Chilled Cucumber Soup
Created by Love and Lemons
The sun! Warm and enveloping, making everything come alive. By now your tomatoes should be exploding, as well as your cucumbers and zucchini. What to make with all those cucumbers, you may ask?
This is a tried and true recipe that I have made a few times this summer with the bounty of cucumbers in the garden. It comes from one of my favorite food blogs called Love & Lemons. It’s really delicious. You'll need to make it at least 8 hours in advance of serving so it’s really cold. In addition I like to put the soup bowls in the freezer to keep the soup cold as much as possible. Served with delicious artisan bread and a good olive oil and you won’t believe how satisfied you are when you’re done. Good and healthy, and a unique summer flavor.
(6 to 8 servings)
Ingredients for Chilled Cucumber Soup
6 Persian cucumbers, thinly sliced (I used several varieties), save a few slices for garnish
1 1/2 cup plain whole milk yogurt
3/4 cup fresh basil
1/4 cup extra virgin olive oil, more for drizzling
3 tablespoons fresh lemon juice
2 tablespoons fresh dill
1 garlic clove
3/4 teaspoon salt
1/2 teaspoon honey
Freshly ground black pepper
Fresh mint, dill, or chives, for garnish
Directions for Chilled Cucumber Soup
Put all the ingredients in a blender and process until creamy and smooth. Serve and add garnishes, fresh dill, fresh slices of cucumber and olive oil. I also added a bit of Espelette pepper for that extra little kick. Serve chilled, the colder the better.
