Cucumber soup is a great for hot weather. It’s creamy and light and makes a perfect starter for a large meal, or it can be the centerpiece of a lighter offering. For best results, make it in the morning and let it chill all day.
1-1/2 to 1-3/4 cups cucumber, peeled, seeded and finely chopped
2 Tablespoons olive oil
1 Tablespoon dill (dried)
1 garlic clove, smashed
1 teaspoon salt
1/4 teaspoon pepper – preferably white
1/2 cup plain yogurt
1 cup sour cream
Combine everything except the yogurt and sour cream in a large bowl. Let stand in the refrigerator for 3 hours.
Place half the mixture in a blender and puree. Pour it back into the bowl.
Fold in (stir slowly) the yogurt and sour cream and chill for at least another 4 or 5 hours.
Serve in chilled soup bowls. Garnish with a sprinkle of dill or a small sprig of fresh dill, if you happen to have it on hand.
For a creamier soup, puree all of the cucumbers, instead of just half.
If the weather is nice, why not serve dinner on the patio or balcony? For a light meal, serve the soup with some good bread and a nice salad. And enjoy your meal as you watch th sun go down. Have fun, and…
Play with your food!
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