Ina Garten Cucumber Soup

Ina Garten Cucumber Soup is made with Greek yogurt, half-and-half, hothouse cucumbers, red onion, scallions, kosher salt, black pepper, fresh dill, and lemon juice. This cold Cucumber Soup recipe creates a healthy appetizer that takes about 2 hours and 20 minutes to prepare and can serve up to 6 people.

? Why You’ll Love This Cucumber Soup Recipe:

• Refreshing Flavor: The combination of cucumber, dill, and lemon juice makes the soup incredibly refreshing and perfect for hot days.
• Healthy Ingredients: Greek yogurt and fresh vegetables provide a nutritious and low-calorie option that is both filling and delicious.
• Easy Preparation: The recipe is straightforward and doesn’t require any cooking, making it a quick and simple dish to prepare.
• Versatile Dish: This soup can be served as a light appetizer, a side dish, or even a main course for a light lunch.

? Ina Garten Cucumber Soup Ingredients

• 3 (7 ounces) containers of Greek yogurt
• 1 cup half-and-half
• 2 hothouse cucumbers, unpeeled, seeded, and chopped
• 1/2 cup chopped red onion
• 6 scallions, white and green parts, chopped
• 3 teaspoons kosher salt (adjust according to taste)
• 1 1/2 teaspoons freshly ground black pepper
• 3 tablespoons chopped fresh dill
• 1/2 cup freshly squeezed lemon juice (about 4 lemons)
• Thin slices of lemon, halved, for garnish
• Fresh dill, for garnish

? How To Make Ina Garten Cucumber Soup

1. Mix Ingredients: Toss together the Greek yogurt, half-and-half, chopped cucumbers, red onion, scallions, 3 teaspoons kosher salt, and freshly ground black pepper in a large mixing bowl.
2. Process Mixture: Spoon the mixture into a food processor fitted with a steel blade and process in batches. Blend the cucumbers until they reach a coarse puree consistency.
3. Puree Soup: Transfer the pureed mixture to a separate bowl. Continue puréeing the soup until it’s completely smooth.
4. Add Dill and Chill: Add the fresh dill to the pureed soup. Seal the bowl with plastic wrap and put it in the fridge for at least 2 hours, or until the soup reaches a very cold temperature.
5. Add Lemon Juice and Adjust Seasoning: Add the squeezed lemon juice right before serving. If needed, adjust the seasoning.
6. Garnish and Serve: Garnish the chilled soup with fresh dill and thin slices of lemon.

? Recipe Tips

• Chill Thoroughly: Make sure to chill the soup for at least 2 hours. This helps the flavors blend and makes the soup very refreshing.
• Adjust Salt Gradually: Start with 3 teaspoons of kosher salt, then taste and add more if needed. This helps avoid over-salting.
• Blend in Batches: When using the food processor, blend the mixture in small batches to ensure a smooth texture.
• Use Fresh Ingredients: Fresh dill and freshly squeezed lemon juice make a big difference in flavor. Avoid using dried dill or bottled lemon juice.
• Garnish Just Before Serving: Add the fresh dill and lemon slices right before serving to keep them vibrant and fresh.

? What To Serve With Cucumber Soup?

Cucumber Soup pairs well with crusty bread, a fresh green salad, grilled chicken, or roasted vegetables. This cold soup can also be served alongside avocado toast, shrimp cocktail, quinoa salad, or a charcuterie board for a delicious and healthy meal.

? How To Store Cucumber Soup?

• Refrigerate: Store the cucumber soup in an airtight container in the refrigerator for up to 3 days.
• Freeze: Place the soup in a freezer-safe container and freeze for up to 2 months. To thaw, move the container to the refrigerator overnight before serving.

FAQs

Ina Garten Cucumber Soup Nutrition Facts

• Calories 70
• Calories from Fat 27
• Total Fat 3g
• Saturated fat 2g
• Cholesterol 10mg
• Sodium 620mg
• Carbohydrates 10g
• Net carbs 9g
• Fiber 1g
• Sugar 7g
• Protein 4g

Try More Ina Garten Recipes:

• Ina Garten Carrot Soup
• Ina Garten Cream Of Asparagus Soup
• Ina Garten Zucchini Basil Soup
• Barefoot Contessa Mushroom Soup