This is a very delicate, bland, cold soup, that gets its wonderfulness from its summery mildness. It is perfect for a hot, muggy day, and is especially good as an accompaniment to something that has more complex or over-bearing flavor.
This is incredibly easy to make. You whip it up in a blender and serve it like a smoothie in a bowl.
The cucumbers are coming in fast over here, so this will be on repeat, using whichever fresh herbs we have on hand.
To make it vegan, just use a dairy-free yogurt.
Cucumber Soup Recipe
2 large cucumbers, peeled and seeds removed
1 1/2 cups of plain Greek Yogurt, skyr (or vegan yogurt)
1/4 cup olive oil (plus more for garnish)
1 clove garlic, peeled 1 scallion (green parts)
1 small jalapeno (seeds removed) and chopped
a handful of mixed fresh herbs (parsley, dill, basil, cilantro, or tarragon)
juice of one small lemon
salt and pepper to taste.
Put all the ingredients into a blender, Vitamix, or food processor, and whirl until smooth consistency. Add salt and pepper to taste.
Chill for later or serve immediately with a drizzle of olive oil for garnish.