It’s the peak of August, which means that summer produce is at an all time high - as is the temperature. To optimize outdoor time and minimize oven usage time, I have been leaning heavily on my blender to whip up chilled soups. I am partial to a cold soup that can be easily sipped from a chilled glass, no spoon required. If you are a bowl and spoon type, this works just as well in that format. This soup is the perfect antidote to a hot day when all you need is cold, veggies, and lunch simultaneously.
This isn’t your run of the mill country club cucumber soup. This soup is infused with spinach, herbs, lime juice, sherry vinegar, and creamy skyr, creating a vibrant balance of color, texture, and flavor that comes together in minutes. I used siggi’s plain skyr, which is thicker and creamier and has higher amounts of protein than other greek-style yogurts on the market. siggi’s also contains no added sugar and is made with simple ingredients with lots of flavor.
Whiz this soup together for an instant lunch or light dinner, and you have yourself the perfect reward to all the glorious summer produce. The soup is filling on its own, but if you crave a little more sustenance, consider an open faced tomato sandwich or a simple niçoise with good quality canned tuna or wild salmon.
cold cucumber and yogurt soup
serves 4
2 large cucumbers, peeled, halved lengthwise, and seeded
1 cup 4% whole milk siggi’s skyr
1/4 cup chives, roughly chopped
1/4 cup dill, roughly chopped
2 cups baby spinach
1 cup loosely packed basil
1/4 cup freshly squeezed lime juice
1 tablespoon sherry vinegar
1 small garlic clove
1 teaspoon salt
Garnish: olive oil for drizzling, halved cherry tomatoes, dill
Place cucumbers, skyr, chives, dill, spinach, basil, lime juice, vinegar, garlic, and salt into a high speed blender. Blend until very smooth. Taste and adjust seasoning, if needed. If soup is too thick for your liking, add a little ice water and continue to blend. Refrigerate for at least an hour. Transfer to chilled glasses or bowls and garnish with a touch of olive oil, cherry tomatoes, and dill.
Keeps in the fridge for 2 days.
This post was created in partnership with siggi’s.
