Chilled Lemon Cucumber and Yogurt Soup

Total Time
10mins
Prep 10 mins
Cook 0 mins

A perfect soup for summertime-light and refreshing, getting its inspiration from Indian raita. The freshest ingredients you can find is key. Keep soup chilled until just before serving. From the book Healthy First Courses, a cookbook collection of recipes from Williams Sonoma. (I switched lemon cucumbers for standard cucumbers though.)

Ingredients Nutrition

Directions

  1. In food processor or blender, puree half of the cucumber, scraping down sides of bowl as necessary. Blend until smooth, about 20 seconds.
  2. In a serving bowl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh chives and dill, and pepper flakes. Stir to mix well.
  3. Cut the remaining cucumber into 1/8 inch small dice. Stir into the pureed soup mixture and then stir in enough water or stock so that the soup is thin but not watery.
  4. Add the salt and pepper and stir well. Refrigerate several hours and until well chilled.
  5. Ladle soup into individual bowls and garnish with toasted nuts, a drizzle of lemon juice and a sprinkle of cayenne. Add an ice cube to each bowl to keep soup chilled.

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