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.
Jeanne Grunert is a certified Virginia Master Gardener and the author of several gardening books. Her garden articles, photographs, and interviews have been featured in The Herb Companion, Virginia Gardener, and Cultivate, the magazine of the National Farm Bureau. She is the founder of The Christian Herbalists group and a popular local lecturer on culinary herbs and herbs for health, raised bed gardening, and horticulture therapy.