Chilled Cucumber Soup
A refreshing chilled cucumber soup with Greek yogurt and herbs, blended smooth and served ice-cold.
⏱️ Prep: 15 min
Ingredients
| 3 | large cucumbers, peeled and diced |
| 1 1/2 чаши/cups | plain Greek-style yogurt |
| 3 с.л./tbsp | lemon juice |
| 1 1/2 | small shallots, chopped |
| 3 | cloves garlic, minced |
| 3 с.л./tbsp | chopped fresh parsley |
| 1 1/2 с.л./tbsp | fresh tarragon |
| 6 с.л./tbsp | extra-virgin olive oil |
| 3 с.л./tbsp | white wine vinegar |
| — | salt and freshly ground black pepper |
| 1 1/2 | shallots, very finely chopped (to garnish) |
| 1 1/2 ч.л./tsp | balsamic syrup (to garnish) |
| 1 1/2 ч.л./tsp | extra-virgin olive oil (to garnish) |
| 6 с.л./tbsp | loosely packed chopped parsley (to garnish) |
Instructions
- Blend the cucumbers, yogurt, lemon juice, chopped shallot, garlic, parsley, tarragon, olive oil and vinegar in a blender until smooth; season with salt and black pepper. Alternatively, put the ingredients into a deep bowl and blend with an immersion blender or in the chopper attachment until smooth.
- Pour the soup into a bowl, cover tightly with plastic wrap and refrigerate until fully chilled, 1 to 2 hours.
- Serve cold and topped with finely chopped shallot, a generous drizzle of balsamic syrup, extra-virgin olive oil and fresh parsley.
Tip: To make your own balsamic syrup, add 1/2 cup balsamic vinegar to a small saucepan. Bring to a low boil over medium-low heat, then simmer until the mixture is thick enough to coat the back of a spoon and has reduced by at least half, about 15 minutes. Refrigerate any extra for up to three months.