Cool-Down Dinner: 7 Chilled Soup Recipes
2. Cucumber-Dill Soup
In Entertaining With the Seasons and online, Williams-Sonoma has a recipe for cucumber-dill soup that you must try. It can even be part of your picnic menu. To transport, put the soup in a container that will be easy to serve out of and can be packed in ice until you’re ready to serve. If poured into wide-mouthed glasses, guests can sip the soup without having to worry about spoons. This recipe serves six.
- 3 English (hothouse) cucumbers, peeled, halved lengthwise, and seeded
- 1 cup Greek-style or other thick, whole-milk plain yogurt
- 1 tablespoon fresh lemon juice
- 3 green onions, including tender green portions, chopped
- 3 tablespoons chopped fresh dill
- 1 garlic clove, chopped
- 1 teaspoon caraway seeds, crushed
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground white pepper
- 1 cup vegetable stock or reduced-sodium vegetable broth
- 2 tablespoons fruity extra-virgin olive oil
Directions: Coarsely chop 5 of the cucumber halves and transfer to a large bowl. Add the yogurt, lemon juice, green onions, dill, garlic, caraway seeds, salt, and white pepper. Stir to combine, cover with plastic wrap, and let stand at room temperature for 1 hour to blend the flavors. Dice the remaining cucumber halves and set aside until ready to serve.
In a blender, puree the cucumber mixture until smooth. With the machine running, slowly add the stock and puree until it is fully incorporated, about 30 seconds. Transfer to a pitcher, cover with plastic wrap, and refrigerate until chilled, about 2 hours. (The soup can be prepared up to 12 hours in advance and stored in an airtight container in the refrigerator. If it separates, simply stir it until emulsified.) Just before serving, stir in the diced cucumber and olive oil. Pour the soup into widemouthed glasses or cups and serve immediately.