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Chilled Cucumber Soup

By August 3, 2018Recipes

We love and abide by seasonal eating. When you eat seasonally, it is more flavorful, less expensive and naturally more nutritious.

Think about it: when it’s cold outside, don’t you want heavier, more warming foods like stews, casseroles, root vegetables, etc? And when it’s hot outside, it is the exact opposite… We grab for fresh fruits and raw vegetables… Chilled soups and Gazpachos… Citrus and lighter foods… Nothing that will weigh us down… Not to be a drama queen, but heat can feel really oppressive, you know? 🙂

If you’ve been following along, you know that we live in Dallas. TEXAS. And I only add the emphasis on Texas as to drive home the fact that it is the beginning of July and frankly – it is hotter than absolute hell. You know when you get ready to go have a nice dinner or go to work and walk outside and literally, within seconds, start sweating? Yup. It’s been that way here for the last 2 1/2 months already… And we’re not even to the halfway mark yet.

That being said, anything cold and refreshing sounds amazing. Hence my Chilled Cucumber Soup. This is not a Paleo or dairy free recipe but easily could be by substituting the greek yogurt with a plain coconut milk yogurt.

My absolute favorite part about this recipe is that it comes together in literally 10 minutes and there is absolutely no cooking involved! None! Zip! Nada! No heat in the kitchen whatsoever. And right now… That is such a blessing and frankly, totally necessary!

So, for those of you that live in SoCal and have one season of absolute beautiful all year, please feel for those of us across the rest of the country, sweltering!

Hope you enjoy!

Chilled Cucumber Soup

Approx. 3 servings, about 1.5 cups each

Ingredients:

  • 1 hothouse cucumber, seeded and roughly diced
  • 1 ½ cups 2% or full fat plain greek yogurt*
  • 1 shallot, roughly chopped
  • 1 garlic clove, peeled and smashed
  • 1 bunch fresh dill, stems removed
  • 1 cup light canned coconut milk
  • salt and black pepper, to taste
  • juice of 1 lemon

Directions:

  • Place the cucumber, yogurt, shallot, garlic, dill, coconut milk, a good pinch of salt and pepper into a food processor or high powered blender and blend until desired consistency.
  • Pour into a large bowl, cover and refrigerate for at least 30 minutes, up to overnight, prior to serving.
  • When ready to serve, stir in lemon juice and adjust seasonings if needed and pour into soup bowls and serve!

Notes:

  • Sub with plain coconut milk yogurt if Paleo or vegan/dairy free.

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Instructions
  1. Place the cucumber, yogurt, shallot, garlic, dill, coconut milk, a good pinch of salt and pepper into a food processor or high powered blender and blend until desired consistency.
  2. Pour into a large bowl, cover and refrigerate for at least 30 minutes, up to overnight, prior to serving.
  3. When ready to serve, stir in lemon juice and adjust seasonings if needed and pour into soup bowls and serve!
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