Cold Creamy Cucumber Soup

Cold Creamy Cucumber Soup Recipe from Oman

Region / culture: Oman | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Cold creamy cucumber soup is a refreshing and light dish perfect for hot summer days. This chilled soup is easy to make and bursting with fresh flavors.

History

Cucumber soup has been enjoyed for centuries in various cultures around the world. It is believed to have originated in Eastern Europe, where cucumbers are a popular ingredient in many dishes.

Ingredients

1 large cucumber or 6 – 8 small local variety
1 cup single cream
1 cup yoghurt
2 tbsp tarragon or grape vinegar
2 cloves crushed garlic
1 tbsp finely chopped gherkins
2 tbsp finely chopped mint

How to prepare

Blend the cucumber in a blender along with all the other ingredients, except for the mint.
Season with salt and a generous amount of ground black pepper.
Chill in the refrigerator.
Serve the soup in bowls and garnish each bowl with chopped mint before serving.
Weight Watch tip: Replace the cup of cream with low-fat yogurt to reduce the calorie content.
Replace the cup of cream with low-fat yogurt to reduce the calorie content.

Variations

Add a handful of fresh dill or parsley for extra flavor.
Substitute the cream with coconut milk for a dairy-free version.
Top the soup with a dollop of Greek yogurt and a drizzle of olive oil before serving.

Cooking Tips & Tricks

Be sure to peel and deseed the cucumber before blending to avoid any bitterness in the soup.

- For a smoother texture, strain the soup through a fine mesh sieve before chilling.

- Adjust the amount of vinegar and garlic to suit your taste preferences.

Serving Suggestions

Serve cold creamy cucumber soup as a starter or light lunch with a side of crusty bread or a salad.

Cooking Techniques

Blending the cucumber and other ingredients together creates a smooth and creamy texture for the soup.

Ingredient Substitutions

If you don't have gherkins, you can use pickles or capers as a substitute. You can also use sour cream instead of yogurt for a tangier flavor.

Make Ahead Tips

Cold creamy cucumber soup can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to stir well before serving.

Presentation Ideas

Garnish each bowl of soup with a sprig of fresh mint or a slice of cucumber for a beautiful presentation.

Pairing Recommendations

Pair cold creamy cucumber soup with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a refreshing and light meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of cold creamy cucumber soup contains approximately 200 calories.

Carbohydrates

Each serving of cold creamy cucumber soup contains approximately 10 grams of carbohydrates.

Fats

Each serving of cold creamy cucumber soup contains approximately 15 grams of fats.

Proteins

Each serving of cold creamy cucumber soup contains approximately 5 grams of proteins.

Vitamins and minerals

Cucumbers are a good source of vitamin K, vitamin C, and potassium. This soup also contains calcium and iron from the cream and yogurt.

Alergens

This recipe contains dairy (cream and yogurt) and garlic, which may be allergens for some individuals.

Summary

Cold creamy cucumber soup is a low-calorie dish that is rich in vitamins and minerals. It is a good source of fats and proteins, making it a satisfying and nutritious meal.

Summary

Cold creamy cucumber soup is a delicious and nutritious dish that is perfect for summer. With its refreshing flavors and creamy texture, this soup is sure to become a favorite in your recipe collection.

How did I get this recipe?

The moment I found this recipe is etched in my memory like a precious gem. It was a warm summer day, the kind that makes you crave something light and refreshing to combat the heat. I was visiting my dear friend Martha, who was known for her culinary prowess and vast collection of recipes. As we sat in her cozy kitchen sipping iced tea, Martha suddenly lit up with excitement.

"Oh, I almost forgot! I have the perfect recipe for a Cold Creamy Cucumber Soup that I think you'll absolutely adore," she exclaimed, rummaging through a stack of old recipe cards.

I watched intently as Martha pulled out a weathered card with faded ink and delicate cursive handwriting. The recipe itself was simple, yet elegant – fresh cucumbers, tangy yogurt, fragrant dill, and a hint of garlic blended together into a silky smooth soup that was meant to be enjoyed chilled.

As Martha read through the ingredients and instructions, I could practically taste the cool, creamy goodness on my tongue. I knew right then and there that this recipe was special, and I couldn't wait to recreate it in my own kitchen.

With Martha's guidance, I set out to gather the necessary ingredients – ripe cucumbers from the local farmer's market, creamy Greek yogurt, fragrant dill from my garden, and a head of garlic from the pantry. As I chopped, blended, and seasoned, the kitchen filled with the fresh, invigorating aroma of summer.

The moment of truth came when I took my first spoonful of the Cold Creamy Cucumber Soup. It was like a burst of sunshine in my mouth – crisp, refreshing cucumbers mingling with the tangy yogurt and aromatic dill. The garlic added a subtle depth of flavor that tied everything together perfectly. I was in culinary heaven.

From that day on, the Cold Creamy Cucumber Soup became a staple in my repertoire of recipes. I made it for family gatherings, potlucks, and lazy summer afternoons when all I craved was a light and satisfying meal. Each time I served it, I would think back to that fateful day in Martha's kitchen and the gift of this wonderful recipe that she had shared with me.

Over the years, I've made some tweaks and adjustments to the original recipe, adding a squeeze of lemon for a touch of brightness or a dollop of sour cream for extra richness. But the essence of the Cold Creamy Cucumber Soup remains the same – a celebration of summer's bounty in a bowl.

As I reflect on the journey that brought this recipe into my life, I can't help but feel grateful for the serendipitous moments and cherished friendships that have enriched my culinary experiences. Martha may have been the one to introduce me to the recipe, but it is now a part of me – a memory, a flavor, a tradition that I will continue to pass down to future generations.

So here I am, standing in my own kitchen, preparing a batch of Cold Creamy Cucumber Soup for a family gathering. The cucumbers are crisp, the yogurt is creamy, and the dill is fragrant as ever. As I take a taste, I close my eyes and savor the familiar flavors that transport me back to that warm summer day with Martha.

And as I ladle out bowls of the soup for my loved ones to enjoy, I know that this recipe will forever hold a special place in my heart – a reminder of the joy of cooking, the beauty of friendship, and the magic of discovering a new favorite dish.