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Fresh Food Wednesday: Chilled Cucumber Soup Recipe

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This chilled cucumber soup recreates my favorite soup from a restaurant on Madison Avenue that I used to go to years ago. It’s a light, healthy yogurt and vegetable-based soup that uses up garden cucumbers while creating a fresh cold soup for summer lunches.

Chilled cucumber soup is a healthy, light and refreshing lunch during the hot summer days. It’s perfect at this time of year when the garden’s abundance of cucumbers and dill begs for cool, refreshing recipes. I made this chilled cucumber soup recipe on Sunday and it made two yummy services. It’s not “soup” per se in that it’s not a hot dish; you serve this soup chilled, like gazpacho. My Sunday lunch this past weekend was a cup of this chilled cucumber soup and a vegetarian sandwich of avocado, Greek hummus and sprouts on a slice of crusty Italian bread, followed by a bowl of freshly picked wild blackberries and a store-bought peach. Heaven!

Chilled Cucumber Soup Recipe

To make chilled cucumber soup, you will need a blender with “puree” setting.
You will also need:
  • One large cucumber, peeled and diced
  • 1 1/2 cups low-fat plain yogurt
  • 1/2 cup low fat sour cream
  • sprigs of dill
  • sprigs of chives (optional)
  • dash of salt
  • dash of pepper

Place all ingredients in the blender starting with the yogurt and sour cream. Puree until smooth for one minute. If the ingredients won’t blend, shut the blender off, open the top, and use a spatula to move the liquids to the bottom. Then replace the cover tightly and try again.
Pour into a cup, garnish with the chives and more dill, and enjoy!  
I’ve had this soup in Manhattan and they garnished it with golden raisins. Try it!
Photo licensed from pippalou/Morguefile.com
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