Cold Cucumber Soup

For a refreshing and light lunch, try this simple summertime soup.

Recipe Contributed by Rachel West | Photographed by Joe Worthem

Nothing says “summertime” better than vegetables fresh from a garden. And there is no vine-ripened, homegrown veggie that’s quite as cool as a cucumber. Cukes belong to the same botanical family as melons and squash, and they are great for pickling or for inclusion in salads.

For a slightly different lunch treat on a hot summer day, there’s Cold Cucumber Soup. Invitation Magazines publisher Rachel West has been making this recipe for 20 years. She likes to pair it with bright red tomatoes for a tasty, colorful and healthy meal.

Cold Cucumber Soup

2 cups peeled, partially seeded, diced cucumbers

1 teaspoon salt

¼ teaspoon pepper

¼ cup chopped walnuts

2 tablespoons olive oil

1 clove garlic, minced, or 1/8 teaspoon garlic powder

2 tablespoons chopped fresh dill

1-1½ cups plain Greek yogurt or 1 cup sour cream

½ cup chicken broth

Put all ingredients in blender, and pulse until soup reaches desired consistency. (Some texture is preferred.) Garnish with cucumber slices and dill, and serve. Makes 3 cups (about 2 servings).

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