We’ve seen an overabundance of cucumbers this year. It seemed every time my kids went outside, both at our house and at my parents’ they returned with cucumbers. People were growing a bit tired of cucumber salad so I decided to try a cucumber soup. I’m super happy with the outcome and decided to share it.
What You Will Need
- Blender (or food processor)
- Three large cucumbers, peeled, halved and deseeded.
- 1 cup plain yogurt (I used low fat. Greek works as well)
- 1/2 cup sour cream
- 1/4 cup olive oil
- 1 shallot
- 2 cloves garlic
- 1/3 loose cup dill
- 2 tablespoons tarragon
- jalapeño pepper (to taste. I used one small, VERY hot one.)
- Salt and pepper to taste
Mom It Down!
Put everything in your blender, purée. (If you have a heavy duty blender, you can do it all together. If your blender is on the smaller, cheaper side, you might do the cucumbers in two installments.) You’re done! Chill for at least 8 hours, overnight is best.
There are none! This is the easiest recipe ever. If you don’t have a lot of time all at once (which is common here as I have a baby and two kids to take care of) you can mise en place ahead of time. Cut the cucumbers and store them in the fridge until you have more time.
I might like to try cilantro. I bet adding cream cheese in lieu of sour cream would be awesome. Really, if you think it’ll taste good with cucumbers, try it! Although, I am not sure adding tuna would be all that good. Ew.
I believe each bowl of soup (roughly 3/4 cup) is about 150 calories. It was hard to calculate as I didn’t measure the entire amount prior to serving. So I’m not sure how much each bowl amounts to. It’s less than 200, most likely nearer to 140 calories per bowl.