Cold and refreshing, it’s perfect for a hot summer day
This cold cucumber soup is super easy to make.
You just blend and chill!
This chilled cucumber soup recipe is a delicious summer starter or side dish.
Fresh herbs, Greek yoghurt, and lemon juice make it bright, creamy, and refreshing.
Plus, it’s gluten-free!
Cold cucumber soup
Ingredients
- 6 cucumbers, thinly sliced, reserve a few slices for garnish
- 1½ cups plain whole-milk Greek yoghurt
- ¾ cup fresh basil
- ¼ cup extra-virgin olive oil, more for drizzling
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill
- 1 garlic clove
- ¾ teaspoon sea salt
- ½ teaspoon honey
- Freshly ground black pepper
- Fresh mint, dill, or chives, for garnish
Method
- In a blender, combine the cucumbers, yoghurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth.
- Chill for at least 4 hours.
- Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.
Recipe: LoveandLemons
If you would like some more ideas on starters for summer al fresco dining.
Then check out these recipe ideas, here.
