Chilled Cucumber and Mint Soup Shooters
15min
30min
2
165
Chef's Note
For an extra layer of flavor, try adding a small pinch of ground cumin to the soup. You can prepare this up to 24 hours in advance, but add the garnishes just before serving for the best presentation and texture.
Tags
Ingredients
1 large English cucumber
1 cup Greek yogurt
1/4 cup fresh mint leaves
2 tablespoons fresh dill
1 clove garlic
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 small cucumber
8 small mint leaves
Instructions
- 1
Peel and roughly chop the large English cucumber. Remove seeds if they're large.
- 2
In a blender, combine the chopped cucumber, 1 cup of Greek yogurt, 1/4 cup of fresh mint leaves, 2 tablespoons of fresh dill, 1 minced garlic clove, 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper.
- 3
Blend until smooth, about 1-2 minutes.
- 4
Transfer the soup to a bowl, cover, and refrigerate for at least 30 minutes to allow flavors to develop and soup to chill thoroughly.
- 5
While the soup is chilling, finely dice 1/4 of a small cucumber for garnish and set aside.
- 6
Taste the chilled soup and adjust seasoning if needed.
- 7
Pour the soup into small shot glasses or mini cups for serving.
- 8
Garnish each shooter with a small amount of the diced cucumber and a small mint leaf.
- 9
Serve immediately while cold.
Nutrition Information (per serving)
165
8g
10g
11g
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