Andrew Zimmern Cooks: Cold Cucumber Soup

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute.

Split the European hydro cucumbers in half and set one piece aside for garnish.

Remove the seeds from the cucumber halves and compost them.

Cut the cucumber into pieces and add them to the blender.

Add fresh dill, tarragon, onion, parsley, ground white pepper, salt, olive oil, thick Greek yogurt, and lemon juice to the blender.

Squeeze lemon juice into a bowl to avoid seeds, then add it to the blender.

Add a small piece of garlic to the blender.

Cut a couple of pieces of cucumber into long strips for a Brunoise (micro dice).

Finely mince some shallot.

Blend all the ingredients until smooth.

Refrigerate the soup for four to five hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens