Cold Cucumber Soup
Cold cucumber soup is the perfect summer refreshment – light, creamy, and full of fresh herbal flavors. It's ideal for picnics, garden parties, or as a starter on warm evenings, since it requires no cooking and can be made ahead of time. To allow the flavors to fully develop and blend together, it's best to prepare the soup at least 1 to 4 hours before serving and keep it chilled. This way, the taste becomes more pronounced and the texture pleasantly cool and silky.
Ingredients:
- 6 cucumbers, thinly sliced (reserve a few slices for garnish)
- 1½ cups plain whole milk Greek yogurt
- ¾ cup fresh basil leaves
- ¼ 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
- 1 spring onion
- ¾ teaspoon sea salt
- ½ teaspoon honey
- Freshly ground black pepper
- Fresh mint or chives, for garnish
Instructions:
- Add the sliced cucumbers (except the ones reserved for garnish), Greek yogurt, basil, olive oil, lemon juice, dill, garlic, spring onion, salt, and honey to a blender.
- Blend until the mixture is smooth and creamy.
- Season to taste with freshly ground black pepper and adjust seasoning if needed.
- Chill in the refrigerator for at least 1 hour.
- Before serving, stir the soup again. Serve in bowls or cups.
- Garnish with cucumber slices, extra dill, mint or chives, and a drizzle of olive oil.
