I have wanted to make a cold soup for some time now. Summer is coming to an end, so before the temperatures get really low I decided to try a chilled cucumber soup.
It is different from eating a hot soup. Instead easting mine with a spoon I ended up drinking the soup like a smoothie. It is easy to make and a good candidate for make ahead meal. It tastes better the longer it sits.
Chilled Cucumber Soup
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Ingredients
- 1 peeled seedless European cucumber
- 1 cup Greek yoghurt
- 3 tablespoons fresh lemon juice
- 1 garlic clove peeled
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
- 1/4 teaspoon salt
Instructions
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In a blender combine all the ingredients and blend until creamy.
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Season with salt and refrigerate for a minimum of two hours.
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Pour the soup into bowls or into a glass and drink
