Tags
cucumbers, Garlic, Greek-style yogurt, lemon juice, lemon zest, Mint, olive oil, toasted cumin, toasted walnuts
What do you do when your fridge freezes everything in your crisper drawers? You use those frozen cukes to make a nice, chilled cucumber soup! It’s simple as can be…everything goes in the blender, whirl away and into the fridge for a couple of hours and you have lunch. Or dinner. Life is good!
As they say, “A picture is worth a thousand words!” So here’s the recipe in pictures….make this whether you have frozen cukes or not. It’s delicious, either way!
Cool-as-a-Cucumber Soup
For Soup:
- 6 Persian cucumbers, diced (about 4 cups)
- 1 cup whole milk Greek-style plain yogurt (at least 5%)
- Grated zest of 1 small lemon
- 1 1/2 – 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh mint
- 4-5 large lemon balm leaves (optional)
- 2 garlic cloves, minced
- 1/2 teaspoon toasted ground cumin
- 1 teaspoon kosher salt (or to taste—I used more)
To Serve:
- 1/2 cup chopped, toasted walnuts
- Diced or sliced cucumbers
- Olive oil
- Fresh mint
Soup: In a blender combine cucumber, yogurt, lemon zest and juice, fresh herbs, garlic, cumin and salt. Blend until smooth, adding up to 1/4 cup very cold water to achieve a smooth consistency. Pour into a container, cover and chill for at least 4 hours or overnight.
To Serve: Ladle into bowls and top with toasted walnuts, cucumbers, a drizzle of olive oil, and mint (I use the tiniest leaves possible).
Cool-as-a-Cucumber Soup Recipe©Marcia Lahens 2022. All rights reserved
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