Chilled Cucumber Soup

Image of Paola van der Hulst
Rated 5.0 based on 3 customer reviews
Chilled Cucumber Soup
Chilled Cucumber Soup

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
  • ¼ cup loosely packed chopped parsley
  • 1 tablespoon fresh tarragon leaves
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • salt and freshly ground black pepper
  • 1 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

Appliances

For best results, we recommend using:

Directions

  1. Blend cucumbers, yogurt, lemon juice, shallot, garlic, parsley, tarragon, olive oil, and vinegar in a blender until smooth; season with salt and pepper. Alternately, put the ingredients into a deep bowl and blend with an immersion blender or in the chopper attachment until smooth.
  2. Pour soup into a bowl, cover tightly with plastic wrap, and refrigerate until fully chilled, 1 to 2 hours.
  3. 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.

Reviews

5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Tiana D.

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.

Image of Katie Hason

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!

Image of Jennifer Ingram

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!).