Lunch, Recipes, Soup

Chilled Cucumber Soup

August 13, 2013

I’m not sure whether the story I’m about to share with you is actually going to make you want to try this soup but I’ll give it a go anyways.

Chilled Cucumber Soup-3

My mom made this soup a while ago when the temperatures were scorching hot. Other than salads there’s not much you can eat when it’s that exhaustingly hot. Soup usually wouldn’t be on top of the list for summer days but this Chilled Cucumber Soup was an excellent option.

It comes together in less than 5 minutes, requires absolutely no cooking at all {in fact it requires the opposite} and tastes wonderfully fresh. It’s slightly garlicky with a subtle hint of dill. I loved it. So last week I offered to cook for Christina and Fraser. I had previously raved about how good the soup was so naturally I had to let them try. Let’s just say, it didn’t get quite the raving reviews I hoped for. I one the other loved it!!

Chilled Cucumber Soup

Although it may not have won over the British crowd, I’m sure your taste buds will appreciate the wonderful light taste of the soup. It makes the perfect starter for late-summer dinner parties when evenings still tend to be warm and you’re not quite ready for hot soups yet.

 

Chilled Cucumber Soup

serves 2-3

Ingredients:

  • 150ml cold water
  • 1 large cucumber {or 2 medium sized cucumbers}, peeled, cut into large chunks
  • 300g yoghurt
  • 2-3 garlic cloves, peeled
  • salt + pepper
  • dill
  • optional: 1 vegetable bouillon cube (see notes)

Instructions:

Combine the water, cucumber, yoghurt and garlic in a blender. Blend until liquefied. Depending on the strength of the blender you may have to give it a stir in between blending. Season with a few tablespoons of fresh dill {according to your taste}, salt and pepper and blend once more. Store in the fridge for a couple of hours before serving.

Notes:

Optionally, if you feel that the soup tastes a bit bland you can also throw in 1/2 – 1 vegetable bouillon cubes. Be aware that the taste of the garlic intensifies the longer you chill the soup.

Chilled Cucumber Soup-2

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1 Comment

  • Reply Kathryn August 13, 2013 at 2:04 pm

    I think this sounds lovely – so bright and fresh!

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