It is so hot out and there are just so many salads you can eat. I am encouraging the salad eating but adding a lovely cool mug of cucumber soup makes you feel…well, even cooler. Not in the “I am so hip and current” sense, but in the cool down, cool off, chilled sense. Cucumber Yogurt Soup is the first thing I think of when the weather becomes intolerable. A bowl of hot soup doesn’t ever make it into the meal plan. Nor does chili. Or stew. Or, for that matter, anything baked in the oven unless its name has the word “CHOCOLATE” in it.
I have been making this Creamy Cucumber Yogurt Soup for years because it is so GREEN, before green was even a thing. This is really green. Now if you want the soup to be white, like a vichysoisse, that’s ok also. Just peel the cucumbers and the soup will be nice and pale if you like that sort of thing.
All this Creamy Cucumber Yogurt Soup requires is throwing a bunch of veggies and herbs in a pot full of chicken or veggie stock, depending on whether you want this to be vegetarian or not. Cucumbers, dill, shallots. Done. You cook that all together for a few minutes, let it cool, and whir it all zippity-zap with the yogurt in the Vitamix or blender until it is smooth as silk.
You can serve this Creamy Cucumber Yogurt Soup in mugs at a barbecue for a refreshing appetizer (not in lieu of but it addition to the sangria or other refreshing summer drink) or alone with a salad for a light and cool summer dinner.
I am not going to dwell too long on the summer heat but I am going to post as many cold and deliciously refreshing things as I can think of until the fall. Because I love spring and summer—everything about them. Including the food, which lends itself to sitting outdoors and enjoying the sunshine. Now, there’s a picture!
Stay cool. Now I really mean hip and relevant.
Creamy Cucumber Yogurt Soup
A delicious cold soup that makes a wonderful addition to a summer outdoor dinner or party. Beautifully garnished with lots of green herbs this is pretty and not your usual soup. You can make it vegetarian by using vegetable, instead of chicken broth.
Ingredients
- 32 ounces chicken or vegetable broth
- 2 shallots chopped
- 1/3 cup fresh dill chopped
- 2 bunches scallions finely sliced
- 4 English cucumbers peeled or unpeeled
- 2 cups plain Greek yogurt any type plus an additional 1/3 cup for garnish
- 1 teaspoon salt
- 2 teaspoons honey
Instructions
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The day before you plan on serving the soup, in a large pot over medium heat combine the broth shallots, dill, all of the scallions except a few slices reserved for garnish, and 3 of the cucumbers. Refrigerate the remaining cucumber.
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Bring the vegetables to a boil, lower heat to medium low and cook for 20-25 minutes until the cucumbers are soft. Set aside to cool for a teast 2-3 hours.
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Strain mixture into bowl, reserving the broth and putting the solids into a Vitamix. Add the yogurt, salt and honey to the mixture and puree until the soup is completely smooth. Pour the mixture from the Vitamix and stir into the reserved broth. Refrigerate the mixture overnight.
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When ready to serve, slice off 12 very thin slices of cucumber and set aside for garnish. Grate the remainder of the cucumber on a medium grater and stir it into the soup.
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Chop a small handful of dill fronds (discard all of the stems). Taste the soup and add a bit of salt if it needs it.
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Pour the cold soup into mugs, garnish with the cucumber slices, chopped dill and the remaining sliced scallions. Serve with a dollop of yogurt on top, if desired.
