Recipe courtesy of Alex Guarnaschelli
Save Recipe Print
Chilled Cucumber Soup with Fiery Yogurt Sauce
Total:
3 hr 20 min
Prep:
20 min
Inactive:
3 hr
Yield:
4 to 6 servings
Level:
Easy
Total:
3 hr 20 min
Prep:
20 min
Inactive:
3 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

For the soup:
For the sauce:

Directions

Make the soup: Put the English cucumber slices in a blender and add 1/4 cup cold water. Blend on low speed until smooth (you don't want to whip too much air into the soup). You may have to stop the blender to push the cucumbers down toward the blade. Season with salt, pepper and a touch of honey, if a little sweetness is needed. Transfer to a small bowl, then set it in a larger bowl filled with ice water to chill, about 3 hours.

Meanwhile, make the sauce: Combine the chile pepper, honey, paprika and cumin in a small bowl and mash well with the back of a spoon so the ingredients meld. (If you own a mortar and pestle, this is a great chance to pull it out.) Stir in the yogurt and vinegar. Season with salt.

Just before serving, drizzle the Kirby cucumber spears with the lemon juice and season with salt and pepper. Give the soup a final stir and pour into small glasses. Drizzle the yogurt sauce on top, garnish with the cucumber spears and serve immediately.

Photograph by Con Poulos

My Private Notes

Add a Note
More from:

Weekend Cooking

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Cucumber-Mint Water

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories