My Chilled Cucumber Soup
By
Maria *
@WWCook1
1
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!
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!
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
How to Make My Chilled Cucumber Soup
- 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.
- 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.
- 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!
