Chilled Cucumber Soup
Beat the Heat with Refreshing Chilled Cucumber Soup
Summer is here, and what better way to cool down than with a vibrant, flavorful, and incredibly easy-to-make soup? Our Chilled Cucumber Soup is the perfect appetizer or light lunch for those warm days when you want something refreshing without spending hours in the kitchen. This Mediterranean-inspired recipe is packed with cool cucumber flavor, brightened with lemon, and subtly spiced with fennel. It’s a guaranteed crowd-pleaser!
This isn’t your average cucumber soup. We’ve focused on creating a smooth, velvety texture and a balanced flavor profile. The fennel seed adds a unique aromatic note that elevates this soup beyond the ordinary. It’s a surprisingly sophisticated dish that’s simple enough for a weeknight meal.
Why You’ll Love This Recipe:
- Quick & Easy: Minimal cook time (actually, no cook time!) makes this perfect for busy schedules.
- Refreshing: The cool cucumber and lemon are incredibly revitalizing.
- Healthy: Packed with hydrating cucumbers and healthy fats from olive oil.
- Versatile: Serve as an appetizer, light lunch, or even a palate cleanser between courses.
- Mediterranean Flavors: A taste of sunshine and the Mediterranean diet.
Tips for the Best Chilled Cucumber Soup:
- Seed Removal is Key: Removing the seeds from the cucumbers prevents the soup from becoming watery.
- Taste and Adjust: Don’t be afraid to adjust the seasoning to your liking. Add more salt, lemon juice, or fennel seed to suit your palate.
- Chill Thoroughly: Chilling the soup for at least an hour allows the flavors to meld and the soup to reach its optimal temperature.
- Blend Again Before Serving: A quick blend right before serving ensures a perfectly smooth texture.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! You can make the soup up to 24 hours in advance. Just store it in an airtight container in the refrigerator.
Q: Can I use a different type of cucumber?
A: English cucumbers (also known as seedless cucumbers) are ideal because they have thinner skin and fewer seeds. However, you can use other types of cucumbers, just be sure to peel and seed them thoroughly.
Q: Is this soup vegan?
A: Yes, this recipe is naturally vegan and gluten-free!
Q: What if I don’t have fennel seed?
A: While fennel seed adds a unique flavor, you can substitute with a pinch of dill or a dash of black pepper if needed.
Q: Can I garnish this soup with anything else?
A: Absolutely! Besides a drizzle of olive oil, you can garnish with a sprinkle of chopped fresh herbs (like dill or mint), a swirl of yogurt, or a few cucumber ribbons.
We hope you enjoy this refreshing and flavorful Chilled Cucumber Soup! It’s the perfect way to beat the heat and enjoy the flavors of summer.
Chilled Cucumber Soup
Ingredients
- 2 pounds cucumbers Peeled, seeded, and diced
- 1 tbsp lemon juice Freshly squeezed
- 1 tsp sea salt
- 1 tbsp extra-virgin olive oil
- 1-1 ½ tsp freshly ground fennel seed
Instructions
- Peeled, seeded, and diced the cucumbers.
- Place the cucumbers, lemon juice, salt, olive oil, and 1 teaspoon of fennel seed in a blender.
- Puree until smooth.
- Taste and add more salt or the remaining fennel seed if desired.
- Pour into a bowl and chill for at least 1 hour.
- Just before serving, blend again to ensure a smooth texture.
- Pour into six espresso cups and garnish with a drizzle of extra-virgin olive oil.
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