Chilled Cucumber Soup
 
Prep time
Cook time
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Let this refreshing soup be your relief from the heat! This chilled soup is perfect for those hot summer days when you just don't feel like using the oven or stove.
Author:
Recipe type: Soup
Serves: 4 servings
Ingredients
  • 4 Persian cucumbers, washed and diced (reserve ½ of one cucumber and do not put in the food processor)
  • 1 jalapeño, seeded and minced
  • ⅓ cup fresh mint
  • ¼ cup fresh dill, divided in two equal piles
  • 1 large clove garlic, minced
  • 1 shallot, minced
  • 1 cup greek yogurt
  • ¼ cold water
  • ¼ olive oil, plus more for drizzling
  • salt & freshly ground pepper to taste
Instructions
  1. Add cucumber (remember to reserve half of one cucumber), jalapeño, mint, half of your dill(1 pile), garlic, shallot, lemon juice, olive oil, cold water and greek yogurt into the food processor or blender and pulse until smooth.
  2. Transfer soup mixture into a large bowl and add the remaining finely diced cucumber and loosely torn dill leaves. This will add a nice texture a vibrant color to the soup.
  3. Add salt and freshly ground pepper, to taste
  4. Leave in the fridge for at least 3 hours to chill or overnight for best results.
  5. Garnish with a sprig of dill or finely chopped dill pickle for a zing!
  6. Drizzle with olive oil, optional
Recipe by The Peony Life at http://thepeonylife.com/2015/08/chilled-cucumber-soup/