Chilled Cucumber Soup Recipe 🥒 • Tasty Summer Soup! 😋 - Episode 964

Cut the English cucumber into thirds and add it to the blender.

Add 1 cup of plain yogurt, 1/2 cup of sour cream, and 1 cup of vegetable broth to the blender.

Squeeze in the juice of 1 lemon.

Add 1/4 cup of finely chopped red onions, 1 small clove of garlic, and a handful of fresh dill to the blender.

Season with 1 tablespoon of powdered sugar, 1 teaspoon of ground sea salt, and 1/2 teaspoon of freshly ground mixed peppercorns.

Place the lid on the blender and remove the filler cap.

Pulse a few times to avoid splashing, then set the speed to medium and blend until smooth.

Slowly pour a thin stream of 1/4 cup of extra virgin olive oil through the top while the blender is running.

Increase the speed to high and blend for 30 seconds.

Taste the mixture and adjust the seasoning if needed, blending again if you add anything.

Pour the soup into a bowl, cover it, and transfer to the fridge for at least 8 hours, preferably overnight.

Ladle the soup into chilled bowls and garnish with finely chopped red onions, chopped dill, and a drizzle of olive oil.

Equipment Needed

Spice Level:

Dietary