Chilled cucumber soup
A refreshing and velvety cold soup made with crisp cucumbers, creamy matsoni, and fresh garden herbs. Perfect for hot summer days as a light lunch or revitalizing starter. For the best flavor, chill thoroughly before serving and top with a light drizzle of extra virgin olive oil.
Ingredients
- cold water150 ml
- Garlic2 cloves
- Olive Oil2 tbsp
- Lemon juice1 tbsp
- Salt1 tsp
Instructions
4 steps- 1
Wash the cucumbers and herbs. Peel half of the cucumbers and roughly chop them, then finely dice the remaining unpeeled cucumber for textural contrast.
7 min
- 2
In a blender, combine the roughly chopped cucumber, matsoni, cold water, garlic, dill, mint, olive oil, lemon juice, and salt. Blend until smooth and creamy.
3 min
- 3
Stir the finely diced cucumber cubes into the blended mixture to add a pleasant crisp crunch.
2 min
- 4
Transfer the soup to an airtight container and refrigerate for at least 1 hour to let the flavors meld and chill thoroughly.
60 min
4°C
Nutrition
1 serving ≈ 339 g
Nutrition values are estimates. - means data is unavailable.
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