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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

  • Servings: 4-6
  • Difficulty: Easy
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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