Cold Cucumber Soup

Introduction

History

Cold cucumber soup has been enjoyed for centuries in various cultures around the world. Cucumbers are believed to have originated in India and have been cultivated for thousands of years. The combination of cucumbers with herbs and dairy products to create a cold soup likely originated in Eastern Europe.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to peel and seed the cucumbers before blending to ensure a smooth texture.

- For a creamier soup, you can substitute Greek yogurt for the sour cream.

- Adjust the seasonings to taste, adding more lemon juice or herbs if desired.

- Garnish with a dollop of sour cream, a sprinkle of fresh herbs, or a drizzle of olive oil before serving.

Serving Suggestions

Serve cold cucumber soup as a starter for a summer dinner party or enjoy it as a light lunch with a side salad.

Cooking Techniques

Use a high-speed blender to ensure a smooth and creamy texture.

- Chill the soup for at least 8 hours before serving to allow the flavors to meld.

Ingredient Substitutions

Use Greek yogurt instead of sour cream for a tangier soup.

- Substitute chives or basil for the parsley and dill if desired.

Make Ahead Tips

Cold cucumber soup can be made up to 2 days in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the soup with a swirl of olive oil, a sprinkle of fresh herbs, or a dollop of sour cream for an elegant presentation.

Pairing Recommendations

Serve cold 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 3 days. Stir well before serving cold.

Nutrition Information

Calories per serving

Calories: 70

Carbohydrates

Total Carbohydrates: 10g

Dietary Fiber: 2g

Sugar: 5g

Fats

Total Fat: 1g

Saturated Fat: 0g

Trans Fat: 0g

Proteins

Protein: 3g

Vitamins and minerals

Vitamin C: 15% DV

Vitamin K: 10% DV

Calcium: 6% DV

Iron: 4% DV

Alergens

Contains dairy

Summary

This cold cucumber soup is low in calories and fat, making it a healthy and refreshing option for a light meal or appetizer.

Summary

Cold cucumber soup is a light and refreshing dish that is perfect for hot summer days. This chilled soup is easy to make and can be customized with your favorite herbs and seasonings. Enjoy it as a starter or a light lunch for a healthy and delicious meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a hot summer day, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a picture of a refreshing bowl of cold cucumber soup caught my eye. The vibrant green color and the promise of a cool and creamy dish sounded like the perfect antidote to the scorching heat outside.

I had always loved cucumbers, with their crisp texture and subtle flavor. They were a staple in my kitchen, whether sliced up in salads or pickled for a tangy snack. But I had never thought to use them in a soup before. As I read through the recipe, I was intrigued by the combination of cucumbers, yogurt, and fresh herbs. It seemed like a simple yet elegant dish that would be perfect for a summer luncheon.

I decided to give it a try, and so I set out to gather all the ingredients. I headed to the market to pick up some fresh cucumbers, creamy yogurt, and fragrant dill. As I chopped and blended and stirred, the kitchen filled with the bright aroma of herbs and the cool freshness of cucumbers. I couldn't wait to taste the finished soup.

When I took my first spoonful, I was transported. The soup was light and creamy, with a subtle tang from the yogurt and a burst of flavor from the fresh herbs. It was like a taste of summer in a bowl. I knew that this recipe would become a favorite in my repertoire, and I couldn't wait to share it with my family and friends.

Over the years, I made the cold cucumber soup countless times, each time tweaking the recipe to suit my taste. Sometimes I added a squeeze of lemon for extra brightness, or a dollop of sour cream for richness. Other times I threw in some diced avocado or a handful of chopped scallions for a bit of crunch. No matter how I changed it up, the soup always turned out delicious.

One day, I was hosting a dinner party for some friends, and I decided to serve the cold cucumber soup as the first course. As my guests took their first spoonfuls, their eyes lit up with delight. They marveled at the refreshing taste and the unexpected combination of flavors. They begged me for the recipe, and I was happy to share it with them.

As the years went by, the cold cucumber soup became a signature dish of mine. Whenever there was a special occasion or a hot summer day, I would whip up a batch and serve it to my loved ones. They always raved about how delicious it was and asked me for the recipe. I would tell them the story of how I first discovered it in my grandmother's old cookbook, and how it had become a cherished part of my own culinary repertoire.

Now, as I sit here reminiscing about all the times I've made that cold cucumber soup, I can't help but feel grateful for the simple yet profound joy that cooking has brought into my life. It's not just about following a recipe or creating a dish – it's about sharing a piece of myself with others, about connecting with loved ones through the universal language of food.

And so, as I continue to cook and bake and experiment in the kitchen, I know that each dish I create carries with it a story, a memory, a piece of my heart. And that, to me, is the true magic of cooking.

Categories

| Chicken Stock And Broth Recipes | Cucumber Recipes | Cucumber Soup Recipes | Dill Leaf Recipes | Dill Recipes | Soup Recipes | Swiss Recipes | Swiss Soups | White Pepper Recipes |

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