This cucumber soup recipe is not served as a hot soup. It is designed to be served chilled. It is a cool summer soup to be prepared on those hot days of July and August. This soup may be served as a chilled entrée or as a side dish.
If you have a vegetable garden and have grown dozens of cucumbers, this cucumber soup recipe is a wonderful way to utilize them.
Use these ingredients for preparing the cucumber soup recipe:
3 Large Cucumbers
1 Clove Garlic
5 Green Onions
¼ Cup Dill
¾ Cups Plain Yogurt
¾ Cups Sour Cream
1 Cup Vegetable Broth
2 Teaspoons Lemon Juice
½ Teaspoon Salt
½ Teaspoon Pepper
¼ Cup Parsley
Use these easy directions for preparing the cucumber soup recipe:
Peel the cucumbers and cut them in half lengthwise. Remove the cucumber seeds and discard them. Cut the cucumbers into very small pieces. Dice the clove of garlic and green onions into small pieces. Place the cucumbers, garlic and green onions in a food processor and process these three ingredients for one to two minutes. Mix together the plain yogurt and sour cream in a separate bowl and add to the cucumber, garlic and onion mixture. Process in the food processor for one to two minutes. Add the vegetable broth, lemon juice, salt and pepper to the cucumber mixture. Process in the food processor for two minutes or until smooth.
Pour the soup into a large bowl and cover it. Place the bowl in the refrigerator to chill for at least four hours or longer.
When you are ready to serve the cucumber soup, remove the large bowl from the refrigerator and mix the soup well with a large spoon. Serve the cucumber soup in individual bowls using a soup ladle. Sprinkle parsley on top of each individual bowl as a garnish. Other garnishes may also be used such as chopped up tomatoes, radishes or celery, or even grated carrots. Or use whatever you happen to have on hand in your refrigerator that you think would be a good garnish.
This cucumber soup recipe serves between four to six people. Refrigerate any leftovers.