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–+ servings
Servings: 6

Cold & Refreshing Cucumber Soup

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Ingredients 

  • 2 large English cucumbers
  • 1-1/2 cups plain Greek yogurt
  • 3 Tbsps fresh lemon juice
  • 1 shallot, peeled & chopped
  • 1 fresh garlic clove
  • 1/3 cup loosely packed fresh dill
  • 1/4 cup loosely packed fresh curly parsley leaves
  • 2 Tbsps extra virgin olive oil, plus more for drizzling
  • sea salt and fresh ground white pepper, to taste

Optional:

  • pine nuts, green onions, freshly diced cucumber, to garnish

Instructions 

  • Using a sharp knife, carefully cut the cucumbers in half lengthways.
  • Scoop out the seeds by running a teaspoon over the seeds, leaving the flesh.
  • Cut your seeded cucumbers into chunks and coarsely chop the rest along with the shallots.
  • Next place your coarsely chopped cucumber, yogurt, lemon juice, shallots, garlic, dill, parsley and oil in a high speed blender. Blend until smooth.
  • Pour this puree into a large bowl. Season with a tiny pinch of sea salt and white pepper to taste.
  • Cover and refrigerate for at least 8 hours or overnight.
  • Ladle your cold soup into small bowls.
  • Garnish with freshly diced cucumber and green onions, if desired.
  • Drizzle with additional olive oil and sprinkle pine nuts on top; serve immediately.
  • Enjoy!
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