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Cold Cucumber Soup Recipe

Cold  Cucumber Soup Recipe

The Summer abundance of cucumbers, temperatures soaring, and appetites leaning towards lite and cool, call for the best of cold summer soups. My special touches of avocado, frozen cubes of cucumber, and putting in the freezer for a short time before serving makes for the best  Icy Cold Cucumber Soup that will please everyone at your table.


3 Large or 6 small cucumbers halved and seeded 
1 cucumber chopped in small cubes frozen for topping
1 cup greek yogurt 
1 finely chopped shallot 
1/2 small clove of garlic
1 teaspoon chopped jalapeno pepper 
Juice of One Lemon or Lime
¼ cup Olive Oil
3 tablespoons chopped fresh dill for soup, and 1 tablespoon for garnish 
1 ripe avocado chopped 
Salt & pepper to taste (cucumbers require a lot of salt) ice cold water to desired consistency 
Add all ingredients except for the water, to a blender or food  processor and blend until creamy. 
Add water a little at a time until you have your desired consistency. 
Chill in the refrigerator for up to three days. I like to put mine into the freezer 30 to 45 minutes before serving for an extra cold soup.
Add frozen cubes of cucumber and some chopped dill on top. 
I love to serve the soup in a vintage jam jar as an individual serving, or add all the soup to a vintage soupière and serve at the table into individual bowls or jam jars with a vintage ladle and spoons.


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