Cold Cucumber and Mint Soup
This chilled cucumber soup is fresh, light, and incredibly easy to make, with everything blended together in minutes and no cooking required. A touch of jalapeño adds brightness and heat for a refreshing summer first course.
Makes about 5 cups, serves 4
Ingredients
- 2 ½ pounds cucumbers
- 1 cup loosely packed mint leaves
- 3 small cloves of garlic
- ½ to 1 jalapeño, diced
- ½ to 1 cup cold water
- 1 ½ teaspoons fine sea salt
- 1 cup plain Greek yogurt, preferably Straus Family Creamery
- Pinch sugar, optional
- Dash Tabasco, as needed
- Extra virgin olive oil
Method
- Trim the ends from the cucumbers and peel. Cut the ends of the cucumbers until you get to the seeds, then trim around the seeds. Put the seeded cucumber in the blender or a food processor with the mint, garlic and jalapeño. Add ½ cup of the water and the salt, and blend until smooth, adding the remaining water only as needed. Add the yogurt and blend again. Season to taste with additional salt, sugar, Tabasco, and optional 2 tablespoons of olive oil, and blend one last time.
- Divide among bowls and drizzle with more olive oil.
Notes
When I get a lot of cucumbers from my garden in the summer, it is hard to keep up with them. I like to make this soup because it is quick, requires no cooking, and is delicious. The cucumbers are peeled, cut in half length-wise, and the seeds removed. Then everything goes into the blender for an instant first course. Don’t forget to taste the jalapeño to judge the heat before adding.
