Soup isn’t usually thought of as a hot weather food (unless you’re Lisa Simpson). However, if it’s summer and you’re looking for ice-cold soup options AND gazpacho isn’t your thing, maybe try 3-29: Herbed Cucumber Soup instead.
It’s not technically summer anymore at the time of posting this (October 1), but we’re still hitting 100ºF temps here in California, so I think it counts.
The ingredients list here looks a bit sparse, but check out that TIPS section–it’s a whole recipe section in and of itself. Not sure why they didn’t think to include a lot of that in the original recipe, especially the vinegar.
Ingredients. I was short on regular yogurt, and I had some dairy-free sour cream, so we’ll toss that all together and see how that turns out. I really like dill, and they offered that as a substitution for parsley, so let’s make that happen. Honestly y’all, this is really just tzatziki thinned down and disguised as soup.
Peeling the cucumbers.
Coring/seeding said cucumbers. I used the melon baller for a clean scoop.
Blended it up in my mini-food processor.
Mixed it in with the yogurt. Mine is thicker than it should be, mostly because of my yogurt/sour cream choices. If it’s too thick, just thin it out with a bit of water.
Mixing in the herbs and olive oil.
Looks like soup? Not really, looks like the tzatziki in my fridge right now. Anyone have some gyros?