All I wanted was somthing cold, healthy and refreshing when I got back into town from LA this past weekend. It’s supposed to be FALL, but Santa Barbara still seems to think it’s the middle of summer. This crazy heat has been lasting wayyyy too long if you ask me. Anyhow getting back to the cold refreshing soup. I have been traveling a lot over the past few weeks and sadly not eating as healthy as I usually do, and was craving my greens. (Do you know how hard it is to find a good salad in an airport or convince your friends to go out for “healthy” meal when they all want pepperoni pizza??!?) As it’s “technically” Fall, I have been in the mood for creamy warm delicious soup, but the thought of eating hot soup in this weather was a non-starter. Hence the idea to whip up a quick chilled cucumber soup.
This might just be one of the easiest things to make if you have a high powered blender. My trusty Vitamix was up to the job, no sweat!
- 2 large seedless (European) cucumbers, coarsely chopped
- 1 1/2 cups plain Greek yogurt
- 1 lemon (Juiced)
- 1 garlic clove, peeled
- 1/3 cup loosely packed fresh dill weed
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
- 2 tablespoons loosely packed tarragon leaves (about 10 leaves)
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt (or to taste)
- Chop Cucumbers
- In a blender, combine the chopped cucumbers with the yogurt, lemon juice, garlic, dill, parsley, tarragon and extra virgin olive oil.
- Blend on high for 2-3 minutes, until completly smooth.
- Taste the soup for proper seasoning add salt if needed to taste.
- Refergerate for a few hours to let the flavors come together
- Pour the soup into bowls.
- Garnish with any left over finely diced herbs