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5 from 5 votes

Chilled Cucumber Soup

Served with crusty bread, this tasty and refreshing Chilled Cucumber Soup is perfect to enjoy on a hot summer day….
Prep Time10 minutes
Cook Time0 minutes
Passive Time8 hours
Servings: 7 cups
Author: Francine Lizotte
Course: Appetizer/Mezze, Soups & Chowders
Cuisine: European, International
Keyword Easy Recipe, Elegant Cuisine, Gluten Free, Healthy, Low Sodium/No Sodium, St. Patrick's Day, Summer Recipe, Vegetables

Ingredients

SOUP

  • 2 large English cucumbers, peeled and cut in thirds
  • 1 cup plain yogurt Footnote
  • 1/2 cup low-fat sour cream
  • 1/2 cup low-sodium vegetable broth
  • 1 1/2 tbsp. freshly squeezed lemon juice tips & tricks
  • 1/4 cup red onions, roughly chopped tips & tricks
  • 1 small clove garlic
  • 1/4 cup fresh dill, roughly chopped tips & tricks
  • 1 tsp. powdered sugar tips & tricks
  • ground Himalayan pink salt, to taste
  • freshly ground mixed peppercorns, to taste
  • 1/4 cup extra virgin olive oil tips & tricks

TOPPINGS

  • 2 tbsp. red onions, finely chopped
  • 1 tbsp. fresh dill, finely chopped tips & tricks
  • extra virgin olive oil, as needed for drizzling

Directions

  • In a blender, add all the soup ingredients except the oil. Place the lid and remove the filler cap. Pulse a few times then set the speed to medium.
  • When the mixture is fairly smooth and the appliance is still running, slowly pour in a thin stream of oil through the top.
  • Taste and adjust seasoning before transferring the mixture to a bowl. Cover and refrigerate for 8 hours or overnight.
  • When ready to serve, ladle into chilled serving bowls and garnish with red onions, chopped dill; drizzle on some olive oil.

Notes

Footnote: I use 3% fat but you can use non-fat or full-fat.