Chilled Cucumber Soup

Happy Easter

Do you see the bee?

The temperature this week was so warm, close to the 80’s. Not knowing, our friend, Souper Rosalie volunteered to make soup and picked a perfect soup for the weather – Chilled Cucumber Soup. Rosalie belongs to many organizations, doing volunteer work for them. One of her favorite charities is the Red Cross and she recently became a board member of the Groton Library. RSVP has just honored her with the Volunteer of the Month award for March! She had this type of soup at Virginia Beach and liked its Mediterranean flavor, so she came home and made her own recipe! This soup is served chilled and the explicit and vibrant flavors are mouth-watering! It is a cooling soup.

Chilled Cucumber Soup

Souper Rosalie/Souper Sarah

This is an exceptionally refreshing chilled soup, using a traditional combination of cucumber and yogurt.

INGREDIENTS
Serves 6

3 (7oz.) containers Greek yogurt
1 cup half and half (may substitute buttermilk)
2 English cucumbers, unpeeled, seeded and chopped
½ cup chopped red onion
3 cloves chopped garlic
2 teaspoons fresh dill, chopped
6 scallions, white and green parts, chopped
4 teaspoons kosher salt
1 ½ teaspoons freshly ground pepper
1/3 cup fresh lemon juice (4 lemons)
A bit more fresh dill and a few lemon slices for garnish
6 Pita Breads – warmed just before serving – and cut into wedges

1 – In large mixing bowl, stir together the yogurt, half and half (or buttermilk), cucumbers, onion, scallions, garlic, salt and pepper.

2 – Transfer the mixture in batches to a food processor fitted with steel blade. Process until the cucumbers are coarsely pureed – pour into another bowl. Continue until all is processed and pureed. Fold in the dill, cover with plastic wrap and refrigerate for at least 2 hours.

3 – Just before serving, stir in the lemon juice – serve chilled, garnished with lemon slices and fresh dill, with the warm pita wedges.

Chopping scallions

English cucumbers



Chopped red onion





Mixed & stir cucumbers, onions, and dill





Process until coarsely pureed






Serve chilled - garnished with lemon slices & fresh dill

Souper Rosalie/Souper Sarah

Celebrating their April birthdays!

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Thank you, Rosalie for celebrating our birthdays and making this fantastic soup. Ralph (Rosalie’s husband), Eric and my Mom were here, too. We had fun at our birthday party! By the way, this soup is equally sensational the next day!

The thought for the week -

Rather than search for a single miracle food, strive for a varied and delicious diet.

Happy souping until we meet again!

Souper Sarah