Chilled Cucumber Parsley Soup

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Servings: 6 Difficulty: Intermediate
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A refreshing and creamy cold soup perfect for hot summer days
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This chilled cucumber parsley soup is a delightful, refreshing dish that combines the crispness of cucumbers with the fresh herbaceous notes of parsley and chives. Blended with yogurt and light cream, it creates a smooth, velvety texture that is both light and satisfying. The cool temperature makes it an ideal choice for warm weather, offering a soothing alternative to hot soups. It’s simple to prepare, requiring no cooking, which makes it perfect for quick lunches or as a starter for summer gatherings. The natural tang of yogurt balances the mild sweetness of the cucumber, resulting in a harmonious flavor profile that is both elegant and comforting.

Chilled Cucumber Parsley Soup recipe image
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Chilled Cucumber Parsley Soup

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 56.4

Description

This chilled cucumber parsley soup is a delightful, refreshing dish that combines the crispness of cucumbers with the fresh herbaceous notes of parsley and chives. Blended with yogurt and light cream, it creates a smooth, velvety texture that is both light and satisfying. The cool temperature makes it an ideal choice for warm weather, offering a soothing alternative to hot soups. It&# 226;ÂÂs simple to prepare, requiring no cooking, which makes it perfect for quick lunches or as a starter for summer gatherings. The natural tang of yogurt balances the mild sweetness of the cucumber, resulting in a harmonious flavor profile that is both elegant and comforting.

Ingredients

Directions

  1. Peel and chop 2 medium seedless cucumbers into small pieces.
  2. In a large bowl, whisk together 1 cup of natural yogurt and 2 cups of light cream (or 1 cup milk) until smooth and well combined.
  3. Add the chopped cucumbers to the yogurt mixture.
  4. Stir in 1 cup of finely chopped chives or green onions and 2 teaspoons of salt.
  5. Blend the mixture until smooth and creamy, or leave slightly chunky if preferred.
  6. Cover the bowl and refrigerate the soup for at least 2 hours to allow flavors to meld and chill thoroughly.
  7. Serve cold, garnished with thin unpeeled cucumber slices and a dash of paprika.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 56.4kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.7g4%
Cholesterol 2.0mg1%
Sodium 46.4mg2%
Total Carbohydrate 7.1g3%
Dietary Fiber 0.0g0%
Sugars 7.1g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cucumber, chilled, soup, parsley, yogurt, vegetarian, summer, cold, refreshing, chives, cream, appetizer, light, herb, no-cook, blended, dairy, green, cooling, simple
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