Cucumber cream soup

Name: Cucumber cream soup - Sanda M.
Ingredients: 3 cucumbers; salt; 3; 4 tablespoons of yogurt; one clove of garlic; dill; a little olive oil.

Soups - Cucumber cream soup by Sanda M. - Recipia

I have made this cucumber soup with yogurt a few times when I needed something refreshing, especially on hot days. The first time I didn't even believe it would be a hit with my family, but it disappeared quickly, and nothing was left. It's one of those recipes that doesn't require much effort but yields quick results. Quick Info Total time: about 40 minutes (including chilling time) Preparation time: 10 minutes Chilling time: 30 minutes Servings: 2-3 Difficulty: easy Recipe type: cold soup, quick snack Ingredients 3 cucumbers Salt, to taste 3-4 tablespoons of yogurt 1 clove of garlic Dill, to taste A little olive oil Preparation method 1. Wash the cucumbers. If you feel like it or if the skin is tough, you can peel them. I usually leave the skin on. 2. Cut the cucumbers into suitable cubes. If you don’t want seeds in the soup, you can scoop them out with a spoon, but it's not mandatory. 3. Put the cucumbers in a blender. Add a little olive oil and the peeled garlic clove. 4. Blend everything until it becomes almost creamy but still has texture (it shouldn’t be a fine puree). 5. Add the yogurt, chopped dill, and salt to taste. Mix gently, just enough to combine. 6. Let the soup chill in the fridge for at least 30 minutes before serving. This helps with the flavor; the soup should be cold. Why I make the recipe often When I want something quick to cool me down, this soup works well. I use ingredients that I always have on hand. No cooking is required, and in summer, I really appreciate this type of recipe. It has a fresh taste, and leftovers never last. Tips and variations Tips If you don’t have a blender, a hand mixer works too. If you want a smoother soup, you can blend the cucumbers more. Salt should be added at the end, to taste. Cucumbers release a lot of water, so don’t overdo it from the start. Substitutions Instead of dill, you can use parsley, but it will change the flavor. The yogurt can be full-fat or low-fat, depending on what you have in the fridge. You can also use sunflower oil if you don’t have olive oil, but the taste will be more neutral. Variations You can add a little lemon juice if you want a tangier soup. For a different texture, add a few small cucumber cubes at the end without blending them. If you want an extra freshness, chop a bit of green onion and add it at the end. Serving ideas I serve it simply, straight from the fridge, but you can also add some croutons or even a few thin slices of toasted bread. It works as a snack or as a first course in a summer meal. Frequently asked questions 1. Can it be made without a blender? Yes, if you don’t have a blender, you can grate the cucumbers and mix the other ingredients with a spoon. The texture will be more rustic, but the taste remains good. 2. What type of yogurt works best? Almost any type of yogurt works. I have tried both full-fat and low-fat yogurt. The full-fat one gives a creamier consistency, but it’s not mandatory. 3. Can I make it in advance for guests? The soup lasts a few hours in the fridge, but I wouldn’t recommend making it more than a day in advance. The cucumber releases water, and the texture changes. 4. Is it suitable for children? If you don’t overdo the garlic, it’s fine for kids. You can reduce the garlic or omit it for a milder version. 5. Can I add other herbs? Yes, you can try mint or basil, but the final flavor will be different from the basic recipe. Nutritional values Estimated per serving: about 70-90 kcal, depending on the type of yogurt used. Carbohydrates: 7-8g, protein: 3-4g, fat: 3-5g (mostly from oil and yogurt). Values are approximate and may vary. Storage and reheating This soup is best eaten fresh while cold. You can keep it in the fridge for a few hours, maximum one day, but over time, the cucumber releases more water, and the taste changes. It should not be reheated.

Cucumber cream soup

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