A BRIGHT, CREAMY CUCUMBER SOUP WITH GREEK YOGURT, FRESH HERBS AND LEMON.
- Servings: 4
- Prep time: 20 minutes
- Chilling time: 1 hour
- Total time: 1 hour 20 minutes
INGREDIENTS
Chilled cucumber soup
- 8 Persian cucumbers, roughly chopped
- 1½ cups (375 ml) full-fat Greek yogurt
- ½ cup loosely packed fresh dill
- ¼ cup loosely packed fresh mint leaves
- 1 small garlic clove
- Zest and juice of 1 lemon
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- ¼ cup (60 ml) ice-cold water, as needed
To serve
- Extra-virgin olive oil
- Heavy cream
- Espelette pepper
- Fresh dill leaves
METHOD
- Add the cucumbers, Greek yogurt, dill, mint, garlic, lemon zest, lemon juice, olive oil, salt and black pepper to a high-speed blender.
- Blend until completely smooth, adding a little ice-cold water if needed to reach a silky, pourable consistency.
- Pass the soup through a fine-mesh strainer, pressing gently with the back of a ladle to extract as much liquid as possible.
- Taste and adjust the seasoning with additional salt, pepper or lemon juice.
- Refrigerate for at least 1 hour, or until thoroughly chilled.
- Pour the soup into chilled bowls. Finish with a drizzle of olive oil and cream, a pinch of Espelette pepper and fresh dill leaves. Serve immediately.
By Laurent Dagenais