Description
This cold cucumber soup features a combination of English or Persian cucumbers blended with yogurt or sour cream for a smooth and creamy base. The addition of garlic, onion, and fresh herbs ensures a refreshing and flavorful experience. The soup can be prepared in a blender or food processor, and is best served chilled. It takes about 20 minutes to prepare and serves 4 people.
Ingredients
Scale
- 4 cups peeled and seeded cucumbers, chopped
- 1 cup Greek yogurt or sour cream
- 1 clove garlic, minced
- 1 small chopped onion
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon white pepper
- 1 tablespoon lime juice (optional)
- Fresh mint, chives, or basil for garnish
Instructions
- Prep the Ingredients: Peel and seed the cucumbers, then chop them. Mince the garlic and chop the onion.
- Blend the Soup: In a blender or food processor, combine the chopped cucumbers, Greek yogurt, garlic, onion, fresh dill, lemon juice, olive oil, salt, black pepper, ground cumin, and white pepper. Blend until smooth.
- Adjust Consistency: If the soup is too thick, you may add a bit of buttermilk or water to reach the desired consistency.
- Chill the Soup: Transfer the mixture to an airtight container and refrigerate for at least 1 hour to chill thoroughly and enhance the flavors.
- Serve: Once chilled, give the soup a quick stir, then ladle it into bowls. Garnish with fresh mint, chives, or basil, and drizzle with olive oil before serving.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer, Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Fat: 10
- Carbohydrates: 12
- Protein: 6