Fresh cucumber soup with basil

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Fresh cucumber soup with basil

Get a taste of summer with this refreshing cucumber soup based on basil, celery, yoghurt and garlic!

Prep Time10

Cook Time10

Total Time20

Course: Starter, Soups

Cuisine: Own recipe

Keyword: cold soup, gazpacho, summer soup, cucumber soup, cucumber recipe

language: en

gelegenheid: party, daily dishes

Servings: persons

Calories: 102kcal

Equipment

cutter / blender

Ingredients

2 cucumbers
1 stalk celery
½ green sweet italian pepper
2 slices bread
½ clove garlic
125 gr greek yoghurt
2 tbl spoon olive oil
50 ml water
10 gr fresh basil
salt and pepper

Instructions

Peel the cucumber with a peeler. Halve them lengthwise. Using a spoon, scrape out the seeds. Then cut all into slices.
Rinse the celery and chop into pieces.
Rinse the basil and coarsely chop it.
Rinse the green pepper and cut it into pieces. Cut some into very fine cubes, these will serve as garnish afterwards.
Tear the bread into pieces.
Add all ingredients in the blender: cucumber, celery, pepper, bread, garlic, yoghurt, olive oil, water and the chopped basil. Put the blender, food processor or cutter on full speed and blend well to a smooth soup with no bits. Taste and season with salt and pepper.
Serve the cold soup in plates or glasses. If you want it really cold, you can add a cube of ice like gazpacho. I finished the glass with a stalk of celery (halved), black sesame seeds, finely chopped green peppers and a basil leaf.

Notes

Perfect for hot days, this fresh cucumber soup offers an invigorating combination of cucumber, basil, celery, yoghurt and a hint of garlic. The cucumber provides a cooling effect, while the basil and celery add a spicy flavour. The yoghurt makes the soup creamy and balances well with the spicy garlic. This soup is not only delicious but also nutritious and easy to prepare, making it an ideal choice for a light lunch or an appetiser. Try this cucumber soup today and experience the fresh, pure flavours!

Nutrition