Bowl of Cold Cucumber Soup
(click to enlarge)

Cold Cucumber Soup


North America
Makes:
Effort:
Sched:
DoAhead:  		 4 cups
**
35 min
Best		 A light and refreshing cold soup for hot days. It's easy to make and can be made well ahead and refrigerated until needed.




1
1-1/2
2/3
2
3
1/4
1/2
3/4
1/4
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ar
#
c
c
oz
T
c
t
t
t
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Cucumbers (1)
Yogurt, Greek(2)  
Herbs, Green (3)
Shallot
Lemon Juice
Olive Oil ExtV
Honey
Salt
Pepper
-- Garnish
Note-4 		MAKE   -   (35 min + chilling time)
  1. Chop CUCUMBERS into about 1/2 inch chunks.
  2. Chop HERBS medium. Measure is after chopping and moderately packed.
  3. Chop SHALLOT medium.
  4. Squeeze LEMON JUICE.
  5. Mix All Items.   Caution: Most home blenders, mixies, etc. can't take this all at once without overflowing while running, so mix in a bowl and process a half at a time.
  6. In a Blender or Mixie. Run until very smooth.
  7. Chill in the fridge for a few hours to a day or so in a sealed container.
  8. Serve chilled in bowls, garnished as desired.
NOTES:

  1. Cucumbers:

      Persians or some other small diameter cukes that need not be peeled or seeded. If all you have is the standard green blimps, they must be peeled and seeded before weighing.

  2. Yogurt, Greek:

      This should be a full milk plain natural "Greek" Yogurt. Regular Yogurt will make the soup a little too liquid.

  3. Herbs, Green:

      There is no standard, so use what you can get proportioned by your preference. Suggested are: Basil, Mint, Parsley, Dill, Cilantro - also Tarragon and Scallions, but not too much.

  4. Garnish:

      Various garnishes have been suggested: thin slices of Cucumber, chopped Chives, Mint Leaves, Dill Sprigs, chopped Red Onion. sprinkle of Olive Oil. Cucumber Slices and Dill Sprigs are the most popular. For Buffet Service I just cut up some Cucumber into about 1/4 inch chunks and mix them in along with some coarsely chopped Dill.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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