This easy cucumber soup is a refreshing and nutritious cold dish perfect for warm days. Creamy Greek yogurt blends beautifully with fresh cucumbers and herbs, creating a delightful flavor. Use common ingredients like dill and basil for flexibility. Serve it chilled for a simple and elegant starter or light meal.
Ingredients Needed
- 6 Persian cucumbers, thinly sliced (reserve a few slices for garnish)
- 350 ml (1½ cups) plain whole milk Greek yogurt
- 180 ml (¾ cup) fresh basil leaves
- 60 ml (¼ cup) extra-virgin olive oil, plus more for drizzling
- 45 ml (3 tablespoons) fresh lemon juice
- 30 ml (2 tablespoons) fresh dill, plus more for garnish
- 1 garlic clove
- ¾ teaspoon sea salt
- 10 ml (2 teaspoons) honey
- Freshly ground black pepper, to taste
- Fresh mint or chives, for garnish
How To Make Cucumber Soup
- Blend the Ingredients: In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of black pepper. Blend until smooth.
- Chill the Soup: Chill the soup for at least 4 hours.
- Serve: Ladle the soup into bowls and drizzle with extra olive oil. Garnish with the reserved cucumber slices, freshly ground black pepper, and fresh dill, mint, or chives. Serve cold.
Recipe Tips
- Adjust Thickness: If you prefer a thinner soup, add a little cold water or more yogurt until you reach your desired consistency.
- Chill Properly: Make sure to chill the soup for at least 4 hours; this helps the flavors meld and enhances the refreshing taste.
- Taste and Season: Before serving, taste the soup and adjust the seasoning. You might want to add a pinch more salt or a squeeze of lemon for brightness.
How To Store Leftovers?
- Refrigerate: First, let the leftover cucumber soup cool until it reaches room temperature. Then, transfer it to an airtight container and refrigerate. The soup can be stored in the fridge for up to 3 days.
- Freeze: You can freeze the soup in an airtight container for up to 2 months. After freezing, let it thaw in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 serving (total servings8)
- Calories: 88.4
- Total Fat: 1.9g
- Saturated Fat: 1.1g
- Cholesterol: 6. mg
- Sodium: 87.9mg
- Potassium: 388.4mg
- Total Carbohydrate: 10.0g
- Dietary Fiber: 1.6g
- Sugars: 8.2g
- Protein: 8.1g
Try More Easy Soups:
- Roasted Tomato Soup
- Pea And Ham Soup With Mustard Croûtes
- Chicken And Veg Soup Recipe UK
- Mulligatawny Soup Recipe UK
Cucumber Soup Recipe UK
Description
This easy cucumber soup is a refreshing and nutritious cold dish perfect for warm days. Creamy Greek yogurt blends beautifully with fresh cucumbers and herbs, creating a delightful flavor. Use common ingredients like dill and basil for flexibility. Serve it chilled for a simple and elegant starter or light meal.
Ingredients
Instructions
- Blend the Ingredients: In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of black pepper. Blend until smooth.
- Chill the Soup: Chill the soup for at least 4 hours.
- Serve: Ladle the soup into bowls and drizzle with extra olive oil. Garnish with the reserved cucumber slices, freshly ground black pepper, and fresh dill, mint, or chives. Serve cold.
Notes
- Adjust Thickness: If you prefer a thinner soup, add a little cold water or more yogurt until you reach your desired consistency.
- Chill Properly: Make sure to chill the soup for at least 4 hours; this helps the flavors meld and enhances the refreshing taste.
- Taste and Season: Before serving, taste the soup and adjust the seasoning. You might want to add a pinch more salt or a squeeze of lemon for brightness.
Cucumber Soup Recipe UK