Cucumber Greek Yogurt Soup
Serves: 4
 
A light and refreshing soup or smoothie on a hot summer's day! Garnish the soup with any or all of the following: chopped cucumber, parsley, basil, or slivered almonds. (The Israeli version of this consists of just combining the yogurt, cucumber, and possibly chives or mint for garnish - not as much of a soup but the same cool comfort.)
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 small white onion, diced
  • 1 tablespoon lemon juice
  • 4 cups English or Persian cucumbers with skin, thinly sliced, plus ¼ cup finely chopped for garnish, optional
  • 2 small zucchini, peeled and thinly sliced
  • 2 – 3 cups vegetable broth, or chicken broth
  • ½ teaspoon kosher or pink Himalayan salt
  • ¼ teaspoon freshly ground pepper
  • Pinch of cayenne pepper
  • ¼ - ½ cup chopped fresh Italian parsley or fresh basil, plus more for garnish. (Dill, rosemary, tarragon, coriander, are a few more herbs to consider.)
  • ½ - 1 cup whole or low-fat Greek yogurt
  • Slivered almonds for garnish, optional
Instructions
  1. In a large saucepan, heat oil over medium heat.
  2. Add the onions and sauté until soft, about 3 to 4 minutes.
  3. Add the garlic and sauté for 1 to 2 minutes longer until fragrant.
  4. Add the lemon juice and cook for 1 additional minute.
  5. Add the cucumber and zucchini slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat, partially cover and gently simmer for 6 to 8 minutes, or until the cucumbers and zucchini are softened; stirring occasionally.
  6. Turn off the heat. Stir the parsley and the yogurt into the mixture.
  7. Using an immersion blender (or regular blender), blend on low speed until smooth. (Use caution when pureeing hot liquids.)
  8. Serve the soup warm or refrigerate and serve it chilled.
  9. Just before serving, ladle soup into individual bowls, garnish with the finely chopped cucumber, parsley, slivered almonds, and a pinch of cayenne pepper, if desired.
  10. NOTE: This recipe can also be served as a smoothie by simply adjusting consistency with additional broth and pureeing to your desired consistency. Serve cold with a lemon twist.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2020/08/28/cool-as-a-cucumber-hot-as-a-chile/