As summer inches closer, I have been playing around with chilled soup recipes. My mom is a big lover of soups, and I get a lot of inspiration from her. But, she tends to focus on soups that are served hot. I think a lot of people do. Soup is often thought of as cozy and comforting and is a popular fall and winter food. However, I’m discovering that it can also be bright and refreshing and pretty perfect for spring and summer.
When I found this recipe inspired by Martha Stewart, I was curious to try it. Despite cucumbers being one of my refrigerator staples, I hadn’t tried a cucumber soup before. I typically put them in my water bottle or eat them on their own with a tasty dip. This recipe opened my eyes to another delicious way to enjoy cucumbers. It’s really good. Surprisingly good.
I know a cucumber soup probably sounds like a lot of cucumber in one bowl, but the flavors are fresh and balanced and play well with the hints of lemon, mint and garlic. I even kept it dairy-free and used So Delicious in place of yogurt. I hope you’ll give it a try and let me know what you think!
Cucumber Soup with Mint
4 cucumbers, peeled and seeded
2 garlic cloves, minced
1 cup plain yogurt, low fat if desired
Note: I used So Delicious Dairy Free
2 tablespoons fresh lemon juice, plus more to taste
1/4 cup water
4 scallions, white and green parts, cut into 1-inch pieces
3/4 cup fresh mint leaves, loosely packed
Salt and freshly ground black pepper
1. Dice one of the cucumbers, and set aside for garnish. Cut the others into large chunks.
2. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a Vitamix or blender and puree until smooth.
3. Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a more tart flavor is desired.
4. Chill until ready to serve.
5. Stir well before serving, and ladle into bowls
6. Garnish each serving with diced cucumber, mint leaves or lemon rind.
All images ©Regan Baroni 2017.