The Easiest No-Cook Blender Soup: Chilled Cucumber Soup

It’s hot—but you’ve got guests coming over and you want to impress? Three words: Blend baby, blend! This light and creamy soup is tangy, refreshing and a cinch to make, the perfect start to a summer brunch or dinner (maybe paired with our Strawberry Spinach Salad?). Tip: Garnish it with diced cucumber, herbs and a drizzle of olive oil for a restaurant-worthy presentation.

MORE: Zesty Gazpacho with Summer Tomatoes

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Chilled Cucumber Soup with Greek Yogurt and Herbs

  • Serves 6 as an appetizer
  • Prep time: 5 minutes
  • Active Time: 10 minutes

Ingredients

  • 1 tbsp Olive Oil, plus more to drizzle
  • 4 Kirby Cucumbers, peeled and seeded
  • 1 clove garlic, peeled, and roughly chopped
  • 1 cup Greek Yogurt
  • Juice of ½ Lemon, plus more to taste
  • 2 tsp. Fresh Dill (2-3 sprigs, leaves only) plus a few small sprigs to garnish
  • 2 tsp. Fresh Mint (4-5 Leaves) plus a few small sprigs to garnish
  • Salt and Freshly Ground Pepper

MORE: Our Favorite No-Cook Recipes

Directions

  • Once peeled and seeded, cut the cucumbers into large chunks, reserve one piece and set aside. Add the rest of the cucumber to the blender.
  • Add the remaining ingredients to the blender and season with salt and pepper. Puree until completely smooth. Chill for at least an hour.
  • Dice the reserved piece of cucumber. Pour into serving vessels, and garnish with some of the diced cucumber, a drizzle of oil, sprig of dill, and sprig of mint.
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Coyote urine. It’s the reason my hydrangeas actually bloomed this year. (Deer repellent.) And after her thorough sweep of the gardens for chipmunks, it’s what Mary smells like right now. #bathtime Happy Saturday!

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