My husband is growing a lot of cucumbers and they are coming in fast. Cucumber soups I’ve tried in the past were either heavy or boring. This one is neither. It is easy and very delicious, while being light, refreshing, and low in calorie. Plus there is no cooking involved, which is a boon on these hot days.

If you’d like a little texture, add the fresh corn kernels, but if you’d prefer it smooth, leave them out.

Don’t shy away from the anchovies here, they give this soup the umami that will make you love it.

This soup would be great next to anything, but probably is not enough for a meal in itself. I served it with Parmesan crusted broiled halibut and cherries, but it would also be perfect with a poached egg on avocado toast.

This recipe makes four servings.

Cold Cucumber Soup Recipe

1½ English cucumbers, roughly chopped
1½ cups plain Greek yogurt or Skyr
¼ cup water
1 garlic clove, peeled and smashed
2 anchovy fillets
2 small whole scallions, trimmed
1 jalapeño, seeded and chopped
½ cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
½ teaspoon white wine vinegar
¾ teaspoon kosher sea salt
1 ear fresh corn, kernels cut off the cob (optional garnish)

In a blender or food processor, combine cucumber, yogurt, water, garlic, anchovy, scallions, jalapeño, fresh herbs, vinegar and salt. Blend until smooth and adjust seasoning as needed.

Serve immediately or chilled. Add fresh corn as garnish if desired.

Yum! Enjoy!