Recipe courtesy of Michele Urvater

Iced Cucumber Soup

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve, rinse them under water and pat dry with towels.
  2. In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk in the olive oil, making sure yogurt absorbs it all. Add the garlic clove and mint, cover and refrigerate until well chilled. (If taking the soup on a picnic, chill it first in a bowl, then transfer it to a thermos.)
  3. Before serving, remove the garlic cloves, give the soup a stir and thin with ice water if you wish; adjust the seasoning.
  4. Ladle the soup into chilled soup plates and stir in the raisins, then garnish with walnuts and chives. If you wish, immediately before serving, you can drop some crushed ice into each plate.
Ree's Lasagna Soup
PREMIUM
17m Easy 99%
CLASS
Cucumber-Yogurt Dip
PREMIUM
6m Easy 98%
CLASS
Vegetarian Pot Stickers
PREMIUM
32m Easy 100%
CLASS
BBQ Baked Beans
PREMIUM
27m Easy 98%
CLASS