Really – cucumber soup? Is it gross? Does it taste like warm cucumbers? Yes and no across the board. Honsestly I have had cucumber soup while climbing Kilimanjero in 2020 and I was quite tasty – both the kind with cream and the kind without for those with dairy issues… But this is not that. This is in response to – well, oh my goodness, the hubby brought in 2 more cucumbers from the garden and what am I supposed to do with them
Some had already gone to the old standby of Asian Cucumber Salad – perfect amount is 1.5 cucumber halves for the hubby and I with no left overs. The second half goes to salad during the week.
Last summer I found this recipe and tried it out. Pro tip – watch the garlic, as this is not a cooked soup – too much and it’s like vampire land.. But otherwise, it’s a delightful option for a mid summer dinner. This year, the pickle pirates are out and in full canning mode, there is not a dill sprig to be found in any store… so i went with dried!
For my version I also dropped the tarragon – i really dislike the taste.. not sure why, i feel it over powers. But go for it, if it is up your alley! If anyone knows me, i sub pepperoncini juice for all lime and lemon in savory dishes, so if you like lemon, go for that instead.
I top my soup with feta and a sprinkle of interesting olive oil! Mmm, so decadent!
Cucumber Soup
Notes
This is a wonderful way to use up cucumbers that is not pickles!
Such a wonderful combination of flavors on your tongue.
Use good olive oil and an interesting flavor to serve.
Ingredients
- 2 large cucumbers, halved and seeded – corsely chopped
- 1 1/2 cups plain Greek yogurt
- 3 tablespoons pepperoncini juice
- 1 small shallot, chopped
- 1 garlic clove
- 1 tbl dry. dill
- 1/4 cup loosely packed flat-leaf parsley leaves
- 1/4 cup evoo olive oil (garlic, chipotle or lemon flavored)
Instructions
- In a blender, combine the chopped cucumber with the yogurt, pepperoncini juice, shallot, garlic, dill, parsley, and the 1/4 cup of olive oil.
- Blend until smooth.
- Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
- Garnish with a drizzle of olive oil (harizza, truffle or garlic flavored), a sprinkle of feta and serve.
Verdict: I seriously do a happy dance when i get to have this for dinner!
If you try this let me know what you think!
