My Chilled Cucumber Soup

Maria *

By
@WWCook1

Whip up this refreshing no-cook soup on a hot summer day and you'll feel cool as a cucumber in no time:)
I saw this picture & recipe in a 1995 greek cooking magazine. Had all the fresh ingredients and it's really been very very hot here so what better food to eat and not heat up my kitchen. I didn't have any shrimp though but like the idea & will add next time I make this soup again!


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

1
cucumber, peeled, seeded & diced or shredded
2 c
plain greek yogurt (preferably strained)
1 Tbsp
olive oil
1 Tbsp
fresh lemon juice
1 Tbsp
finely chopped dill
1 Tbsp
chopped fresh mint leaves
salt & pepper to taste

Directions Step-By-Step

1
Shred, I prefer shredded, (like in the Tzatziki) but if you prefer you can finely dice the cucumber sprinkle with some salt and set aside for about 1/2 hour to drain it's liquids.
2
Place yogurt, olive oil, lemon juice, mint, dill in blender and process until smooth. Pour the mixture into a medium sized bowl, add the drained cucumber, salt & pepper and stir to combine.
3
Chill and serve. Garnish with some extra chopped dill. If you like you can also garnish each individual portion with a boiled or grilled shrimp.
ENJOY!

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Low Fat
Other Tags: For Kids, Healthy, Heirloom