By Ranita Ray
Image Credit: Closetcooking.com
Cold cucumber soup is a refreshing and healthy dish for hot summer days. Following these 8 tips, you can prepare a delicious and healthy cold cucumber soup perfect for any summer meal. Try the recipe too.
Choose fresh cucumbers. Look for the ones that are firm and have a bright green colour.
For best results, peel the cucumbers and remove the seeds before blending.
To make the cold cucumber soup creamy, use Greek yoghurt. Prefer it instead of sour cream for a healthier option.
Plain cold cucumber soup might taste bland for many. Add fresh herbs such as dill or mint, a splash of lemon juice, cumin or paprika to add depth to the flavour.
You would prefer to avoid sipping uneven chunks of cucumbers while enjoying this soup. So, use a high-speed blender to achieve a smooth texture.
Don't be in a rush. Let the soup chill in the refrigerator for at least 2 hours before serving.
The way the soup is served can alter the feel and taste. Serve the cold cucumber soup in chilled bowls to keep it cool and refreshing.
Garnish the cold cucumber soup with sliced cucumbers, croutons, or a dollop of Greek yoghurt.
Image Credit: Wendisaipkitchen.com
Ingredients Thinly slice 6 Persian cucumbers 1 1/2 cups plain Greek yoghurt 2 tbsp. of chopped fresh dill 1/2 tsp dried oregano 1/4 cup extra-virgin olive oil 1 tsp extra virgin oil for drizzling 3 tbsps lemon juice 1 garlic clove 1/4 tsp of salt 1/2 tsp honey Ground black pepper Mint leaves, dill, or chives, fresh for garnish
Transfer the cucumber slices, basil, yoghurt, olive oil, lemon juice, dill, garlic, salt, black pepper powder and honey in a blender.
Keep pulsing the blender several times until you get a smooth texture. Pour it into a container. Store in the fridge, and allow it to cool down for at least 3-4 hours.
Serve the cold cucumber soup in chilled bowls and garnish with herbs, virgin olive oil and dill.
Image Credit:Veggieinspired.com