Light and refreshing, this creamy (blender) cucumber soup makes a tasty side dish for any summertime meal or picnic. The cool, mellow flavor of cucumber puréed with tangy Greek yogurt, cilantro, coriander and lime, creates a quick soup that also offers substantial health benefits. Without going all “green” drink on you….cucumbers are low in calories but contain many important vitamins and minerals, as well as a high water content, while low-fat yogurt contributes good-for-your-gut probiotics.
Chilled Cucumber Soup with Yogurt and Cilantro
1/3 of a jalapeno, sliced
1 tablespoon shallot, plus more for garnish
1 small garlic clove
1 english cucumber ( 12 ounces) sliced
1/2 cup cilantro
1–2 tablespoons lime juice
1 cup plain greek yogurt
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon coriander
1 tablespoon olive oil
Optional Garnishes-
poached shrimp ( optional) drizzled with lime, olive oil, salt
1/2 cup cucumber- very finely diced
1 –2 tablespoons shallots- very finely diced
2 scallions ( or chives) – thinly sliced at a diaganol
cilantro, finely chopped
Lime zest
micro greens or edible flowers ( coriander flowers, borage, nasturshims)
3 tablespoons sour cream, thinned with 1 tablespoon water
Place first 12 ingredients in a blender and blend until smooth. Refrigerate until serving. Can be made 2 days ahead.
Prep garnishes, finely dicing cucumber and shallot, slicing scallions or chives.
Mix sour cream and water in a small bowl.
To serve, divide chilled soup among bowls.
Spoon a large circle or half circle of thinned sour cream, then top with garnishes: cucumber, shallots, scallions (or chives), cilantro and micro greens or shrimp.
Serve immediately.
Adapted from: Feasting at Home
