Chilled cucumber soup with yogurt, basil and lime
I prefer water over stock for the liquid portion of this chilled soup, especially during the peak growing season of cucumbers. Cucumber, with their mild flavor and high water content pair nicely with distinct flavors like basil and lime, while plain Greek yogurt enhances their naturally silky texture.
If you make the soup a few hours before you plan to serve it, store it in the refrigerator, in the blender jar. That way you can blend it again before serving, if it needs to be re-emulsified or smoothed out. Enjoy this soup the day it is made.
Makes 6 to 8 five-ounce servings
4 medium size cucumbers, peeled, seeded and roughly chopped
2-1/2 cups filtered or sparkling water
8-10 leaves basil, stems removed, plus more for garnish
8-10 leaves flat leaf parsley
8-10 leaves tarragon leaves
2 limes, juiced
Salt, dash cayenne pepper
1/2 cup plain, unsweetened Greek yogurt, preferably whole milk, for garnish
Extra virgin olive oil, for garnish
1/2 cucumber, thinly sliced, for garnish
Place the cucumbers, water, basil, parsley, tarragon, lime juice, salt and cayenne in a blender jar of the bowl of a food processor. Puree until smooth, about 2 minutes. Taste and adjust the seasonings, adding more lemon juice, salt or cayenne as desired.
Leave the soup in the blender jar and store it in the refrigerator for at least 45 minutes and up to 2 hours, to allow time for the flavors to develop. When you're ready to serve it, blend the soup again, to restore its original frothy quality and airy texture.
Serve the soup in chilled cups or bowls, garnished with a small spoonful of yogurt, a drizzle of extra virgin olive oil, a few sliced cucumber rings and a pinch of basil chiffonade.