August 9, 2016
Summery Cucumber Soup
My mother made this amazing cucumber soup last week. It was perfect timing since we were in the midst of a terrible heatwave and only wanted light, cooling foods. She merged a few recipes to make her own and it was nothing short of delicious. I ate it as is for lunch, pouring it into a cup straight from the fridge. For dinner I paired it with some cheese and crackers to make it a little more substantial, but still very easy. Wherever you are I hope you aren’t too hot. And if you are, make this soup!
Summery Cucumber Soup
Ingredients
- 2 17-ounce containers low fat Greek yogurt
- 1 cup light cream
- 3 large cucumbers, unpeeled, seeded and coarsely chopped
- ½ cup 1% milk
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon kosher salt
- 2 teaspoons freshly cracked black pepper
- 2 tablespoon fresh dill
Instructions
- Place the first four ingredients in the bowl of a food processor and pulse until coarsely chopped. Then, add the onion, garlic, salt, pepper, and dill, and continue to pull until the soup is finely chopped. Taste the soup for seasonings and stir in more salt if needed. The soup will get saltier as it sits so don't over-salt it right away.
- Transfer the soup to a container (I used a plastic pitcher) and chill for at least 6 hours. Enjoy straight from the fridge when it is nice and cool!
Notes
adapted from Ina Garten and Food & Wine
