Makes about 4 cups soup, serves up to 8 people.
This gorgeous emerald green soup is cold and refreshing. English cucumbers are blended with a bouquet of fresh herbs and aromatics in an easy and quick recipe. Greek yogurt is added to mellow and lighten the soup to create a simple and elegant dish.
This soup is pictured with a garnish of sprouts, pickled shallots, and olive oil. The soup pairs perfectly with this Cold Poached Shrimp with White Wine. (Pictured)
This soup is best when the flavors are allowed to develop in the refrigerator for at least 4 hours.
Cucumber Soup with Fresh Herbs & Greek Yogurt
1 large English cucumber, diced
1 medium shallots, chopped
1/3 cup sliced scallions
1/3 cup loosely packed fresh flat leaf parsley leaves
1/4 cup loosely packed fresh dill fronds
2 Tbsp loosely packed fresh tarragon leaves
1 small garlic clove
1/2 tsp kosher salt
1 1/4 cups Greek yogurt
1/4 cup extra virgin olive oil
Juice from 1 fresh lemon
1 to 3 Tbsp water or vegetable stock
Salt & pepper to taste
Garnish
Microgreens or sprouts
Pickled shallots (Recipe Here!)
Small lemon wedge
Olive oil for drizzling
Directions:
In a blender, layer the diced cucumber, shallots, scallions, herbs, garlic, and salt. Top with the yogurt, olive oil, and lemon juice. Blend on high until smooth, about 2 minutes. Strain the soup through a fine mesh strainer into a bowl. If soup is too thick, thin with one or two tablespoons of water/vegetable stock. Season with additional salt and pepper to taste. If the cucumbers are bit bitter, add a few pinches of sugar.
Cover bowl with plastic wrap and refrigerate until cold and to allow the flavors to meld, at least 4 hours or overnight.
Garnish in bowls topped with sprouts, pickled shallots, and a small thinly sliced lemon wedges. Drizzle 1/2 teaspoon of olive oil over the top.
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