If you got hit with a heatwave this summer, don’t feel like cooking and are looking for a quick way to cool down, try this amazing, quick and refreshing cucumber soup. We had 108°F in the Bay Area a few days ago, so this refreshing cucumber soup was a perfect food during a heatwave. To make this soup, no heat generation or boiling is required, all you need is a blender and some basic ingredients listed below.
quick video recipe: https://www.youtube.com/shorts/fE0qeGpJJ0c
Ingredients ( 4 servings )
Cucumbers ( I am using persian cucumbers ) - 1½ lb
Greek yogurt - 1½ cup
Garlic - 2 cloves
Parsley - 1 sprig
Cilantro - 1 sprig
Dill - 1 sprig
Lemon ( juice ) - ¼ cup
Extra virgin olive oil - ¼ cup ( I am using Laconiko extra version olive oil )
Fresh mint - 5-6 leaves
Dry tarragon - 1 teaspoon
Salt & pepper - to taste.
For decoration: drizzle some olive oil and fresh mint
Preparation steps:
- Combine all of the ingredients in a blender and blend until smooth. Taste it, add salt and pepper to taste. I added about 3 tablespoons of salt.
- Refrigerate soup before serving for about 1 hour.
- Sprinkle it with some olive olive oil and fresh mint.
Serve it cold as a starter, appetizer or a side dish.
Bon Appetit!
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