Got cucumbers? This chilled cucumber soup recipe uses up those extra garden cucumbers in a healthy, low-fat cool soup that’s perfect for summer lunch.
But watch out – it’s addictive.
Chilled Cucumber Soup Recipe
I had the best of intentions. I went downstairs, thinking I’d take photos of the pot of chilled cucumber soup I’d made yesterday.
Then I promptly ate it all.
And it was soooo good!
The first time I had chilled cucumber soup was in Manhattan. I don’t know why I tried it. Perhaps I was curious? I bought it from a little deli on Park and 30th or so. And it was divine. A cool, creamy concoction of sour cream, yogurt, dill, and cucumbers.
This recipe uses the same ingredients but adds both a pinch of salt and a pinch of mustard to make it delectable. One hint: blend up the soup and let it chill overnight. The flavors meld into a tasty broth that is perfect for a hot summer day.
[Tweet “Easy chilled cucumber soup recipe. Great for a hot summer day! #foodieFriday #recipesfromthegarden”]
Chilled Cucumber Soup
You will need:
- Two large cucumbers, peeled and diced
- 1 and 1/2 cups plain, no fat yogurt
- 1/2 cup of low-fat sour cream
- 1/8 teaspoon dried mustard
- 1/8 teaspoon dried dill
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- A blender
Simple peel and dice the cucumber, discarding the ends. Some recipes say that you need to take the seeds out, but I leave them in and it tastes fine.
Add the yogurt and the sour cream to the blender, then add 2/3 of the diced cucumbers, reserving the rest. Add the salt, pepper, dill and mustard. Cover the blender tightly. Puree for 1 minute. Pour into a pitcher and add the remaining cucumber pieces. Chill overnight and serve the next day, or chill a bit and serve immediately. Makes four, 1-cup servings.