Cold cucumber soup is a flavorful, cool dish and both creamy and tangy with the addition of Greek yogurt. Lots of fresh summer herbs and easy prep will make this your go-to recipe of the summer.
Are you having fun at your local farmers’ markets this summer? Our winters are so long and cold and I love the excitement I see as people go out to the fields to pick berries, peas, corn and so much more. Placing fresh food straight from the field to my table is so rewarding.
These carrots and radishes came home with me last week and I can’t wait to share my latest recipes with you. Aren’t they beauties??
You know I’m all about fresh, quick and easy and this is the perfect example of a delicious, healthy summer meal that requires no oven, stove-top or even a mixing bowl.
All you need is your favorite blender and in my case, it’s my Vitamix. Is it crazy that I still get excited every time I turn this bad boy on? I love the creamy smoothness it creates so quickly and it’s sleek, sexy and works like a beast!
This week is supposed to be super hot and humid and I’ll be cooling off with this low-calorie cucumber soup that includes a fun little topping. I mixed chopped parsley, sunflower seeds, crushed red pepper flakes and olive oil. A little drizzle of yogurt and you’re done.
Of course, you can always top it with sliced cucumbers and some fresh dill as well. Or create your own topping and share it with me on Instagram. Cheers!
Cold Cucumber Soup
- 2 cups seedless cucumber, peeled and diced
- 1.5 cups plain Greek yogurt
- 2 green onion, diced
- 1 garlic clove
- 3 tbsp lemon juice
- 1/4 cup olive oil
- 2 tsp Dijon mustard
- 1/4 cup fresh dill
- 1/4 cup fresh parsley, chopped
- 3 tbsp fresh chives
- freshly ground white pepper
Topping - Combine chopped parsley, sunflower seeds (or pine nuts), red pepper flakes and olive oil. Mix well and top soup. Drizzle with yogurt.
In a blender, combine the chopped cucumber with the yogurt green onion, garlic, lemon juice, olive oil, Dijon mustard, dill., parsley and chives.
Blend until smooth. Season with salt and pepper.
Cover and refrigerate for at least 4 hours or overnight.
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