| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 130 | 8g | 3g | 10g |
| sugars | fibre | protein | salt |
| 7g | 1g | 6g | 0.4g |
At first blush, one may not expect the rugged Montana ranches to embrace the delicate, cool flavors of our Chilled Cucumber Soup recipe. Growing up amidst a tapestry of rich bison burgers, succulent venison steaks, and sweet huckleberry pies, I’ve always been captivated by the challenge of exploring unconventional flavors that ring true to my roots. The Chilled Cucumber Soup, surprisingly, does just that.
Heritage in a Bowl
This recipe brings to mind the freshness of the Montana landscape. Its cucumber base echoes the crisp mountain air while the mixture of dill and mint take me back to my mother’s garden. The tangy Greek yogurt and lemon juice capture a bit of the unexpected, mirroring my ongoing culinary journey whose inspirations range from Native American traditions to rancher favorites.
A Blend of Tradition and Innovation
While closely related to the classic Greek Tzatziki sauce and even bearing resemblance to Indian’s Raita, this Chilled Cucumber Soup holds its own. It provides a refreshing starter that sets the tone for a beautiful meal (grilled seafood or light pasta, anyone?), or can serve as a palate cleanser during an extensive course meal. Whether you serve it on a piping hot day as a cool respite or a surprise element in a winter menu, this dish doesn’t cease to delight.
Health in Every Spoonful
More than its versatility, what I really love about this soup is its various health benefits. Cucumbers are a great source of important vitamins and minerals, hydrating you with its 95% water content. High-quality proteins and probiotics packed in Greek yogurt promote gut health, while the herby combination of dill and mint boasts numerous therapeutic properties like aiding digestion and relieving inflammation. Even the lemon juice offers an excellent boost of vitamin C. Here’s a greater insight into the health benefits of these fantastic ingredients.
The Chilled Cucumber Soup, thus, is more than just its refreshing, creamy goodness. It’s a dive into the bounty of nature, interspersed with the echoed stories from native lands and pastures. It’s what makes this recipe a must-try. And yes, it’s a journey I am thrilled to invite you on, one bowl at a time.
What You’ll Need
- 2 large cucumbers (approximately 2 pounds)
- 1/2 cup of fresh squeezed lemon juice
- 3 cups of plain Greek yogurt
- 1 and 1/2 tablespoons of extra virgin olive oil
- 2 cloves of garlic, minced
- 1/2 cup of fresh dill, finely chopped
- 1/2 cup of fresh mint, finely chopped
- 1 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 1 cup of cold water
- Extra cucumber slices for garnish
- Fresh dill sprigs for garnish
Method
Step One
Peel and roughly chop the cucumbers, then set them aside.
Step Two
In a blender, combine the chopped cucumbers, lemon juice, Greek yogurt, olive oil, minced garlic, chopped dill, chopped mint, salt and black pepper.
Step Three
Blend the mixture on high speed for about 2 minutes, or until the ingredients are well combined and the mixture has a smooth, soup-like consistency.
Step Four
After blending, add the cup of cold water and blend on low speed just until it is mixed in. The water will make the soup slightly thinner and more refreshing.
Step Five
Cover the blender or transfer the soup to a covered container and refrigerate it for at least 2 hours, or until it is thoroughly chilled.
Step Six
Before serving, give the soup a quick stir to mix in any ingredients that may have settled. Ladle the soup into bowls or glasses.
Step Seven
Garnish each serving with a few cucumber slices and a sprig of fresh dill. This Chilled Cucumber Soup is now ready to enjoy! The cold, tangy, and refreshing flavors make it perfect for warm weather meals or as a starter for a summer dinner party.
