Cold cucumber soup with sour cream, yogurt and chives
A low calorie, refreshing and healthy chilled cucumber soup. Perfect for hot summer days.
Servings: 6 Servings
Equipment
- Hand blender
- Medium pot
- Cutting board
- Knife
- Grater
- paper towels
Ingredients
- 2 cucumbers (1 kg/ 2.2 lbs)
- 250 g (8.8 oz) sour cream
- 250 g (8.8 oz) plain yogurt
- 150 ml (5.1 oz/ 2/3 cup) vegetable stock room temperature
- 3 tablespoons lime juice Freshly squeezed, from 1 lime
- 1 medium tomato
- a pinch of curry
- 2 tablespoons fresh chives dill or mint
- salt, freshly ground pepper and cayenne pepper to taste
Instructions
- Wash cucumbers very well, pat dry with paper towels and cut off the ends/ stems. Cut one cucumber in slices and put the slices in an empty medium pot. Cut the remaining cucumber in half lengthways. Using a teaspoon scoop out the seeds. Add the scooped seeds, sour cream, yogurt, chives and vegetable stock to the pot and blend until smooth.
- Grate the remaining cucumber. Rinse the tomato, pat dry and cut it into small pieces. Squeeze the lime either by hand or using a citrus juicer. Stir in pieces of tomato and freshly squeezed lime juice. Using your hands squeeze out water from the grated cucumber and add to the pot and mix well. Season with salt, freshly ground pepper, cayenne pepper, chili flakes and a pinch of curry and chill for at least 2 hours or overnight. After 2 hours garnish with fresh chives or top with any topping of your choice if desired and enjoy.