Chilled Cucumber Soup with Yogurt and Dill
I seem to be on a recipe kick over here! I have so many great Summer recipes that I wanted to get them posted so you can make them! Today, We are serving up soup!
When was the last time you had a cold Summer soup? I can honestly say I do not make soup very often and I think I should get in the habit of adding them to our menu more often. This chilled cucumber soup with yogurt and dill is so good! Perfect for a HOT night or even for lunch. We had it as an appetizer at our beach picnic.
To make it travel friendly, I used 8 oz wide mouth mason jars (one per person). I like a crunch and something to chew in my soup so I placed diced cucumber in the bottom of each jar and then ladled the soup on top. I kept them in the fridge until we were ready to go and then put them in our cooler for transport. I ended up with a little extra soup and put that in a larger Mason Jar to bring in case anyone wanted seconds. When we were ready to eat, I opened each jar of soup and garnished with the fresh chopped red onion and dill.
Don’t skip the diced cucumber, chopped red onion and dill. They add dimension and flavor to the soup.
When we were done, we screwed the lids back on the jars and I brought them home to wash. Yay! No Mess! I had no idea that soups were so picnic friendly.
Chilled Cucumber Soup with Yogurt and Dill
Ingredients
- 2 large European cucumbers 2 1/4 pounds, halved and seeded—1/2 cup finely diced, the rest coarsely chopped
- 1 1/2 cups plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 small shallot chopped
- 1 garlic clove
- 1/3 cup loosely packed dill
- 1/4 cup loosely packed flat-leaf parsley leaves
- 2 tablespoons loosely packed tarragon leaves
- 1/4 cup olive oil plus more for drizzling
- Salt
- Fresh ground white pepper
- 1/2 red onion finely chopped
Instructions
- In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil.
- Blend until smooth.
- Season with salt and white pepper
- Cover and refrigerate for at least 8 hours or overnight.
- Season the soup again just before serving.
- Pour the soup into bowls.
- Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.
Notes