my chilled cucumber soup
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!
prep time
30 Min
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- 1 - cucumber, peeled, seeded & diced or shredded
- 2 cups plain greek yogurt (preferably strained)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped dill
- 1 tablespoon chopped fresh mint leaves
- - salt & pepper to taste
How To Make my chilled cucumber soup
-
Step 1Shred, 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.
-
Step 2Place 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.
-
Step 3Chill 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Category:
Vegetable Soup
Keyword:
#Summer
Keyword:
#vegetables
Keyword:
#family
Keyword:
#Farm Fresh
Ingredient:
Vegetable
Diet:
Low Fat
Method:
No-Cook or Other
Culture:
Greek
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