
Maybe it’s because I am from a hot climate, but I love a good cold soup, and I think in general they get overlooked. Though what could be more refreshing on a steamy summer day? Most people think only of vichyssoise or gazpacho. But there is so much more. The classic potato-leek vichyssoise is one of my favorite things ever – I make it for myself all the time in summer – but I also do a crookneck squash version, one with fennel, even a lady pea and buttermilk. Spanish salmorejo or white gazpacho are great twists too. Cold cucumber soup is another classic, and there are a lot of ways to make it, but here I use the flavors of a classic tzatziki dip for an incredibly refreshing and vibrant soup that could not be simpler to throw together – cool cucumbers with a little hint of garlic and tang from vinegar all pulled together with grassy fresh dill and a whisper of sweet garden mint in a creamy yogurt base, all whirred up in a blender and chilled. Just that and you are good to go, but a little topping of slivers of cucumber adds an extra touch. The beautiful jewel green color makes for a stunning dinner party starter, but this works equally well in a thermos for a picnic sipped form cups.
I use seedless, often called English cucumbers for this for ease – no seeds and the peel is very tender. These are the long ones that usually come wrapped in plastic. If you use regular cucumbers I would use three (for about 2 pounds total after seeding). Peel two of them, then cut them in half and use a spoon to scoop out the seedy middle. This soup has few ingredients, so go for the good stuff like whole, full fat Greek yogurt (not low fat) and a nice fruity olive oil.
Ingredients
2 cups whole Greek yogurt
1 teaspoon white wine vinegar
1 Tablespoon olive oil
¼ cup fresh dill, the feathery fronds, plus a further Tablespoon
7 – 8 fresh mint leaves
2 cloves garlic
2 seedless cucumbers, about 16 ounces each
2 teaspoons kosher salt
Directions
- Put the yogurt in the carafe of a blender with the vinegar, olive oil and ¼ cup of water. Add the dill, mint and garlic cloves. Cut a 4-inch piece from one of the cucumbers and set aside, then cut the rest (no need to peel) into pieces and drop on top. Blend until smooth, then season with salt and blend a little more. If needed, add a little but more water to get a nice consistency similar to heavy cream. Pour into a pitcher, cover and refrigerate for several hours, but up to two days ahead is fine. When ready to serve, very thinly slice the remaining piece of cucumber – I use a mandoline. Finley chop the dill and toss it with the cucumber slices. Top each bowl of soup with a little cucumber and serve nice and cold.
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