Don’t sweat it, it’s cucumber soup!

After that long, brutal winter here on the East coast, summer is almost, almost, upon us, friends. As much as I hate the cold, I love winter foods. There’s simply nothing as soothing as stewed meats, and soups. Heck, I’d have a big bowl of beef noodle soup in the middle of August in DC, with or without air conditioning. But. There’s really no need to sweat it. (Sorry,)

Several years ago I discovered cold cucumber soups. There’s several varieties with more or less the same ingredients of cucumber, herbs and plain Greek yogurt. It’s one of the few things I make that takes almost no time at all, and tastes like I’ve spent hours preparing. The flavors are refreshing yet complex, especially if you add a few pepper flakes.

I’ve served it at dinner parties. Eaten it as a stand-alone meal. Recently, I even brought it out during a baby shower, and a barbeque. Yes! Cold soup can be served even at a larger gathering.

I’ve served it at dinner parties. Eaten it as a stand-alone meal. Recently, I even brought it out during a baby shower, and a barbeque. Yes! Cold soup can be served even at a larger gathering.

Ingredients:

4 cups of diced cucumbers, seed removed

1.5 cups plain Greek yogurt. (For the keto-conscious I recommend Fage’s 5%)

⅓ cup fresh dill

⅓ cup parsley or cilantro

A pinch of thyme

3-4 cloves of garlic

A few red pepper flakes (optional)

⅓ cup olive oil

Enough truffle oil to drizzle on later

Salt and pepper

Equipment:

1 large mixing bowl

1 immersion blender

Instructions:

Take all your ingredients, except truffle oil, salt and pepper. Blend in large mixing bowl until smooth. Then add salt and pepper to taste. Serve with a tiny drizzle of truffle oil on top. Use whatever leftover herbs as a garnish.

That’s it. Promise.

Enjoy!

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