Chilled Cucumber Soup
Gourmet Soups, Stews, & Bisques
This simple, creamy soup is a perfect starter for a summer dinner party or a light main course for lunch. It's terrific as is, but also takes well to additions like crumbled feta cheese or chilled cooked shrimp or chicken.
3/4 ounce Veggie-Stock Gold®
2 cups hot water
1 clove garlic, peeled and trimmed
1 large English cucumber
2 cups Greek yogurt (or plain yogurt)
1-2 tablespoons extra-virgin olive oil
2 tablespoons roughly chopped fresh dill or mint, plus additional for garnish
Salt and ground black pepper
Combine the Veggie-Stock Gold® and water, whisking until the concentrate dissolves, and refrigerate.
Mince the garlic in a food processor fitted with a steel blade (or in a blender). Cut the cucumber into large chunks, add it to the work bowl, and process until finely chopped. Add the yogurt and pulse to blend. Add the reconstituted Veggie-Stock Gold®, the herbs, and the olive oil, and pulse to combine. Season to taste with salt and pepper and refrigerate the soup until cold (at least 1-2 hours).
Serve the soup in chilled bowls, garnished with herb leaves.