It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy. Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site! You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.
I was thrilled that Serena shared her Chilled Cucumber Soup recipe because I posted my mom’s original Cucumber Soup recipe about a year ago. Both soups are equally tasty and proof that tweaking one or two ingredients in a recipe can completely alter the taste of your final dish. For instance, my mother’s recipe calls for buttermilk and scallions which alters the consistency of the soup, slightly.
Here’s what Serena has to say:
I’ve been trying new chilled soups this week.What I discovered was a quick and easy soup with very little preparation and one that used minimal ingredients- resulting in a refreshing and flavorful soup that could also be used as a dip for veggies or as a light pasta sauce.
I hope you enjoy it this summer!
Chilled Cucumber Soup with Dill:
- 3-4 cups of water
- 4 cucumbers, skin peeled off and cut into squares
- bunch of dill
- 6oz carton of 0% fat Fage yogurt
- 1 small yellow onion, chopped up into squares
- lemon juice or fresh lemons
- lime juice or fresh limes
- pinch of sea salt
- Add water and the cut up onions to a medium-sized pot and let boil.
- Peel the skin of the cucumbers and cut into small squares, along with the dill and let boil until the mixture is soft (approximately 15-20 minutes).
- When soft turn off the flame and let cool for 10 minutes or so. Add the yogurt, lemon, lime, and salt and adjust based on your preference.
- Mix the soup together with a hand blender and place in the fridge over night.
- Serve the next day and enjoy!