Creamy Cold Cucumber Soup
Make chilled cucumber soup for a refreshing summer starter or light lunch. It's light, creamy, and packed with a sweet and tangy flavor. You'll only need 10 minutes to make this easy recipe!
Servings: 4
Calories: 319kcal
Ingredients
- 1½ English cucumbers or 2 cucumbers, seeded
- ½ green apple cored and roughly chopped
- 2 green onions white and light green parts
- 1 cup sour cream
- ½ cup loosely packed fresh basil leaves plus more for garnish
- ¼ cup olive oil plus more for garnish
- 2 Tablespoons lemon juice
- 1 clove garlic peeled
- ½ teaspoon kosher salt
Instructions
- Roughly chop the cucumber, apple, and green onion. Place all ingredients in a blender, and puree until completely smooth.
- Chill until very cold, at least 1 hour. Spoon the chilled soup into individual bowls. Drizzle with more oil and garnish with cucumber slices and basil
Notes
- If you don't have a high-speed blender (like a Vitamix or similar) you will want to peel the apple and cucumber.
- Save back a few slices of cucumber for garnish.
Storing Leftovers
Store the soup in an airtight container in the refrigerator for up to 4 days. Before serving, give it a good stir as the oil might separate.Leave a review or get more information on the recipe!
