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Good food and good-for-you food need not be complicated or expensive. Patricia Wells’ Chilled Cucumber Soup exemplifies this truth to a “T”.
Last summer while attending her week-long cooking class in Provence, one of the many soups we enjoyed was the Crème de Concombre à L’Anethe et à la Menthe (Chilled Cucumber and Yogurt Soup with Dill and Fresh Mint).
Shown above as it was enjoyed in Provence, and shown below served this past weekend at a dinner party at my home, the key is to serve it chilled and from the refrigerator. I love the consistency when it is straight from the cool fridge especially on a warm or even after a hot summer day.
With cucumber and fresh herbs readily available at farmers markets in the late spring and summer season, it takes only six ingredients, a food processor and one hour of chill time to make and enjoy a satiating and refreshing dish.
~View TSLL’s Instagram Highlights, FR Trip ’19, Part 3 (mid-way through) to see the soup presented during our meal.
Chilled Cucumber and Yogurt Soup (w/fresh Dill & Mint)
Ingredients
- 1 European or English cucumber trimmed, peeled and finely sliced
- 1 teaspoon fine sea salt
- 2 cups Greek whole-milk yogurt
- 1 large clove garlic minced
- 1/3 cup fresh dill finely chopped
- 1/3 cup fresh mint finely chopped
Instructions
- Using a food processor (a blender can work as well) or immersion blender, combine the cucumbers, salt, yogurt, garlic and 3 tablespoons of chopped mint and 3 tablespoons of chopped dill. Blend until smooth. Taste and check for seasoning. I usually need to add a bit more salt or more chopped dill and/or mint.
- Place in a bowl with a cover that is secure. Refrigerator for at least one hour. You may refrigerator for 24 hours, so can make a day ahead if that works best with your schedule.
- Serve using a pitcher at the table for a beautiful effect (see TSLL’s IG Story Highlights – FR Trip ’18 – Part 3). Garnish with a few chopped pieces of dill and mint. Serve and enjoy.
~Explore more TSLL Recipes here.
I love a cold cucumber soup in summer, especially with fresh mint and dill!
Perfectly divine on a warm summer night!
When I was vegan, I would also substitute Avocado for the yogurt and add some veggie broth to thin, it was smooth and delicate too, but there is something so refreshing and delicious about the tangy, creamy yogurt. I think I need to make this sometime this week!
Curious to know What other recipes you served at your dinner party?
Thank you for sharing all of these ideas Karen. I think you answered Victoria’s question as well. 🙂
Is it possible to make this with a plant-based alternative for the yogurt? Everything else sounds amazing…and dull is so fresh and underrated!
Karen’s suggestion is a great one to try – avocados!
Thank you, both!
(And, of course, I meant dill, not dull. Oy.
I assume the cucumber should be medium to large in size? This sounds just wonderful.
English cucumbers in the states are often only one size – long and skinny. But if you have options, choose a larger – very long and skinny. 🙂
I love your recipe content Shannon! I laughed listening to your latest podcast when you mentioned the “same content” review. Please keep up the same content for sure 😉 I love it! You have all my support
Thank you Molly for your continued interest. 🙂 So happy you are enjoying the recipes.
I wonder if this could be made with zucchini! I’m not a huge fan of cucumber, but I do love zucchini!!!!