Quick and Easy Herb-y Cucumber Soup
Cucumbers are available all year long but there’s nothing like summer cucs picked fresh from the garden. Quick and Easy Herb-y Cucumber Soup is the perfect summer soup. It’s refreshing, light, delicious, requires no cooking, and, most of all, it’s a great way to use the abundance of cucumbers you have from your garden! If you don’t have a garden, don’t fret…supermarkets and farmer’s markets also have plenty of cucs available.
Jump to RecipeIngredients
Organize the ingredients- cucumbers, buttermilk, anchovies, garlic, scallions, fresh herbs(mint, parsley, dill), kosher salt and white wine vinegar.
Blending the Soup
Place cucumbers, buttermilk, garlic, anchovies, scallions, jalapeño, fresh herbs, white wine vinegar and kosher salt in the bowl of a food processor or blender. Blend until smooth (approx. one minute) and adjust seasoning as needed. The soup can be blended longer for a smoother consistency or less for a chunkier consistency. Refrigerate soup for 1-2 hours before serving.
Quick and Easy Herb-y Cucumber Soup
Ladel soup into 4 bowls and garnish as desired. If you can find some good crusty gf bread, toast some slices and serve with the soup.
Quick and Easy Herb-y Cucumber Soup
Equipment
- Food Processor or Blender
Ingredients
- 1 english cucumber remove the ends, cut in half lengthwise, and rough chop into approx. 2” pieces
- 2 cups buttermilk or use 1½ cups plain yogurt plus ¼ cup water
- 1 large garlic clove peeled and smashed or cut in half
- 2 anchovy fillets that are packed in oil
- 2 small whole scallions trimmed and cut into 2” pieces
- ½ teaspoon jalapeño optional, more or less can be used based on your level of spiciness tolerance
- ½ cup packed mixed fresh herbs leaves only (I used mint, parsley, dill. Other herbs to consider using are tarragon, basil and cilantro.)
- 1 teaspoon white wine vinegar more to taste
- ¾ teaspoon kosher salt plus more to taste
Garnish options
- Crumbled feta cheese, extra-virgin olive oil, fresh corn kernels, herbs, thinly sliced cucumber rounds, chopped red onion, scallion rounds, and/or anything else you can think of!
Instructions
- Place cucumbers, buttermilk, garlic, anchovies, scallions, jalapeño, fresh herbs, white wine vinegar and salt in the bowl of a food processor or blender.
- Blend until smooth (approx. one minute) and adjust seasoning as needed. The soup can be blended longer for a smoother consistency or less for a chunkier consistency.
- Refrigerate soup for 1-2 hours before serving.
- Ladel soup into 4 bowls and garnish as desired. If you can find some good crusty gf bread, toast some slices and serve with the soup.
Notes
Recipe from NYTimes.com without the avocado toast.
If you like this recipe, you may also like these other GFchow recipes. Classic Hungarian Cucumber Salad, Smashed Cucumber Salad with Za’atar and Feta, and Quick-Style Korean Pickles.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
