Cucumber Soup

4/1/2025

Prep Time: 15 minutes | Cook Time: 30 minutes

Description

Cucumber soup is a velvety, fresh, and zesty delight, perfect for a light mid-afternoon snack or as an appetizer. Traditional techniques make for a timeless, flavorful soup that epitomizes the robust essence of cucumbers.

Ingredients

• 2 large cucumbers
• 2 cups of vegetable broth
• 1 medium onion, chopped
• 2 cloves of garlic, crushed
• 1 tablespoon olive oil
• Salt to taste
• Pepper to taste
• 1 cup of plain yogurt
• Fresh dill for garnish

Optional Ingredients

• 1 medium potato, peeled and cubed: Add this if you desire more substance and thickness to your soup.
• A squeeze of lemon juice: If you’re a fan of a tangy kick that complements the cucumber’s natural freshness.
• Grated zest of a lemon: For an aromatic infusion in your soup.

Estimated Time

• Prep time: 15 minutes
• Cook time: 30 minutes

Instructions

1. Peel the cucumbers, cut them in half lengthwise, and remove the seeds from the center. Chop the cucumber into small pieces.
2. Heat the olive oil in a large pot. Add the chopped onion and crushed garlic, sauté until they become translucent.
3. Add the chopped cucumber to the pot and continue to sauté for 5 minutes.
4. If you’re using the optional potato, add it now, ensuring it’s evenly mixed with the other ingredients.
5. Pour the vegetable broth into the pot. Bring the mixture to a boil.
6. Lower the heat and let it simmer for about 20 minutes or until the cucumbers (and potatoes if you’ve included them) are soft.
7. Remove the pot from heat. Add the plain yogurt and blend the soup using an immersion blender until you get a smooth texture.
8. Season with salt and pepper to your preference.
9. If you wish, add a squeeze of lemon juice or some grated zest at this point. Stir well.
10. Serve the cucumber soup hot or chilled, garnished with fresh dill.

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