I could not love this recipe any more. I spent years whipping up variations of chilled cucumber soup and this is hand’s down my favorite. Creamy and flavorful with crispy cherrywood smoked bacon, this is really everything I want in a summer dinner!
This is an especially great recipe for summer entertaining because you make it in the morning, let it chill all day, and just pour it when your friends arrive. I always serve it the same way: with a dollop of Greek yogurt, a drizzle of balsamic vinegar, a drizzle of really good extra virgin olive oil, a generous amount of crispy bacon, and chunks of avocado. You’ll want grilled or toasted bread to sop up all the flavor.
This is also delightful served in a martini glass or teacup (I’ve done both!) and is positively delicious with shrimp sautéed in butter and garlic. Once you have this down, you’ll making it all summer!
The Rose Table’s Chilled Cucumber Soup
Serves 4 as a main course, 6-8 as a side
16 oz Greek yogurt
8 oz chicken broth
2 hothouse cucumbers, seeded and chopped
1/2 cup white onion, chopped
6 green onions, white and green parts chopped
2 Tbsp dill
2 Tbsp italian parsley
2 tsp salt
1/2 cup freshly squeezed lemon juice (4 lemons)
4 small spoonfuls Greek yogurt
Drizzle olive oil
Drizzle balsamic vinegar
3-4 strips cherrywood smoked bacon, cooked and crumbled
1) Using a blender or handheld immersion blender, blend first eight ingredients until smooth. Chill for at least four hours but eight is best!
2) Stir in lemon juice just before serving. Garnish with avocado, bacon crumbles, a drizzle of olive oil and balsamic vinegar, and a spoonful of greek yogurt. Serve with crusty bread.
How good does that look? Watch me make it:
Want more summer entertaining ideas? Read all about my summer garden party here.