Cold Cucumber Basil Soup
Cold Cucumber Basil Soup Recipe from Switzerland
Introduction
Cold Cucumber Basil Soup is a refreshing and light dish perfect for hot summer days. This soup is packed with fresh flavors and is easy to make, making it a great option for a quick and healthy meal.
History
This recipe has its origins in Mediterranean cuisine, where cucumbers and yogurt are commonly used in dishes to provide a cool and refreshing taste. The addition of basil adds a unique twist to the traditional cucumber soup, giving it a burst of flavor.
Ingredients
How to prepare
- In a large bowl, combine yogurt, cucumber, basil, lemon juice, garlic, salt, and pepper.
- Add 1 cup of water to achieve the desired consistency.
- Refrigerate for at least 1 hour before serving.
Variations
- Add a handful of fresh mint leaves for an extra burst of freshness.
- Substitute Greek yogurt for a creamier texture.
- Top with diced avocado or cherry tomatoes for added color and flavor.
Cooking Tips & Tricks
Make sure to peel the cucumber before chopping it to remove any bitterness.
- Adjust the amount of lemon juice according to your taste preference.
- For a smoother consistency, blend the soup in a blender before refrigerating.
- Garnish with additional fresh basil leaves before serving for an extra pop of color and flavor.
Serving Suggestions
Serve the Cold Cucumber Basil Soup chilled in individual bowls, garnished with a drizzle of olive oil and a sprinkle of freshly ground black pepper. Pair with a side of crusty bread or a light salad for a complete meal.
Cooking Techniques
Use a high-speed blender for a smoother consistency.
- Adjust the seasoning to taste before refrigerating.
Ingredient Substitutions
Use Greek yogurt instead of plain yogurt for a creamier texture.
- Substitute lime juice for lemon juice for a different citrus flavor.
Make Ahead Tips
This soup can be made ahead of time and stored in the refrigerator for up to 2 days. Stir well before serving and adjust the seasoning if needed.
Presentation Ideas
Serve the Cold Cucumber Basil Soup in chilled bowls garnished with a sprig of fresh basil and a lemon wedge on the side. Drizzle with olive oil for an elegant touch.
Pairing Recommendations
Pair this soup with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a refreshing and light meal. Serve with a side of grilled shrimp or chicken for added protein.
Storage and Reheating Instructions
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Stir well before serving and adjust the seasoning if needed. This soup is best served chilled.
Nutrition Information
Calories per serving
Calories: 100 per serving
Carbohydrates
Carbohydrates: 12g per serving
Fats
Total Fat: 2g per serving
Saturated Fat: 1g per serving
Proteins
Protein: 6g per serving
Vitamins and minerals
Vitamin C: 15% of the daily recommended intake per serving
- Calcium: 20% of the daily recommended intake per serving
Alergens
This recipe contains dairy (yogurt) and garlic.
Summary
This Cold Cucumber Basil Soup is a low-calorie, high-protein dish that is rich in vitamin C and calcium. It is a healthy and nutritious option for a light meal or snack.
Summary
Cold Cucumber Basil Soup is a light and refreshing dish that is perfect for hot summer days. Packed with fresh flavors and nutritious ingredients, this soup is a healthy and delicious option for a quick and easy meal. Enjoy this soup chilled with a side of crusty bread or a light salad for a complete and satisfying meal.
How did I get this recipe?
The first time I saw this recipe, I was captivated by its simplicity. A light, refreshing cold cucumber basil soup that seemed like the perfect dish for a hot summer day. I first came across the recipe during a visit to my friend's garden. She had an abundance of fresh cucumbers and basil growing, and she suggested we make this soup together.
As we gathered the ingredients, my friend shared with me the story of how she learned to make this soup. She had traveled to Greece many years ago and had a memorable meal at a little taverna by the sea. The soup was served as a starter, and she was amazed by how the simple combination of cucumbers and basil could create such a flavorful and cooling dish.
Intrigued by her story, I watched as she peeled and chopped the cucumbers, finely chopped the fresh basil leaves, and mixed them together with yogurt, lemon juice, and a dash of salt and pepper. The aroma of the fresh basil filled the air, and I couldn't wait to taste the finished soup.
As we sat down to enjoy our meal, I took a spoonful of the cold cucumber basil soup and was instantly transported to a sunny terrace overlooking the Mediterranean. The soup was light and creamy, with a subtle tanginess from the lemon juice and a burst of freshness from the basil. It was love at first bite.
From that day on, I knew that I had to learn how to make this soup myself. I asked my friend for the recipe, and she graciously shared it with me. I made the soup at home, tweaking the ingredients and proportions to suit my taste. Over time, I perfected the recipe, and it became a staple in my summer cooking repertoire.
As I continued to make the cold cucumber basil soup, I would often think back to that day in my friend's garden and the magical meal we shared. The soup had become more than just a recipe; it was a memory, a reminder of the joy of cooking and sharing food with loved ones.
I shared the recipe with my family and friends, and it quickly became a favorite among them. They would often request it for summer gatherings and picnics, and I was always happy to oblige. I loved watching their faces light up as they took their first spoonful of the soup, just as mine had done all those years ago.
Over time, I began to experiment with the recipe, adding different herbs and spices to create new variations. I tried adding mint for a cool, refreshing twist, or a hint of garlic for a bit of warmth. Each new version of the soup was met with enthusiasm from my eager taste testers, and I found joy in the creative process of cooking.
As the years passed, I continued to make the cold cucumber basil soup, each batch a little different from the last. I shared the recipe with my grandchildren, passing down the tradition of cooking and the stories that went along with it. I hoped that they would find as much joy in making and sharing the soup as I had.
Now, as I sit in my kitchen, chopping cucumbers and tearing basil leaves, I can't help but smile as I think back on all the memories and moments that this simple recipe has brought into my life. From that first day in my friend's garden to now, the cold cucumber basil soup has been a constant source of joy and connection, a reminder of the power of food to bring people together.
I am grateful for all the experiences and lessons that cooking has brought me over the years, and I look forward to creating many more memories with this beloved recipe. The first time I saw this recipe, I was captivated by its simplicity. And now, as I make it once again, I am reminded of the beauty and magic that can be found in a humble bowl of soup.
Categories
| Basil Recipes | Cucumber Recipes | Cucumber Soup Recipes | Soup Recipes | Swiss Recipes | Swiss Soups | Yogurt Recipes |