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Cucumber Soup – Skinnytaste


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A refreshing and light-weight chilly Cucumber Soup made with Greek yogurt and recent herbs. It’s simple to make, no cooking or heating the kitchen, making it excellent for a sizzling summer season day.

Cucumber Soup – Skinnytaste

Chilly Cucumber Soup

I like a calming soup in the summertime, like this tomato gazpacho, as a starter to a meal or a lightweight lunch with a sandwich. It’s like a salad in soup kind! There are various variations of chilled cucumber soup, however for my model, I used Mediterranean components like cucumbers, yogurt, shallots, recent dill and mint, and a splash of lemon juice. The cucumber-walnut garnish makes it heartier with a little bit of fats and further texture. It does want just a few hours within the fridge to let the flavors come collectively, however after 24 hours, the cucumber soup begins tasting bitter, so I like to recommend chilling it for as little time as doable.

Cucumber Soup

Why You’ll Love This Cucumber Soup Recipe

Gina @ Skinnytaste.com

Final yr I grew so many cucumbers I couldn’t sustain. That’s after I began experimenting with recent cucumber soups and liked how this turned out. It’s creamy, refreshing and really easy to make!

  • Refreshing: This chilly cucumber soup will hold you hydrated on sizzling summer season days.
  • Simple to Make: Simply puree all of the components within the blender and refrigerate for just a few hours.
  • Wholesome: Primarily manufactured from cucumbers and Greek yogurt, soup is a nutritious meal filled with nutritional vitamins and protein.

In case you make this simple cucumber soup recipe, I might like to see it. Tag me in your pictures on Instagram or Fb!

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What You’ll Want

The next components create a refreshing and flavorful chilled cucumber soup, excellent for a lightweight and cooling meal throughout the summer season. Scroll to the recipe card beneath for the precise measurements.

cucumbers, yogurt and shallots

  • Cucumbers: Use English cucumbers, additionally referred to as sizzling home cucumbers, which have smaller seeds, thinner skins, and a sweeter style than common cucumbers.
  • Nonfat Greek Yogurt for a creamy texture and protein enhance
  • Shallot provides a gentle onion taste with out overwhelming the soup.
  • Herbs: Recent dill and mint add a shiny, refreshing high quality to the chilly cucumber soup.
  • Lemon Juice offers a burst of recent citrus
  • Olive Oil helps stability the flavors and improves the feel.
  • Salt and Pepper season the soup and improve all of the flavors. I take advantage of white pepper as a result of it doesn’t present within the soup, however black pepper works, too.
  • Walnut-Cucumber Garnish: Chopped cucumber, toasted walnuts, olive, and salt

Find out how to Make Cucumber Soup

To make this simple cucumber soup recipe, simply throw all the things in a blender! See the recipe card beneath for the entire directions.

  1. Prep the Cucumbers: Minimize a 4-inch piece off one of many cucumbers. Halve it, take away the seeds, and finely chop it for the garnish. Peel the remaining cucumbers, seed them, and roughly chop.
  2. Mix the Soup: Put the peeled cucumber, yogurt, shallot, herbs, lemon juice, olive oil, salt, and pepper within the blender and mix till fully clean. If it’s too thick, add a bit water till it’s at your required consistency.
  3. Refrigerate the cucumber soup for not less than 4 hours or so long as in a single day.
  4. Earlier than serving the soup, stir it, test the seasoning, and add extra salt and pepper if vital.
  5. Walnut Garnish: Toss the reserved cucumber, walnuts, oil, and a pinch of salt in a small bowl.
  6. Find out how to Serve Cucumber Soup: Pour the soup into bowls, gently spoon the garnish on prime, and prime with recent dill.

Variations

  • Cucumbers: English cucumbers work greatest for this soup, however you could possibly use common cucumbers if that’s all you will have.
  • Yogurt: Be happy to make use of entire milk or reduced-fat Greek yogurt.
  • Herbs: Swap one of many herbs with tarragon or basil.
  • Nuts: Substitute toasted pecans or walnuts.

What to Serve with Chilly Cucumber Soup

This easy cucumber soup is an glorious gentle lunch with some bread, but it surely additionally makes a terrific starter or aspect dish for dinner. Under are some serving strategies:

Storage

It’s greatest to eat this chilly cucumber soup inside the first 24 hours of constructing it. It may get bitter if it sits for too lengthy.

Cucumber Soup

Extra Cucumber Recipes You’ll Love

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Prep: 20 minutes

Cook dinner: 0 minutes

refrigeration time: 4 hours

Whole: 4 hours 20 minutes

Yield: 4 servings

Serving Dimension: 1 1/4 cups soup, 1/4 cup garnish

  • Minimize a 4 inch piece off one of many cucumbers, then halve it lengthwise, take away the seeds, and finely chop. Save this unpeeled cucumber for the garnish.

  • Peel the remaining cucumber, seed it, and roughly chop.

  • In a blender, mix the peeled cucumber, yogurt, shallot, dill, mint, lemon juice, 3 teaspoons of olive oil, the salt, and pepper to style. Mix till fully clean, slowly shifting to essentially the most highly effective mode in your blender for the smoothest soup. The soup must be thick and clean and never want water, but when your cucumbers had been significantly small, add a really small of water to assist the blender, 1 teaspoon at a time, till it reaches your required consistency.

  • Switch the soup to the fridge, coated (within the blender cup is okay) and chill for 4 hours, or as much as in a single day (however now not than 24 hours or it is going to grow to be bitter).

  • When able to serve, stir the soup, test the seasoning, and add extra salt and/or pepper if vital.

  • In a small bowl, mix the reserved cucumber, the toasted walnuts, the remaining 1 teaspoon olive oil, and a pinch of salt and toss to mix.

  • Pour the soup into bowls, divide the garnish between them, gently spooning it on so it doesn’t sink to the underside, and serve topped with extra recent dill.

Final Step:

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Serving: 1 1/4 cups soup, 1/4 cup garnish, Energy: 169 kcal, Carbohydrates: 13 g, Protein: 11 g, Fats: 9.5 g, Saturated Fats: 1.5 g, Ldl cholesterol: 2.5 mg, Sodium: 250.5 mg, Fiber: 3 g, Sugar: 7.5 g





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