Cold cucumber soup is a refreshing and flavorful soup, perfect to serve as an appetizer, side dish, or for a light, healthy main dish.
This Cold Cucumber Soup was one of my dad’s favorite summertime soups. He’d request it for lunch when he’d stop by my house in during the summer. I taught him how to make it, so he could add it to his very limited repertoire of recipes, all super easy and healthy. Throw everything in the blender and this simple, tasty soup is ready in just minutes. I also like that it is no-cook.
Light and refreshing, it’s the perfect summertime sip, especially on a sultry day. Sweat the cucumbers, by sprinkling them with salt, to get rid of excess water.
While it sounds counter-intuitive, you must rinse the salt off with water and pat the cucumbers dry. While this step isn’t crucial, especially if you’re going to be eating the soup right away, I think it makes for a thicker and creamier soup.
This Cold Cucumber Soup is also vegetarian and gluten-free, making it a nice, healthy lunch or light dinner.
- 2 cups plain yogurt I use 2% Greek
- 2 cucumbers peeled and sliced
- 1 shallot minced
- 1 clove of garlic minced
- 1/4 teaspoon ground cumin
- Juice of 1 lime
- 1-3 teaspoons fresh chopped dill
- Kosher salt to taste
Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them "sweat", about 20 minutes, to release moisture.
In a blender or food processor, add cucumbers, yogurt, shallot, garlic, fresh dill, lime juice and ground cumin.
Puree until smooth, about 1 minute.
Check seasoning and add salt if necessary.
Chill at least an hour before serving.
Makes 3 cups
More delicious chilled soup recipes to try: