Chilled Cucumber Soup
This chilled cucumber soup combines creamy Greek yogurt, crisp cucumbers, and fresh herbs for a refreshing, healthy, and easy cucumber soup recipe perfect for warm days!
Ingredients
- 3 English cucumbers trimmed (about 2 1/2 pounds)
- 1 1/2 cups nonfat Greek yogurt
- 1 medium shallot roughly chopped
- 1/3 cup fresh dill sprigs plus extra for garnish
- 1/4 cup fresh mint leaves
- 3 tablespoons fresh lemon juice
- 4 teaspoons extra-virgin olive oil
- 3/4 teaspoon kosher salt plus more to taste
- to taste fresh white pepper or black pepper
- 1/4 cup toasted walnuts finely chopped (1 ounce)
Instructions
- Cut a 4-inch piece off one of the cucumbers. Halve it lengthwise, remove the seeds, and finely chop. Set this unpeeled cucumber aside for garnish.
- Peel the remaining cucumbers, seed them, and roughly chop.
- In a blender, combine the peeled cucumbers, Greek yogurt, shallot, dill, mint, lemon juice, 3 teaspoons of olive oil, salt, and pepper.
- Blend until completely smooth, gradually increasing to the highest speed for a velvety texture. The soup should be thick and creamy. If needed, add water one teaspoon at a time until your desired consistency is reached.
- Transfer the soup to the refrigerator, covered, and let it chill for at least 4 hours (overnight is even better but consume within 24 hours).
- Before serving, adjust seasoning with salt and pepper as needed and stir to mix.
- Mix the reserved cucumber, toasted walnuts, remaining teaspoon of olive oil, and a pinch of salt in a small bowl.
- Divide the soup into bowls, spoon the garnish on top, and add extra dill if desired.
Notes
For a vegan version, replace Greek yogurt with almond or coconut yogurt. To make it keto-friendly, swap nonfat yogurt for full-fat Greek yogurt. Adjust garnish as needed for dietary preferences.