Easy Chilled Cucumber Soup
It’s been very hot and steamy here in Perth lately, and I’ve just stumbled onto a delicious and really easy soup recipe that is perfect for these hot Summer conditions. This is one of the best easy food recipes on a hot day as there’s no cooking required.
It will help to cool the body, as well as whet the appetite (sometimes it’s not easy to eat much when it’s a really hot day, so this will definitely help!).
You can add a little horseradish cream to really kick up the intensity of the flavour, or leave it out to keep the cucumber soup quite subtle and light, it’s really up to you.
Chilled Cucumber Soup Ingredients
- 3 long cucumbers, about 650g each, straight from the fridge.
- Lemon juice, to taste
- 1 tbsp olive oil
- A handful of dill, roughly chopped (plus a few fronds to garnish if you like)
- 500ml natural yoghurt
- 1-2 tbsp horseradish cream (or enough to your taste)
How To Make Easy Chilled Cucumber Soup
Chilled Cucumber Soup
Peel the cucumbers and cut 2 of them lengthways into quarters. Slice off the seedy core from each quarter, then chop into diced pieces. Place into a large bowl and set aside for the time being.
Peel the remaining cucumber into long thin ribbons using a swivel vegetable peeler. You can cut the ribbons in half if you think they’re too long. Place in another bowl and toss in a little lemon juice, the olive oil, chopped dill, and some salt and pepper. Cover with gladwrap (cling film) and refrigerate until ready to serve.
Put half the yoghurt, a pinch of salt and pepper and half of the chopped cucumber into a blender. Blitz to a smooth puree. Push the puree through a fine sieve, pressing down hard with the back of a ladle.
Discard any leftover cucumber pulp in the sieve. Repeat this process with the remaining chopped cucumber and yoghurt. Taste and adjust the seasoning of the cucumber puree, adding 1 0r 2 tablespoons of horseradish cream or a squeeze of lemon juice, if you like. Cover with gladwrap and chill if you’re not serving the chilled cucumber soup immediately.
To serve, pour the cold cucumber soup into chilled bowls and garnish with the dressed cucumber ribbons and dill fronds.
Mick Reade
November 18th, 2011 at 7:10 pm
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