We love elegant, chilled cucumber soup.
It’s refreshing and low in calories—we use nonfat Greek yogurt instead of the whole milk yogurt and sour cream used in the video recipe. And it’s less costly to make than gazpacho.
Cucumber soup is customizable in texture, from chunky to smoothie-like (you can drink the latter from a glass or cup). While the video host uses an immersion blender, you can use a regular blender or food processor for a finer texture.
Cucumber soup is receptive to a broad variety of favorite seasonings. While garlic, dill and mint are traditional, you can change the recipe by adding basil, celery seed, curry powder, minced jalapeño, minced onion, shallot, tarragon, thyme and/or sage.
Serve the chilled soup in plastic cups for parties—either with a spoon or as a puréed, drinkable version.
We’ll be serving it as part of our Labor Day menu. Try it!