Chilled Cucumber Soup

I’m a huge fan of just about any cold soup. Vichyssoise speaks to my soul and any sort of gazpacho is a regular summer craving of mine. With an excess of cucumber in my refrigerator, kindly given to me by Caleb’s mother from their garden, I couldn’t think of a better way utilize the cukes than a summer soup. I’ve been eating a variety of cucumber salads since spring and thought I should change it up. There are so many cool cucumber soup recipes floating around and while they’re all similar, they tend to differ slightly when it comes to flavor and quantity used. After reading over twenty recipes I whipped this up. Like most things I come up with, this is easily altered to suit individual taste; simply add, omit, increase or decrease desired herbs and you’ll have a new concoction. My end result is well balanced and somewhat on the Thai side of the flavor spectrum.

Chilled Cucumber Soup
5-6 cucumbers, peeled and chopped
2 small banana peppers, seeds removed and thinly sliced
2 c plain Greek yogurt
1 T lemongrass paste
1 T basil
1 T dill
1 T mint
Ingredients

  • In blender or food processor combine half of cucumbers, half of yogurt and 1 pepper. Pulse on high until well combined.
  • Add in herbs. Combine.
  • Add remaining cucumbers, yogurt and pepper.  Pulse until thoroughly blended.
  • Chill for at least two hours or until cool.
  • I chose to serve with a spoonful of coconut milk and chopped canary melon.Served
Advertisements

2 thoughts on “Chilled Cucumber Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s