In the heat of summer, nothing is as refreshing as Chilled Cucumber And Yogurt Soup. Here it is made with cooling cucumber, strait from the farmers market. It’s blended into a silky creamy soup with Greek yogurt. A soup for hot summer nights. Feel free to increase or decrease the amount of mint and garlic depending on your taste.
This soup is addictive on a hot summer day. I have made it a few times, and instead of seedless cucumbers, I use regular ones which I deseed (split them down the middle & scoop out seeds with spoon).
I like spicy food but this was better with only 1 clove of garlic to bring out a slightly sweet taste. This is good! I loved it, and I can make it again, and wow, it Cool and refreshing, this soup gets its creaminess from healthy Greek yogurt.
Yogurt and cucumbers, the two are combined to make a cooling summer soup. A simple and refreshing summer starter, this soup only takes minutes to make. It always amazes me how something so simple and ordinary can be turned into a thing of beauty. This can also be served as a refreshing little appetizer, poured into tall shot glasses. It can easily be made the day before and stored in the fridge until ready to serve.
Ingredients:
2 1/2 cucumbers, peeled, seeded and coarsely chopped
1/2 cucumber, peeled, seeded and finely chopped
1 1/2 cups plain Greek yogurt
2 tablespoons chopped fresh mint
1 garlic clove, minced
1/2 yellow onion, chopped
1 large slice coarse, sourdough type
bread, crust removed
1/2 cup low-fat, low-sodium
chicken broth
Kosher or sea salt
Freshly ground pepper
Direction:
1. In a food processor or blender, combine the coarsely chopped cucumber, yogurt, 1 tablespoon of the mint, garlic, onion, bread, and broth. Process to a smooth puree.
2. Season with salt and pepper.
3. Chill for two hours or up to overnight. Stir well before serving and garnish with the finely chopped cucumber and the remaining tablespoon of mint.
4. Yield : 4 serve
In summer, you can add 1 cup green grapes and 1/2 cup finely ground almonds to give the soup a Spanish twist similar to that country’s white gazpacho
I like spicy food but this was better with only 1 clove of garlic to bring out a slightly sweet taste. This is good! I loved it, and I can make it again, and wow, it Cool and refreshing, this soup gets its creaminess from healthy Greek yogurt.
Yogurt and cucumbers, the two are combined to make a cooling summer soup. A simple and refreshing summer starter, this soup only takes minutes to make. It always amazes me how something so simple and ordinary can be turned into a thing of beauty. This can also be served as a refreshing little appetizer, poured into tall shot glasses. It can easily be made the day before and stored in the fridge until ready to serve.
Ingredients:
2 1/2 cucumbers, peeled, seeded and coarsely chopped
1/2 cucumber, peeled, seeded and finely chopped
1 1/2 cups plain Greek yogurt
2 tablespoons chopped fresh mint
1 garlic clove, minced
1/2 yellow onion, chopped
1 large slice coarse, sourdough type
bread, crust removed
1/2 cup low-fat, low-sodium
chicken broth
Kosher or sea salt
Freshly ground pepper
Direction:
1. In a food processor or blender, combine the coarsely chopped cucumber, yogurt, 1 tablespoon of the mint, garlic, onion, bread, and broth. Process to a smooth puree.
2. Season with salt and pepper.
3. Chill for two hours or up to overnight. Stir well before serving and garnish with the finely chopped cucumber and the remaining tablespoon of mint.
4. Yield : 4 serve
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