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Lilly’s Table

 
 
© Lillys-Table.com Photo of Spicy Cucumber Soup
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Spicy Cucumber Soup

 

Bright & creamy with hints of a jalapeno spice that plays with the cooling effects of the cucumbers. Add a handful of chunky pieces towards the end and then blend it as smooth as you desire. If you start with cold cucumbers you won’t have to chill it quite as long. Taste the cucumber skin prior to chopping, if it is good keep it on if it is too bitter feel free to peel the cucumber first. Try this dairy-free by substituting almonds or cashews for the yogurt and water or nut milk for the milk.

Ingredients

  • 4 cups cucumber, roughly chopped
  • 1 jalapeno, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup milk, or more yogurt or nut milk
  • ¼ cup plain yogurt, or a 1/4 cup of almonds
  • ½ teaspoon salt
  • 1 teaspoon lemon juice, or lime juice, add more to taste
  • ¼ cup cilantro, or parsley

Serving Size: 4 People

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Preparation Instructions

Set aside a 1/2 cup of cucumber chunks, place the rest in the blender with the jalapeno, yogurt, milk, extra-virgin olive oil, salt, and lemon or lime juice or substitute nuts + almond milk. Blend until smooth.

Add the remaining chunks of cucumber and cilantro, pulse a few times to combine. Garnish with cilantro and a dollop more yogurt if desired.

Place in the freezer for about 10 minutes before serving or in the fridge for at least an hour.