Cucumber Soup Recipe
Refreshing cucumber soup made with Greek yogurt, fresh herbs, and lime.
Ingredients
- 2 cucumbers about 675 g
- 150 g Greek yogurt
- Juice of 1–2 limes
- Small handful fresh tarragon chopped
- Leaves from 3 mint sprigs
- Small bunch fresh chives chopped
- Rapeseed oil for serving
Instructions
- Finely chop about one-third of one cucumber and set it aside for garnish.
- Roughly chop the remaining cucumbers.
- Add the chopped cucumbers, Greek yogurt, juice of one lime, tarragon, most of the mint leaves, and most of the chives to a blender.
- Blend until completely smooth and creamy.
- Taste the Cucumber Soup and add the juice from the second lime if you'd like a brighter, tangier flavor.
- Pour into serving bowls or small glasses.
- Top with the reserved diced cucumber, remaining mint, and chives.
- Finish with a light drizzle of rapeseed oil and serve immediately, or chill for 30–60 minutes for an even cooler soup.
Notes
- Fresh dill can be substituted for tarragon.
- Lemon juice works well if limes aren't available.
- For a dairy-free version, replace Greek yogurt with a plain plant-based yogurt.
- Serve with crusty bread, pita, grilled vegetables, or a fresh salad.