Chilled Cucumber Soup

This recipe is from the post: Cool as a Cucumber

Makes 4-6, 1 cup servings

2 large or 4 smaller cucumbers, peeled and seeded, cut into big chunks
1 cup low salt chicken broth
1 cup buttermilk
1 cup Greek low-fat plain yogurt
1 medium Vidalia or other sweet onion, chopped
2 cloves of garlic, peeled
1 cup of fresh mint leaves
Juice of 1/2 lemon
6 drops hot sauce (I use habanero, but Tabasco is fine or you can omit)
salt and freshly ground black pepper to taste.

Place all ingredients into a blender and puree until very smooth. Transfer to a bowl, cover with plastic wrap and allow to chill for at least 3 hours or overnight. The flavors blend the longer it chills. Serve in small cups or bowls and garnish with a mint leaf.

Cooks note: This makes a delicious cold soup which would work as a base for additions. You could add a little dill to the soup and make it as is.
I’ve substituted one whole, peeled and pitted avocado for one of the cucumbers and it adds an amazing taste and creaminess to the soup.
Another interesting variation to try is omitting the hot sauce and onion and adding honeydew melon and almonds to the base recipe, then top it with little frizzled prosciutto. I’ll post my thoughts here after trying!

Recipe ©2011 Betsy Burts. All reproduction rights reserved.


1 thought on “Chilled Cucumber Soup

  1. Pingback: Cool as a Cucumber | bits and breadcrumbs

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