August 2, 2022

No Cook Chilled Cucumber Soup

I don’t know about you, I’m someone who enjoys soup year-round…yes, even in the hotter months. This summer has offered exceptionally high temperatures across the planet, so I thought it was time to get chill. With No Cook Chilled Cucumber Soup that is. No need to to turn on the stovetop or oven. Simple pull out ye olde blender, grab a few ingredients you probably already have on hand, and buzz away! It’s refreshing, satisfying, and quite nutritious. Lots of protein, vitamins C, E, and K, calcium, dietary fiber, antioxidants, and more.

No Cook Chilled Cucumber Soup

This simple, satisfying, refreshing no cook cucumber soup is fantastic in the summer moths.

Course Appetizer, Dinner, lunch

Cuisine American

Keyword chilled soup, cucumber soup, no cook soup, soup

Prep Time 15

Resting time 1

Equipment

Cutting board
Sharp knife
Measuring cup
blender

Ingredients

2 large cucumbers peeled, seeded, chopped into large chunks
1 1/2 cup Greek yogurt
1 clove garlic finely minced
1 large lemon, juice of
2 tbsp dried dill [or 6 tbsp chopped fresh]
1 bunch fresh parsley save some for garnish if desired
1/2 cup extra virgin olive oil
salt & pepper to taste white pepper is preferred
1 serrano pepper seeded, finely diced [optional, but really elevates flavor!]

Instructions

Add cucumbers, yogurt, garlic, lemon juice, dill, and parsley (and serrano if desired) into a blender. Blend on high setting until smooth.
Turn blender on low. Remove center piece on blender lid. Slowly add olive oil, drizzling in until well incorporated.
Chill in refrigerator for at least one hour. Overnight is better. Allows the flavors to macerate. Keeps up to 4 days.