This Chilled Cucumber-Basil Soup is delicious for a summer lunch or dinner. The cool, refreshing cucumber with the aromatic, fresh basil is a lovely combination and if you’re lucky, the ingredients might just be in your garden. (Or a neighbor’s.)This post contains Amazon affiliate links for your convenience at no additional cost to you.
My husband goes through culinary phases.
There was the juicing phase, then the Bloody Mary phase, followed by the kale phase, the hard boiled egg phase, margarita phase, salad phase, and now, making a strong comeback . . . . the juicing phase has returned.
The first juicing phase involved a juicer with approximately fifty-seven parts, all of which needed to be washed separately. When the phase petered out, the juicer went away. Secretly (well, sort of secretly), I was happy. (Fifty-seven parts is a lot!)
So recently when my husband told me he’d ordered a really cool, new blender that doubles as a juicer, I was secretly (well, sort of secretly) concerned. Good news though, it only has three parts!
Yesterday I blended this beautiful, light and delicious soup in the new machine, and I must admit, it was amazing how quickly it turned all of the ingredients into a silky smooth blend of flavors. I loved it!
If you’re here, I’m going to be presumptuous and assume you like cucumbers. In which case, you’ll also love this recipe (pictured below) for Cucumber Dill Canapés. It’s one of my all time favorites!
What to serve with Chilled Cucumber-Basil Soup
If you’re wondering, and I’m guessing you are, it’s a Blendtec. And while I wish I was, I’m not being compensated to tell you how cool it is.
Enjoy every last spoonful of this delectable Chilled Cucumber-Basil Soup!
This Chilled Cucumber-Basil Soup is delicious for a summer lunch or dinner.
*This recipe serves four as an appetizer -- if you're serving it as a main course, double the recipe.
- 2 pounds cucumber about 3 large cucumbers
- 1/4 cup water
- 1/4 cup fresh lemon juice
- 1 medium-sized garlic clove peeled, cut in half with inner stem removed
- 1/4 cup yellow onion, roughly chopped
- 2 1/4 cups loosely packed, fresh basil leaves, washed and dreid
- 3/4 teaspoon salt
- 3/4 teaspoon sugar
- freshly ground black pepper
- 1/4 cup extra virgin olive oil
Peel the cucumbers and then cut them in half, lengthwise. Starting at one end, hold a spoon, round side up, and gently scrape downwards, removing the seeds. Chop the cucumbers into several large chunks and place them in a powerful blender or a food processor fitted with the blade attachment.
Add the water, lemon juice, garlic, onion, basil leaves, salt, sugar and a few turns of black pepper.
Blend until you have a smooth mixture and then pour the soup into a large bowl.
Stir in the olive oil and serve.