Chilled Cucumber Soup

This might come as a shock to some of you, but I recently (and by recently I mean it arrived today) purchased a decent blender. I have a food processor and immersion blender, but not a true blender that does it all, and so smoothly I might add. While I had every intention of making homemade strawberry popsicles with my littles as the first go-around with Ms. Ninja, I couldn’t resist trying a recipe of my own first. I have to say, I’m quite pleased!

I scoured the internet for a chilled cucumber soup recipe, and while there were many high contenders, none stuck out that really appealed to me. Some had too much onion, another had herbs and spices that I honestly didn’t feel comfortable adding to a cucumber soup (i.e. tarragon and paprika). Remember, the main ingredients of the soup––cucumbers and Greek yogurt–– are mild and basic, so be careful with being too daring when adding other ingredients. You want the soup to be flavorful and light, not offensive. I kept the inspiration in my brain and began experimenting. With this recipe, while the flavors are bold, it’s still a light and refreshing soup without an overpowering ingredient. Here’s what I came up with!

Chilled Cucumber Soup

Prep Time10 mins
Course: Side Dish, Snack
Servings: 4 servings

Equipment

  • blender or immersion blender

Ingredients

  • 2 English cucumbers, semi peeled If you're using other types of cucumbers, seed and peel them fully.
  • 2 cups Greek yogurt I used full-fat
  • 1 clove garlic
  • 1/4 cup onion yellow or red
  • 1 tbsp dill
  • 2 tbsp fresh lemon juice
  • 3/4 cup stock or broth I used chicken bone broth for added protein
  • Salt to taste

Instructions

  • Cut the cucumbers and onion into large pieces to blend easier. You by no means have to chop anything.
  • Add everything in the blender, and blend away! If you're nervous about it being too loose, start without adding the broth and add slowly while it blends.

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