Cucumber Soup
Cucumber Soup is a cool, creamy blend of cucumbers, Greek yogurt, fresh herbs, and lime.Ready in just 15 minutes with no cooking required.Perfect for hot summer days as a light lunch or elegant appetizer
Ingredients
- 2 cucumbers about 675g
- 150 g plain Greek yogurt
- Juice of 1–2 limes
- Small handful fresh tarragon chopped
- 3 sprigs fresh mint leaves picked
- Small bunch fresh chives chopped
- Rapeseed oil for serving
Instructions
- Wash the cucumbers thoroughly.
- Finely chop about one-third of one cucumber and set it aside for garnish.
- Roughly chop the remaining cucumbers.
- Add the chopped cucumbers to a blender along with the Greek yogurt and the juice of one lime.
- Add the chopped tarragon, most of the mint leaves, and most of the chopped chives.
- Blend until completely smooth and creamy.
- Taste the Cucumber Soup and add the juice from the second lime if you prefer a brighter citrus flavor.
- Chill the soup for at least 30 minutes for the best flavor.
- Divide into serving bowls or small glasses.
- Top with the reserved finely chopped cucumber, remaining mint leaves, and chopped chives.
- Finish with a light drizzle of rapeseed oil before serving.
Notes
- Fresh dill or parsley can be substituted for tarragon.
- For a dairy-free version, use a plain plant-based yogurt.
- Serve with crusty bread, crackers, smoked salmon, or grilled chicken for a complete meal.
- Best served thoroughly chilled.