Cold Cucumber Soup
Total Time
4 hrs 10 mins
Prep Time
10 mins
Rating
4.93 out of 5 stars
(55)
Ingredients
8 servings
- 6 Persian cucumbers, thinly sliced, reserve a few slices for garnish
- 1½ cups plain whole milk Greek yogurt
- ¾ cup fresh basil leaves
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, plus more for garnish
- 1 garlic clove
- ¾ teaspoon sea salt
- ½ teaspoon honey
- Freshly ground black pepper
- Fresh mint or chives, for garnish
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Preparation
Step 1
In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.
Step 2
Ladle into bowls and drizzle with olive oil. Garnish with the reserved cucumber slices, freshly ground black pepper, and fresh dill, mint, and/or chives. Serve cold.
Step 3
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Chef's notes
I like to serve this with crusty bread or this focaccia recipe.
