The Easiest No-Cook Blender Dish: Chilled Cucumber Soup

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It’s hot—but you’ve got guests coming over and you want to impress? Three words: Blend baby, blend! This light and creamy soup is tangy, refreshing and a cinch to make, the perfect start to a summer brunch or dinner (maybe paired with our Strawberry Spinach Salad?). Tip: Garnish it with diced cucumber, herbs and a drizzle of olive oil for a restaurant-worthy presentation.

MORE: Zesty Gazpacho with Summer Tomatoes

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Photo credit: Emily Kate Roemer/ClintonKelly.com

Chilled Cucumber Soup with Greek Yogurt and Herbs
Serves 6 as an appetizer
Prep time: 5 minutes
Active Time: 10 minutes

Ingredients
1 tbsp Olive Oil, plus more to drizzle
4 Kirby Cucumbers, peeled and seeded
1 clove garlic, peeled, and roughly chopped
1 cup Greek Yogurt
Juice of ½ Lemon, plus more to taste
2 tsp. Fresh Dill (2-3 sprigs, leaves only) plus a few small sprigs to garnish
2 tsp. Fresh Mint (4-5 Leaves) plus a few small sprigs to garnish
Salt and Freshly Ground Pepper

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Directions
1. Once peeled and seeded, cut the cucumbers into large chunks, reserve one piece and set aside. Add the rest of the cucumber to the blender.
2. Add the remaining ingredients to the blender and season with salt and pepper. Puree until completely smooth. Chill for at least an hour.
3. Dice the reserved piece of cucumber. Pour into serving vessels, and garnish with some of the diced cucumber, a drizzle of oil, sprig of dill, and sprig of mint.

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