It is hot in Chicago right now–as in almost 100 degrees hot, and too-hot-to-turn-on-the-stove hot. Add to that the fact that we don’t really have AC in Chicago (because of odd window shapes, we can only have window units that cool a room or two), and really I just didn’t feel like cooking tonight. Nevertheless, after two weeks of travel and eating out a lot, I was looking forward to detoxing with some healthy food, which meant that Cucumber Yogurt Soup was calling my name.
This is truly one of the easiest and most satisfying recipes in the whole world, and it welcomes some improvisation. Tonight, I added in some herbs I had around, as well as some cubes of avocado. The creaminess of the avocado worked really nice with the tang of the soup, but diced tomato, cucumber, some drops of basil infused oil, or a dollop of pesto would be nice here as well.
The next scorching night you have, please, make this. You won’t be disappointed. It also makes a great dinner party starter when you want something pretty, but quick to make.
Cucumber Yogurt Soup
- 1 large cucumber, peeled and cut into large chunks (or 1 1/2 medium cucumbers)
- 1 32-oz. container of plain lowfat yogurt
- juice of 1/2 a lemon
- 1/4 tsp. salt, or to taste
- ground black pepper to taste
- a small handful of herbs, such as fresh dill, basil, and/or parsley
- 1/8 C. olive oil
- Optional garnish: cubes of avocado, tomato, and/or cucumber; flavored olive oil; pesto; additional snipped herbs
Place the yogurt and the cucumber in a blender or food processor, and process until smooth. Add the lemon juice and salt and process again. Add the fresh ground black pepper and the handful of herbs and process till completely incorporated. Taste the mixture for salt, adding more as needed. With the food processor or blender running, slowly drizzle in olive oil until it emulsifies. Chill the soup until cold and serve with optional garnish. Serves 4-6 depending on serving size.