The theme for June's Supper Club was Hot & Spicy, Cool & Refreshing. I think the idea was that each couple would make one spicy and one cool dish, but I decided to add a little of both to my dish.
This soup is cool and refreshing with just a little kick of heat at the end. It's great because you can make it ahead of time and keep it stashed in the refrigerator until you're ready to serve it.
This was a cool and creamy way to counteract all of the heat that the other dishes generated. It was a great way to use some of the fresh mint from my garden, and it was pretty, to boot!
📖 Recipe
Chilled Cucumber Mint Soup with Hot Chili Oil
Instructions
- Heat olive oil in a small skillet over moderate heat. Add shallot, garlic, green onions, salt and pepper and sauté until fragrant. Remove from heat to cool
- In a large blender, place cooled shallot mixture along with cucumber, vegetable stock, yogurt, lemon zest and juice, salt, pepper, mint and dill. Blend until smooth. (You may need to do this in batches in a smaller blender - it fit just right in my Vitamix). Taste for seasoning and adjust if necessary.
- Pour soup into a large container. Cover and chill in the refrigerator until ready to serve.
- To serve, spoon soup into 6 bowls and top each with a few drops of hot chili oil. Garnish with additional herbs and sliced cucumber, if desired.
Nutrition information
Nutrition Facts
Chilled Cucumber Mint Soup with Hot Chili Oil
Amount per Serving
Calories
96
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.5
g
3
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
4
mg
1
%
Sodium
830
mg
36
%
Potassium
330
mg
9
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
9
g
18
%
Vitamin A
422
IU
8
%
Vitamin C
7
mg
8
%
Calcium
115
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Joanne (eats well with others) says
Pretty sure cukes and chili oil were meant to be! What a great soup!!