July 5, 2021

Chilled Cucumber Soup

10 minutes
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Written by Sarah

This soup is a great compliment to egg or seafood dishes. The cool cucumber is great matched with the sharpness of the garlic, onion, and jalapeño, and it's pretty easy to make if you have a blender

Vegetables
Soup
Side

Ingredients

  • 2 large cucumbers (2 1/4 pounds), peeled
  • 1 1/2 cups plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1 small shallot, chopped
  • 4 garlic cloves
  • 1/3 cup fresh dill
  • 1/4 cup fresh packed flat-leaf parsley leaves
  • 2 tablespoons fresh packed tarragon leaves
  • 1/4 cup olive oil, plus more for drizzling
  • Salt
  • Fresh ground pepper
  • 1/4 red onion, finely chopped
  • 1 jalapeno
  • 1/2 cup vegetable stock

Instructions

  • In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
  • Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.
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