Chilled Cucumber Soup

This soup is an ode to summer gardens everywhere, much like my Golden Heirloom Gazpacho recipe and my Summer Garden Gazpacho recipe. This chilled cucumber soup celebrates the summer garden, full of fresh cucumbers, herbs, and heirloom tomatoes.

My chilled cucumber soup is made with (gasp!) pickling cucumbers because, well, those are the cucumbers I grow and have a ton of.  Have a bunch of pickling cucumbers and wondering what to do with them besides pickles? Trust me when I tell you that this soup is divine and a great way to use your overload of pickling cukes. Do not be discouraged by the naysayers who will tell you that pickling cukes are too bitter for soup and that you must use English cucumbers for the best soup. When you remove (most of) the skin and (most of) the seeds, this soup will prove that you can make a delicious cold cucumber soup from pickling cucumbers. Trust me when I tell you that I’ve done this for years and everyone devours it.

Chilled Cucumber and Yogurt Soup Recipe

Soup Base

• 2 lbs. pickling cucumbers, peeled (I like to leave just a bit of green skin for color and contrast), ends removed, and the bulk of the seeds scooped out and discarded
• 1 small clove garlic
• 1 small shallot
• 2 shishito peppers (you can substitute with a half of serrano or jalapeno (or, if you don’t want any hint of heat at all, omit altogether)
• 1/4 cup loosely packed fresh dill fronds
• 1/4 cup + 1 tablespoon whole milk Greek yogurt
• 3/4 cup buttermilk
• Zest of 1/2 lemon
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoon kosher salt

Soup Garnish

• 1 medium pickling cucumber, striped with a peeler, ends removed and seeds removed, diced small
• 1 medium (preferably a colorful heirloom) tomato, ends, seeds and membrane removed, diced small
• 1 1/2 inch slice red onion, diced small
• 1/2 teaspoon finely chopped fresh mint
• 1 tablespoon extra virgin olive oil
• 1 squeeze – about 1/2 teaspoon – fresh lemon juice
• Pinch of kosher salt
• 1 tiny mint leaf for the finishing touch

Directions

• For the soup base, put cucumbers, shallots, garlic, and peppers in a food processor and pulse a few times.
• Scrape down sides and puree about 30 seconds.
• Scrape down sides again and add dill, yogurt, buttermilk, lemon zest, lemon juice, and salt.
• Blend for 1 minute, scrape sides of the bowl and blend 20 seconds more.
• Using a spatula, scrape soup into a dish, cover, and refrigerate at least 4 hours or overnight.

Serving

• Before serving, make the garnish by combining all but the tiny mint leave in a bowl.
• Ladle the soup into small serving bowls.
• Spoon a tablespoon or so of the soup garnish onto the top of each serving.
• Place a small mint leave at the side of the garnish and serve.

This is easily a healthy, vitamin-packed and delicious way to use your pickling – or any – cucumber load. The fresh garnish with heirloom tomatoes, red onion, and fresh mint really adds texture and brightness. The olive oil in the garnish adds a bit of depth and flavor that blends the whole soup together – it’s honestly a major player in this soup.

What to make with a whole bunch of pickling cucumbers or any cucumber? Now you know!

Cool off this summer with this cold cucumber soup and relax. Summer is meant to enjoyed.