Name: Chilled Cucumber Soup with Yogurt, Poblano, and Dill
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 whole cucumbers; 1 whole poblano (roasted); 1 1/2 cups yogurt; 3 tbsp mint; 3 tbsp dill; 3 tbsp parsley; 1 tbsp tarragon; 3 tbsp chives; 1 lemon (juiced); salt (to taste); 1 cup cherry tomatoes (halved); 1/2 cup cucumbers (small diced); 3 whole radish (julienned); 1 cup bagel chips; flowers ((cucumber, chive, dill))

Chilled Cucumber Soup with Yogurt, Poblano, and Dill

5 from 1 vote

Cucumber soup is a fantastic summer recipe to cool down those hot days and to stay full and still fit. If you have a garden then you know those cucumbers can run wild all over and you might end up with a lot more than you planned on. If that happens and you don't want to pickle them all then soup is the next best thing!

Here is a simple dish that you can make in less than 30 minutes. Quick, easy, and screams summer. This is a perfect recipe for a vegetarian that is light and refreshing but yet very satisfying!

We have a huge garden in Malibu and during the summer months, just a few plants of cucumbers can turn into at least 30-40 cucumbers growing wherever they can find room. The photo might look nice on the presentation but there is nothing fancy here! I just added a little bite to the dish by adding a roasted poblano. Add a little yogurt to the soup for body and acid. Here is the easy summer recipe, I hope you enjoy it.

Ingredients

6 people

Cucumber soup

2 whole cucumbers
1 whole poblano roasted
1 1/2 cups yogurt
3 tbsp mint
3 tbsp dill
3 tbsp parsley
1 tbsp tarragon
3 tbsp chives
1 lemon juiced
salt to taste

Garnish

1 cup cherry tomatoes halved
1/2 cup cucumbers small diced
3 whole radish julienned
1 cup bagel chips
flowers (cucumber, chive, dill)

Nutritional information

Calories: 234kcalCarbohydrates: 33gProtein: 8gFat: 8gSaturated Fat: 2gCholesterol: 8mgSodium: 470mgPotassium: 209mgFiber: 2gSugar: 7gVitamin A: 469IUVitamin C: 20mgCalcium: 90mgIron: 2mg

Prep Time 20

Cook Time 10

Total Time 30

Servings 6 people

How to make a cucumber soup

Place all the ingredients except the olive oil in a vitamix blender. Puree until smooth (30-45 seconds). Season with salt and place in the refrigerator for at least 1 hour.

To finish

Simple take the cherry tomatoes, cucumbers and julienned radishes into a small mixing bowl. Drizzle the "salad" with olive oil and salt. Add the "salad" to one side of the bowl. Then pour the cold soup into the bowl. Finish with cucumber flowers, chive flowers, dill, and bagel chips. Drizzle with another touch of olive oil, serve and enjoy!