Classic Cucumber Soup

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

Cut cucumbers crosswise in half and then lengthwise in half.

Use a spoon to scrape out the seeds from the cucumbers.

If having trouble removing the seeds, score on either side of the seed bed with a knife.

Roughly cut the remaining cucumbers into half moons and add them to the blender.

Add about 1 cup of fresh mint leaves to the blender.

Zest two limes into the blender and then add the juice of the limes.

Add half of a jalapeno pepper (green flesh only) to the blender, chopped.

Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the blender.

Add about 1/4 cup of cream (or water) to the blender to help with blending.

Blend the mixture until smooth and beautiful.

Add 2 cups of Greek yogurt to the blender and blend again until combined.

Taste the soup and adjust seasoning, adding more salt if necessary.

Add 1 teaspoon of sugar to enhance the sweetness of the cucumber and blend again.

Pour the blended soup into a pitcher and refrigerate for 2 to 3 hours to chill.

Dice the reserved cucumber finely for garnish and refrigerate it.

After chilling, serve the soup in bowls, garnished with thinly sliced cucumber and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens