This chilled cucumber mint soup recipe is very easy to prepare, really tasty and looks adorable when served in a tea cups — perfect for brunch or tea party.
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It’s spring and Easter is just around the corner which makes it a perfect time to have this chilled cucumber mint soup.
This is not only a chilled soup, but it is also raw. Cucumbers and mint are the stars of this soup making it light and refreshing. It is a soup that can take you into the summer months when both cucumbers and mint are plentiful.
I love cucumbers…my husband, not so much. But he did like this soup. He said, “I’ll have to admit that this is pretty good.” Score one for the cucumber.
This soup comes together in less than 5 minutes. Although I think that it tastes even better the next day. This would be the perfect make-ahead appetizer for a brunch or tea party. You could serve the soup in pretty tea cups.
Chilled Cucumber Mint Soup
Yields 2-3 servings
2 Persian cucumbers (or 1 English cucumber)
3/4 cup plain Greek yogurt
1/4 cup Crème fraîche, (or sour cream) plus more for swirling
1/4 cup extra-virgin olive oil, plus more for drizzling
juice of one lemon, plus more to taste
1/4 cup water
2 scallions, green and white parts, reserve a portion for the garnish
1 Tablespoon torn fresh mint leaves, plus more for garnish
1 teaspoon kosher salt
2 cloves garlic
White pepper, preferably freshly ground
Toasted pine nuts, for garnish
Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
Combine the cucumber chunks in a food processor with the yogurt, Crème fraîche, olive oil, 3/4 of the scallions, mint, lemon juice, water, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
Ladle into cold bowls or refrigerate until serving.
Just before serving, chop the remaining cucumber into fine dice and divide among the bowls.
Swirl some Crème fraîche into each bowl, drizzle with a bit of olive oil and scatter with scallions, mint and pine nuts.