This soup was part of a five-course dinner we made for a good friend who recently suffered a heart attack. The theme was heathy, healthy, healthy!
Serves 4 (1/2 cup servings each)
Ingredients for the Soup:
- 1 large English cucumber, washed but unpeeled, roughly chopped or grated
- 4 shallots, peeled and diced finely
- 3 medium cloves garlic, finely minced
- 1 cup low sodium stock, either chicken or vegetable
- 1 cup fat free unflavoured yogurt (or buttermilk)
- Splash of freshly squeezed lemon juice
- Non-stick spray
Ingredients for the Cilantro Oil:
- 4 tbsp EVOO
- 1 tbsp finely chopped cilantro
- Pinch of sea salt
Directions for the Soup:
- Make this a day or two in advance to allow flavours to combine.
- Heat a cast iron pan and spray with non-stick spray lightly.
- Sauté shallots until translucent, add the garlic and stir just until you smell it. Remove from heat immediately. Allow to cool completely.
- Add cucumbers to a deep bowl, add cooled onion, garlic and yogurt and start blending with an immersion blender. Add stock little by little until the desired consistency is achieved.
- Season with sea salt and pepper to taste.
- Store in refrigerator for up to 3 days. Stir well before serving.
Directions for the Cilantro oil:
- Mix both oil, cilantro and pinch of salt.
- Mash cilantro gently with the back of a spoon (I used my gorgeous olive wood mortal and pestle from Provence). Set aside at room temperature until ready to serve.
- Pour cucumber soup into serving bowls, drizzle with the cilantro oil, serve chilled.
[…] Chilled cucumber shooters with greek yogurt. I made the soup with vegetable stock as we had a vegetarian in our midst. Very tasty little shots […]
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[…] complaining) and I knew I wanted something a little unexpected than the traditional vichyçoisse, cucumber, avocado or even gazpachio — although all worthy soups in their own right. On top of it all Barb […]
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Beautiful – I should try more chilled soups. I’ve only tried gazpacho, ajo blanco (or however it’s spelled… the white stuff with garlic and ground nuts) and vichyssoise. I’ve been wanting to try a cucumber soup for a long time. By the way, what is “EVOO”?
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Hi Charles, EVOO: extra virgin olive oil! I checked dome recipes for ajo blanco (never heard of it, but THANK YOU!) I’m going to make a healthy version (sans bread, I already have an idea and it’s with one of your fav inexpensive ingredients!).You should definitely try the cucumber soup, it’s really refreshing!
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I love chilled soups. I discovered them recently several years ago and they’re just wonderful! This looks particularly lovely!
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Thanks Ann. Say ‘hello’ to Mickey for me!
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This chilled soup sounds great! I especially like the cilantro oil in it… it must give it a great kick!!! 🙂 Great idea! I love it when healthy also means tasty!
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Thanks Manu! Healthy=Tasty is the only way to go! The cilantro certainly added some earthy-spicy-ness!
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Lovely looking soup. im sure the cilantro oil added that extra special flavor to it!
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Thank you Manju, our guests seemed to enjoy it too!
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I love this recipe – especially with the cilantro oil.
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Thank you. It was lovely. The bowls were perfect size too, just about a 1/2 cup per person.
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I’ve yet to eat a chilled soup. I may just have to change that one of these days. This sounds very crisp and healthy. And I have the same flowers on my kitchen table! 🙂
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Thanks Kristy, I hope you do try it; chilled soups are very refreshing on a hot muggy summer evening (Toronto tends to always have high humidity in the summer).
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