Cucumbers are currently in abundance at the farmer’s market and in stores. Rather than throw them on a salad, why not use them to make a cool and creamy soup? Simply deseed them and use them as a principal ingredient in your make-ahead summertime soup recipe.
Cool Cucumber-Herb Soup Recipe
(Best if made the night before serving)
Serves up to 5
- 3 large English cucumbers, skin-on, de-seeded, and chopped
- 1 ½ cups plain Greek yogurt (plus extra for garnish)
- 2 Tbsp. fresh squeezed lemon juice
- 1 clove garlic, minced
- 1 small shallot, chopped
- 2 Tbsp. fresh tarragon leaves,
- ¼ cup flat or curly-leaf parsley
- ¼ cup olive oil or 1/8 olive oil plus 1/8 lemon infused olive oil (plus extra for serving)
- Salt & pepper to taste
- Fresh chopped dill (for garnish)
Combine the diced cucumber, Greek yogurt, lemon juice, garlic, shallot, tarragon, parsley, and the oils in a blender and blend until smooth. Season with salt and pepper. Refrigerate overnight. Serve cold with a dollop of Greek yogurt, a drizzle of lemon infused olive oil, and some chopped fresh dill.
Did You Know?
Cucumbers are actually a fruit – not a vegetable! They are a good source of phytonutrients, meaning they contain plant chemicals with protective or disease preventative properties. A raw cucumber is 95% water and a whole one is just about 16 calories. So, cucumbers are truly AMAZING!
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