Ina Garten Cucumber Soup Recipe
Cucumber Soup is a creamy and refreshing chilled soup made with cucumbers, yogurt, and fresh herbs. Ina Garten’s version emphasizes simplicity and bold flavors, creating a dish that’s both satisfying and effortless to prepare.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Ingredients
- English cucumbers – 2 large, peeled and roughly chopped
- Plain Greek yogurt – 2 cups
- Buttermilk – ½ cup
- Garlic – 1 clove, minced
- Scallions – 2, chopped (white and green parts)
- Fresh dill – 2 tbsp, chopped
- Fresh mint – 2 tbsp, chopped
- Lemon juice – 1 tbsp, freshly squeezed
- Olive oil – 2 tbsp
- Salt and freshly ground black pepper – to taste
- Optional garnish: Diced cucumbers, dill sprigs, or a drizzle of olive oil
Instructions
- Prepare the Ingredients: Peel and chop the cucumbers, mince the garlic, and chop the scallions, dill, and mint.
- Blend the Soup: In a blender or food processor, combine the cucumbers, Greek yogurt, buttermilk, garlic, scallions, dill, mint, lemon juice, and olive oil. Blend until smooth and creamy.
- Season the Soup: Add salt and pepper to taste. Blend briefly to incorporate the seasoning.
- Chill the Soup: Transfer the soup to a large bowl, cover, and refrigerate for at least 1-2 hours, or until well-chilled.
- Serve and Garnish: Ladle the soup into bowls and garnish with diced cucumbers, dill sprigs, or a drizzle of olive oil for an elegant touch.