Cold Cucumber Soup

Cold soup can be the refreshing star at your spring brunch or summer picnics! Cold Cucumber Soup is a blender soup recipe made with cucumbers, Greek yogurt and fresh herbs. Perfect for a refreshing appetizer, healthy lunch, or meatless meal, the chilled soup is Weight Watcher’s friendly, vegetarian, low carb, and gluten-free!


  • 2 seedless cucumbers, peeled; 1/2 cup diced small, the rest coarsely chopped
  • 1 1/2 cups vanilla flavored Greek yogurt, or plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, peeled
  • 1/3 cup loosely packed fresh dill weed
  • 1/4 cup loosely packed fresh flat-leaf parsley
  • 2 tablespoons loosely packed tarragon, (about 10 leaves)
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 1/4 teaspoon kosher salt, more or less, to taste
  • 1/2 medium red onion, finely diced


  • In a blender, combine the chopped cucumber with the yogurt, lemon juice, garlic, dill, parsley, tarragon and 1/4 cup of extra virgin olive oil. Blend on high speed for 2 minutes, until smooth. Season with salt, cover and refrigerate for 2-8 hours to allow flavors to meld and develop. (You can serve and eat right away, but the flavor of the soup won’t be nearly as refined and delicious.)
  • Taste the soup for proper seasoning again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil, and serve.

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