Cold Cucumber Soup

Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 0

Chilling time: 2

Total Time: 2 10

Servings: people

Calories: 309kcal

Author: Platings and Pairings

Enjoy this cold Cucumber Soup as a refreshing summer appetizer or side dish. Made with garlic, jalapeno, yogurt, and olive oil, this easy recipe blends up in seconds and has playful and savory flavors.

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Equipment

Ingredients

2 large cucumbers peeled, halved and seeded, then cut into large chunks (reserve some for garnish)
1 ½ cups plain Greek yogurt
1/4 cup olive oil plus more for drizzling
1 clove garlic peeled
1 green onion root end trimmed
½ jalapeno seeded and rough chopped (optional)
½ cup packed mixed fresh herbs like parsley, dill, tarragon, basil and cilantro
Juice of 1 lemon
Salt and pepper to taste
⅔ cup hazelnuts rough chopped

Instructions

In a blender, combine the chopped 2 large cucumbers with the 1 ½ cups plain Greek yogurt, 1/4 cup olive oil, 1 clove garlic, 1 green onion, ½ jalapeno, ½ cup packed mixed fresh herbs, and Juice of 1 lemon. Blend until smooth. Season with salt and pepper, to taste. Cover and refrigerate for 2-3 hours, or until chilled.
Taste and season the cucumber soup again as necessary just before serving.
Pour the soup into bowls. Garnish with ⅔ cup hazelnuts, diced cucumber and a drizzle of olive oil. Enjoy!

Notes

You can make this soup up to 4 days in advance. Store the finished soup in an airtight container in the fridge until you’re ready to serve.

Nutrition