Chilled Cucumber Soup
This Chilled Cucumber Soup is a refreshing warm weather favorite that is perfect for brunches, afternoon tea and dining al fresco.
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Chilled Cucumber Soup
This Chilled Cucumber Soup is a refreshing warm weather favorite that is perfect for brunches, afternoon tea and dining al fresco.
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Recipe byReese Amorosi
| Servings | Prep Time |
| 4 | 20minutes |
| Passive Time |
| 3hours |
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Ingredients
- 3 cucumbersseeded, cubed
- 1cup yogurtplain
- 2cloves garlic
- 1/2 cup spearmint leavesremoved from stems
- 1cup vegetable stock(or substitute dairy or plant milk)
- 1 tbsp lemon juicefresh
- 1/4 tsp Kosher saltplus more, if needed
- black or white pepperto taste, optional
- 1/4tsp ground nutmegoptional
Instructions
- Peel cucumbers, remove seeds, cut into small cubes. Before cubing, reserve a few slices of cucumber to use as garnish. If you like, set aside a few mints sprigs for garnish too.
- Place cucumbers into medium bowl, stir in yogurt. Add the garlic, mint, lemon, salt and nutmeg, stir until well mixed. Taste, add more salt if necessary.
- Place mixture blender or food processor and pulse to desired texture. Return to bowl, then stir in a cup of stock (or milk, if substituting).
- Cover and place in refrigerator for 3 or more hours until chilled. Serve in bowls or glasses garnished with cucumber slices.
- Leftover soup should be refrigerated and consumed within 3 days.