Chilled Cucumber Soup



Cucumber soup with fresh dill

Angela Blue

No dish transports me back to my childhood summers in South Central Virginia quite like a bowl of chilled cucumbers soaking in vinegar and sprinkled with a little salt and pepper. Most any day I’d visit my Granny Blue during lunchtime, she’d have a bowl sitting on the table, sometimes with a few ice cubes thrown in to cool the cucumbers, still hot from the garden. Even today, there's hardly nothing more refreshing or nostalgic to me than biting into a cold, crisp cucumber slice, briny from vinegar, to accompany a tomato sandwich.

Although my own garden in Norfolk seems to be on strike this summer, I’ve been fortunate to receive loads of cucumbers from friends, family and coworkers who are picking them by the bushel. (I need to consult with them about what I’m doing wrong with my garden, apparently.) After receiving my third batch of cucumbers this week, I began to realize that I could consume only so many bowls of chilled cucumbers with vinegar.

I sought out a dish where cucumbers would be the star of the show so that I could use a lot of them at once. This recipe for Chilled Cucumber Soup displays the same cool, crisp refreshment I'm accustomed to but with new flavors with the addition of fresh dill and parsley. It’s perfect for a summertime lunch, dinner or even served in smaller portions as an appetizer.

Yield: 7 cups

Ingredients

7 cucumbers

32 oz tub of plain Greek yogurt

6 tsp lemon juice

2 green onions

2 cloves of garlic

Handful of fresh dill

½ cup fresh parsley

4 tbsp tarragon

½ cup of olive oil, plus more for drizzling

Salt

White pepper

 

Directions

Slice cucumbers in half, long-ways. Using a spoon, scoop the seeds out. 

 

Roughly chop cucumbers, then transfer 1 cup to a food processor for a fine dice.

 

In a blender, combine the rest of the cucumbers with yogurt, lemon juice, onion, garlic, dill, parsley, tarragon and olive oil. Blend until smooth. Season to your liking with salt and white pepper, cover and refrigerate overnight.

Pour soup into bowls, and just before serving, garnish with finely diced cucumber and drizzle with olive oil.

Recipe inspired by Food & Wine

Click here for another chilled soup recipe. 

Add your comment: