Chilled Cucumber & Yogurt Soup

Name: Chilled Cucumber & Yogurt Soup
Ingredients: 3 English (hothouse) cucumbers; 1½ cups [360 g] plain Greek yogurt (whole milk or 2 percent; do not use nonfat); 1½ cups [360 g] plain Greek yogurt (whole milk or 2 percent; do not use nonfat); 3 Tbsp extra-virgin olive oil; 1 tsp white wine vinegar; 1½ tsp salt; ¼ tsp freshly ground black pepper; ½ cup [20 g] packed fresh mint leaves; 2 Tbsp chopped fresh dill, plus a few more small sprigs for serving; 1 small garlic clove; Pinch of sugar; 3 Tbsp chopped fresh chives, for serving; Store-bought pita chips, crushed, for serving

Preparation info

Serves
4

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

The classic combination of cucumber and yogurt is refreshing and spa-like, so you can’t help but feel virtuous sipping on this soup. The best part is that it can be whirled up in a blender in just 15 minutes without ever turning on the stove. Moreover, it’s a great way to use up the bounty of cucumbers in the summer.

Ingredients

3 English (hothouse) cucumbers
1½ cups [360 g] plain Greek yogurt (whole milk or 2 percen

Summer
Soup
Vegetarian

Method

Cut a 2-in [5-cm] chunk off the end of one of the cucumbers and set aside (later, you’ll cut it into rounds for garnishing the soup). Peel the remaining cucumbers with a vegetable peeler. Cut the peeled cucumbers in half lengthwise, then use a small spoon to scrape out the seeds. Chop the seeded cucumbers into ½-in [12-mm] chunks.
In a blender, combine the cucu