Chilled Cucumber Soup

The cucumbers in my garden are going crazy, so I've been looking for new ways to eat them. I'm kind of in love with this easy, no-cook soup recipe.⁠

Plus, it's packed with Greek yogurt, so full of protein and calcium for a bone-health boost. ⁠

Ingredients:

  • 2 lbs English cucumbers, peeled, seeded, and chopped⁠ (save a heaping 1/4 cup and dice it small for garnishing)

  • 1/4 dup Vidalia onion, diced

  • 1 clove garlic

  • 10 ounces of plain 2% Greek yogurt

  • 3 Tablespoons lemon juice

  • 3 Tablespoons fresh dill

  • 3 Tablespoons chopped fresh basil

  • 1/4 cup olive oil

  • 1 teaspoon sea salt

  • 1/3 teaspoon black pepper (or to taste)


For the garnish:⁠

  • 1 apricot, finely diced

  • 1/4 cup pine nuts, toasted

  • a few more basil leaves, sliced thin

Directions:

1. Set aside the heaping 1/4 cup of diced cucumbers along with the other garnishes, and then put all the other ingredients in a blender and blend until smooth and creamy.⁠

2. Chill soup in fridge for at least 4-6 hours. When ready to serve, garnish with basil strips, pine nuts, apricots, cucumbers, and drizzle with olive oil.⁠

Serves 4-6 people, depending on the portion sizes.

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