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Crispy Cucumber Soup

Crispy Cucumber Soup (2.5 PTS recipe image
This unique chilled cucumber soup offers a delightful twist on traditional gazpacho, blending crisp hothouse cucumbers with aromatic fresh mint and zesty lemon juice. The base is enriched with nonfat plain yogurt, creating a velvety texture that is both light and satisfying. Topped with a crunchy garnish of diced radishes and reserved cucumber, it provides a wonderful contrast in textures. Ideal for summer luncheons or as a cooling starter before a heavy meal, this dish highlights the fresh, clean flavors of garden vegetables. It is incredibly quick to prepare, requiring no cooking, making it a perfect option for hot days when you want something refreshing yet substantial enough to feel like a proper course.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 737.3
Dietary: Gluten-free, Vegetarian
Description
This unique chilled cucumber soup offers a delightful twist on traditional gazpacho, blending crisp hothouse cucumbers with aromatic fresh mint and zesty lemon juice. The base is enriched with nonfat plain yogurt, creating a velvety texture that is both light and satisfying. Topped with a crunchy garnish of diced radishes and reserved cucumber, it provides a wonderful contrast in textures. Ideal for summer luncheons or as a cooling starter before a heavy meal, this dish highlights the fresh, clean flavors of garden vegetables. It is incredibly quick to prepare, requiring no cooking, making it a perfect option for hot days when you want something refreshing yet substantial enough to feel like a proper course.
Ingredients
  • 2 1/2 cucumbers (hothouse, seedless) -- peeled
  • 2 tablespoons Garlic -- minced
  • 1 cup Vegetable broth
  • 4 cups Nonfat plain yogurt
  • 1 cup Mint leaves, fresh -- coarsely chopped
  • 1 tablespoon Lemon juice, fresh
  • To taste salt and pepper
  • 4 large Red radishes -- cut in 1/4" dice
Directions
  1. 1
    Peel and slice 2 of the cucumbers into 1-inch chunks.
  2. 2
    Dice the remaining 1/2 cucumber into 1/4-inch pieces and set aside for garnish.
  3. 3
    Place the cucumber slices, minced garlic, vegetable broth, 3 cups of yogurt, 3/4 cup of chopped mint, and lemon juice into a blender or food processor.
  4. 4
    Blend on high speed until the mixture is completely smooth and creamy.
  5. 5
    Pour the blended soup base into a large mixing bowl.
  6. 6
    Gently whisk in the remaining 1 cup of yogurt and the remaining 1/4 cup of mint leaves.
  7. 7
    Season the soup with salt and freshly ground black pepper to taste.
  8. 8
    Cover the bowl and refrigerate the soup for at least 30 minutes to chill thoroughly.
  9. 9
    In a small bowl, combine the reserved diced cucumber and diced radishes.
  10. 10
    Divide the cucumber and radish mixture equally among 4 serving bowls.
  11. 11
    Ladle the chilled cucumber soup over the vegetable garnish in each bowl.
  12. 12
    Serve immediately while cold.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 737.3kcal
% Daily Value *
Total Fat 68.6g106%
Saturated Fat 13.9g70%
Cholesterol 26.4mg9%
Sodium 127.7mg6%
Total Carbohydrate 24.0g8%
Dietary Fiber 3.5g15%
Sugars 14.0g
Protein 11.3g23%

* 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, yogurt, mint, chilled, soup, vegetarian, fresh, lemon, radish, garlic, summer, appetizer, light, creamy, no-cook, refreshing, healthy, low-fat, quick, easy
Read it online: https://www.chefs-mate.com/recipe/crispy-cucumber-soup-2-5-pts/