- 4 large English cucumbers
- 1 1/4 cup Kite Hill plain unsweetened almond yogurt, 11 oz
- 1/2 cup fresh mint leaves, roughly chopped
- 1/2 tbsp salt
- 1 tsp freshly ground black pepper
That’s right, those fresh cucumbers you planned to slice for a run-of-the-mill everyday salad could also be starring in a refreshing and creamy cold soup. Doesn’t it sound more interesting?For this recipe, I use English cucumbers (also known as European cucumbers) because the skin is soft, has very tiny seeds, and is generally sweeter than the regular common cucumber, which has bigger seeds and a little bitter flavor. Cucumber peel is a good source of dietary fiber and Vitamin K, and, in this recipe, it adds a beautiful bright green color. I have tested this recipe with regular cucumbers, and it works well since we puree all together into a creamy cold soup.The first time I ever had cold cucumber soup was in the warm Summer of 2016 in Copenhagen. It was an intriguing item on the menu that I had to try. It came with a thick slice of Danish Rye Bread (Rugbrod) to make it perfect. I use the plain unsweetened yogurt to add tangy flavor that goes so well with the freshness of the cucumber and mint leaves. This cold soup is so refreshing, delicious, healthy, and surprisingly filling.
- Peel the cucumbers. Dice half of one cucumber in 1/4-inch (0.5cm) cubes and set aside for garnishing. Chop the rest of the cucumbers in big chunks and transfer them to a blender. Add the chopped mint leaves, salt, and pepper. Puree for 10 or 15 seconds at high speed. Add the yogurt to the pureed mixture and pulse until combined – do not overmix. Portion out, garnish with the diced cucumber, cover and chill for 2 hours, and up to overnight.