How to Make Cucumber Soup
This “no-cook” Cucumber soup recipe is ideal for the summer and on warm weather conditions. This soup recipe can be consumed immediately after you’ve blended and topped it with cucumbers and your personal choice of toppings, or, chilled within a few hours as a relaxing drink.
Ingredients:
- 3 pieces of diced cucumbers
- 1 1/2 cup of plain yogurt
- 1/4 cup of sour cream
- 1/2 teaspoon of dry mustard in English-style
- Salt and pepper
- 1/4 cup of finely chopped dill
- Fresh lemon juice
- Cucumber slices
dill sprigs
Instructions:
- Using a food processor or blender, blend diced cucumbers, sour cream, yogurt, and mustard until smooth or depending on your desired consistency. Season with salt and pepper according to your taste.
- Transfer the blended vegetable smoothie into a bowl.
- Set aside the soup to cool down.
- Garnish with finely cut cucumber pieces, dill sprigs, and a squeeze of lemon juice just before serving. For the cooling effect, try serving this in a while bowl topped with cucumber pieces and ice cubes.
- For a chilling effect, take in as a smoothie and blend the ingredients together with cracked or cubed ice for a cold, brain-freezing action.
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