Tuesday, 24 July 2012

Too Hot to Cook Chilled Cucumber Soup

Equipment you will need: blender or food processor. The blender makes for a smoother soup.


5 cucumbers, peeled, quartered lengthwise and seeds removed.
1 clove garlic, chopped
5 green onions, chopped.
2 Tablespoon of chopped fresh Dill or 2-½  teaspoons of dried dill weed
¼ cup bottled lemon juice or the juice from 3 freshly squeezed lemons
1 litre (4 cups) buttermilk
1 cup Greek style plain yoghurt
1 ½ teaspoons Salt – not optional – this recipe really needs the salt
1 tsp prepared horseradish (optional)
A few drops of Tabasco or Franks Red Hot sauce (optional)


  1. Slice one of the cucumbers into very thin slices and set aside.
  2. Roughly chop the remaining cucumbers and place into a blender with garlic, green onions, yoghurt, lemon juice, dill weed, horseradish and salt. Add enough of the buttermilk to make the mixture “blendable”.
  3. Blend on a puree setting until the cucumbers are very finely chopped. Stir in the remaining buttermilk and the sliced cucumbers from step 1.
  4. Chill for a minimum of 2 hours before serving. If the soup separates while chilling, just stir gently before serving in chilled bowls

Serving suggestions: serve with a tossed salad and a sandwich for a light summertime meal.  

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