How To Make Cucumber Soup
What better way to fight the heat than with nice no cook recipes. Cold, no cook soups, are perfect for this. Fruit soups are typically cold, but with fruit soups we typically think of sweet fruit. What about non-sweet cold soups like cucumber (avocado makes a nice cold soup, but it is cooked)? Cucumber makes a nice cool soup and when it is paired with creamy yogurt, dill and mint, it is a blockbuster dish for a hot or cold day! Here is how to make Cucumber Soup with yogurt, dill and mint.
How To Make Cucumber Soup – The Cucumber and Yogurt
When thinking about soup, one usually thinks of a stock or broth. In this case, the “broth” is yogurt and a little milk. A non-fat Greek yogurt makes for a nice creamy soup. Further liquid for the soup comes from the cucumber. It is peeled as desired (no,i don’t do the peeling – too much good nutrition the skin) and then grated on a box grater. The cucumber is then mixed into the yogurt/milk mixture. If the Greek yogurt brings too much thickness, just add a bit more milk. Of course, you can also make your own yogurt, too!
How To Make Cucumber Soup – The Dill, Mint and Lime
Creamy soup deserves fresh herbs. There are many to choose from, but for this, dill and mint come to mind. Dill and cucumber were made for each other and mint loves dill and cucumber like a biscuit loves gravy. I am talking about big love! Then there is the lime that just loves all the ingredients which are in turn helped by a dash of tang. A squeeze of lime brings the whole thing together.
How To Make Cucumber Soup – The Variations
As noted, a bunch of different herbs can be used here – some basil with a garnish of tomato and fennel seed – some cilantro and a dollop of spicy salsa – some tarragon and chervil for an anise hint. All would work very well. Be creative!
The ‘How To Make Cucumber Soup’ video is below and the full recipe follows.
- 1 large cucumber
- 1 small bunch of fresh dill
- 1 small bunch of fresh mint
- 16 oz of nonfat Greek yogurt
- ΒΌ cup of milk plus more
- 1 lime
- salt and pepper
- 1 tablespoon of olive oil
- Using a box grater, grate the cucumber.
- Wash and finally chop the dill and mint.
- In a large bowl, mix the yogurt and grated cucumber.
- Add a large pinch of the dill and mint to taste.
- Add the milk and the juice of the lime, to taste.
- Season with salt and pepper. Cover the soup and chill thoroughly.
- After the soup is chilled, check the seasoning (salt, pepper, herbs, lime). Adjust as needed.
- If the soup is still too thick, add milk until the desired consistency is reached.
- Serve the soup cold.
Keep Eating! Keep Innovating!
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