This chilled cucumber soup is a Bulgarian recipe that my friend Szilvi makes on the hottest of days. I like to make it in the morning so it’s ready to eat when we come home from work.

Pour into a bowl. Stir in the yogurt, lemon juice, salt and white pepper. Cover and refrigerate for at least 4 hours or overnight. Check seasonings. Re-stir.

Add the cucumber mixture, fresh lemon juice and salt to the yogurt mixture; whisk to combine. Stir in 1 more peeled, diced English cucumber and 2 more sliced green onions; refrigerate for 1 hour.

Refreshing Chilled Cucumber Soup – serves 5 cups Ingredients: • 4 small cucumbers, peeled, seeded, and chopped • 1.5 cups of Greek yogurt • 1 shallot, finely chopped • 1 garlic clove ...

For cucumber soup, I add salted cucumbers, mint, dill and plain yogurt. In the corn soup I add corn straight from the cob along with coconut milk, cilantro, basil and fresh lime juice.

Ice cubes 2 pita bread rounds, or to taste Puree yogurt, salt and dried mint in a blender, adding enough water to create a smooth, thin soup. It will thicken some when you add the bread.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. CHILLED CUCUMBER SOUP Yield: About 6 cups; 4 to 6 servings 2 English cucumbers (about 1 pound each), cut into 2-inch chunks 2 ...

Fresh mint adds a bright herbal note to this chilled carrot soup, which is smooth and creamy despite having no dairy in its base. We recommend finishing it with a dollop of spiced yogurt, or ...

Chilled cucumber soup Servings: 4 to 6 2 European cucumbers (about 1 lb. each), cut into 2-inch chunks 2 cups plain yogurt 1 clove garlic, finely minced 1 tsp. white wine vinegar ¾ tsp. salt ...

Method: Using a melon baller, scoop the melon into small balls. Transfer to a bowl, cover, and keep cold. In a bowl of a food processor, add avocados, cucumber, onion, stock, yogurt, lemon juice ...

It’s great featured in chilled soups such green gazpacho or Russian okroshka. Cool, creamy yogurt (or creme fraiche!) -- as with the raita -- is a no-brainer for cucumbers.

The soup is made with fresh beets and sweet cherries—which are in season at the same time during peak summer—sour cream or yogurt, star anise, and cinnamon.