parties.

Katie Hason says:

This cold cucumber soup is so refreshing! I love the shallots and garlic in this dish as well, it truly heightens the overall flavors. It's a great appetizer and perfect for date nights!

Jennifer Ingram says:

UPDATE: After sitting for several hours, the flavors really developed and it was rich and refreshing. I didn't have the parsley or tarragon, but even w/o, this soup is a winner! Just whipped this up and had to review how absolutely simple it was (especially in a powerful blender - only rough chop necessary). I'm now waiting for the chilling/flavor blending to happen and will follow up with full review then (but initial taste tests are very promising!).