Imen This Ina Garten Cucumber Soup is a light and creamy summer recipe, which uses Greek yogurt and fresh dill. It’s a healthy twist on the classic, ready in about 2 hours and 10 minutes.
Ina Garten Cucumber Soup Ingredients
- 3 (7 ounces) containers of Greek yogurt
- 1 cup half-and-half
- 2 hothouse cucumbers, unpeeled, seeded, and chopped
- 1/2 cup chopped red onion
- 6 scallions, white and green parts, chopped
- 3 teaspoons kosher salt (adjust to taste)
- 1 1/2 teaspoons freshly ground black pepper
- 3 tablespoons chopped fresh dill
- 1/2 cup freshly squeezed lemon juice (about 4 lemons)
- Thin slices of lemon, halved (for garnish)
- Fresh dill (for garnish)
How To Make Ina Garten Cucumber Soup
- Mix the ingredients: In a large bowl, combine Greek yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper.
- Blend in batches: Transfer the mixture to a food processor and blend in batches until it forms a coarse purée.
- Puree until smooth: Continue blending until the entire soup has a smooth, creamy texture. Transfer to a clean bowl.
- Add dill and chill: Stir in the chopped fresh dill. Cover and refrigerate for at least 2 hours, until thoroughly chilled.
- Add lemon juice: Right before serving, mix in the lemon juice. Taste and adjust seasoning if needed.
- Garnish and serve: Ladle into bowls and top with lemon slices and fresh dill just before serving.
Recipe Tips
- How long to chill cucumber soup?: Chill for at least 2 hours to fully develop the flavor and get the soup icy cold.
- Can I use regular cucumbers instead of hothouse?: Yes, but peel them and remove more seeds for the smoothest texture.
- What can I substitute for half-and-half?: You can use whole milk or a dairy-free alternative if needed.
- How to make the texture extra smooth: Use a high-speed blender and blend thoroughly in small batches.
- When to add lemon juice: Always stir in the lemon juice just before serving to keep the flavor bright.
What To Serve With Cucumber Soup
This chilled soup is refreshing and works well with:
- Crusty baguette or artisan bread
- Grilled chicken or shrimp skewers
- A crisp garden salad
- Goat cheese and crackers
- A glass of iced white wine or sparkling water
How To Store Cucumber Soup
Refrigerate: Store in an airtight container for up to 3 days. Stir well before serving as it may separate slightly.
Freeze: Not recommended. The dairy base can separate and become grainy when thawed.
Cucumber Soup Nutrition Facts
- Calories: 70
- Protein: 5g
- Fat: 3g
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 4g
- Sodium: 620mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make cucumber soup ahead of time?
Yes, it’s best when made at least a few hours ahead. It keeps well for up to 3 days in the fridge.
Do I need to peel hothouse cucumbers?
No, their skin is thin and mild. Just seed and chop them before blending.
Can I make this dairy-free?
Yes, use a plant-based yogurt and milk alternative in place of the Greek yogurt and half-and-half.
How to make it spicier?
Add a pinch of cayenne pepper or a chopped jalapeño before blending for a spicy kick.
Is cucumber soup served cold or hot?
This recipe is a cold soup—refreshing and perfect for warm weather.
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Ina Garten Cucumber Soup
Description
A cool and creamy cucumber soup made with fresh dill and Greek yogurt—perfect for hot summer days.
Ingredients
Instructions
- In a large bowl, combine yogurt, half-and-half, cucumbers, onion, scallions, salt, and pepper.
- Blend the mixture in a food processor in batches until smooth.
- Stir in chopped dill and chill for at least 2 hours.
- Add lemon juice just before serving and adjust seasoning.
- Garnish with lemon slices and dill. Serve cold.
