Chilled Cucumber Yogurt Soup Shots

After a long, sun-drenched afternoon in the garden, nothing sounds more appealing than a dish that’s as refreshing as a cool breeze. This Chilled Cucumber Yogurt Soup, served in elegant little shot glasses, has become my go-to appetizer for summer gatherings and even a delightful light lunch option when the heat is on. My family absolutely adores it, especially my youngest who initially wrinkled her nose at the mention of “cucumber soup” but now eagerly asks for “those yummy green shooters” whenever the weather warms up. The creamy texture, the invigorating coolness, and the subtle tang of yogurt combined with the fresh crunch of cucumber – it’s a symphony of flavors and textures that dances on your palate. It’s incredibly easy to prepare, making it perfect for impromptu get-togethers or when you simply don’t want to spend hours in a hot kitchen. Trust me, once you try these Chilled Cucumber Yogurt Soup Shots, they’ll become a beloved staple in your summer recipe repertoire, just as they have in mine.

Ingredients

• English Cucumber: 2 large – Provides the refreshing base of the soup with its mild flavor and high water content.
• Plain Greek Yogurt: 2 cups – Lends a creamy texture, tangy flavor, and a healthy dose of protein. Opt for full-fat or low-fat depending on your preference.
• Fresh Dill: 1/4 cup, chopped – Offers a bright, herbaceous note that complements the cucumber and yogurt beautifully.
• Garlic: 1 clove – Adds a subtle pungent flavor that enhances the overall taste profile.
• Lemon Juice: 2 tablespoons, freshly squeezed – Brings a zesty brightness and acidity that balances the richness of the yogurt and cucumber.
• Extra Virgin Olive Oil: 2 tablespoons – Contributes a fruity flavor and smooth texture, while also adding healthy fats.
• Salt: 1 teaspoon, or to taste – Enhances the flavors of all the ingredients and balances the acidity.
• Black Pepper: 1/2 teaspoon, freshly ground, or to taste – Adds a subtle spice and depth of flavor.
• Water or Vegetable Broth (optional): 1/4 cup – Used to adjust the consistency of the soup if needed, making it slightly thinner.
• Garnish (optional): Fresh dill sprigs, cucumber ribbons, a drizzle of olive oil, a sprinkle of paprika – For visual appeal and an extra layer of flavor.

Instructions

1. Prepare the Cucumber: Begin by washing the English cucumbers thoroughly. Since English cucumbers have thin skins and fewer seeds, there’s no need to peel them. Trim off the ends. Roughly chop one and a half cucumbers into chunks, about 1-inch in size. Set aside the remaining half cucumber for garnish, or to add more to the soup if you prefer a chunkier texture. Chopping the cucumber into smaller pieces ensures it blends smoothly and evenly later on.
2. Combine Ingredients in a Blender: In a high-speed blender, combine the chopped cucumber, plain Greek yogurt, fresh dill, garlic clove (peeled), lemon juice, and extra virgin olive oil. Ensure the garlic clove is roughly chopped to help it blend evenly. The combination of these ingredients is where the magic begins, creating the base of our refreshing soup.
3. Season and Blend: Season the mixture with salt and freshly ground black pepper. Start with the specified amounts and adjust to your taste later. Blend all the ingredients until completely smooth and creamy. Blend for at least a minute to ensure there are no chunks of cucumber remaining and the soup is perfectly homogenous. If the soup is too thick for your liking, you can add a little water or vegetable broth, one tablespoon at a time, while blending, until you reach your desired consistency. Remember, it will thicken slightly as it chills.
4. Taste and Adjust Seasoning: Once blended, carefully taste the soup. This is a crucial step to ensure the flavors are perfectly balanced. Adjust the seasoning as needed. You might want to add a bit more lemon juice for extra tanginess, more salt to enhance the flavors, or a pinch more pepper for a bit of spice. Remember that chilling can sometimes slightly mute flavors, so it’s a good idea to make it slightly more flavorful than you think you need at this stage.
5. Chill Thoroughly: Pour the blended soup into a container with a lid. Refrigerate the soup for at least 30 minutes, or preferably 1-2 hours, to allow it to chill completely and for the flavors to meld together beautifully. Chilling is essential for this soup as it’s meant to be served cold and refreshing. The longer it chills, the more the flavors will deepen and harmonize.
6. Prepare Garnishes (Optional): While the soup is chilling, prepare your garnishes. If using the remaining half cucumber, you can use a vegetable peeler to create thin cucumber ribbons. Fresh dill sprigs can be washed and set aside. You might also consider having a little extra virgin olive oil ready for drizzling and a pinch of paprika for a touch of color and subtle smoky flavor. Garnishes elevate the presentation and add extra layers of texture and taste.
7. Serve in Shot Glasses or Small Bowls: Once the soup is thoroughly chilled, give it a quick stir. Pour the chilled cucumber yogurt soup into shot glasses or small appetizer bowls. Serving in shot glasses makes them perfect for parties and gatherings, easy to handle and elegant. Small bowls are great for a light lunch or starter.
8. Garnish and Serve Immediately: Garnish each shot or bowl with your prepared garnishes. A sprig of fresh dill, a delicate cucumber ribbon draped over the edge, a light drizzle of extra virgin olive oil, or a tiny sprinkle of paprika can all add a beautiful finishing touch. Serve immediately and enjoy the refreshing coolness and vibrant flavors of your Chilled Cucumber Yogurt Soup Shots. These are best enjoyed right away while they are perfectly chilled and the garnishes are fresh.

Nutrition Facts

(Per serving, approximately 1/4 cup – assuming recipe makes about 12 servings)

• Servings: 12
• Calories per serving: Approximately 60-70 kcal
• Fat: 4-5g

Note: Nutritional values are estimates and can vary based on specific ingredients used and serving sizes. Using full-fat Greek yogurt will increase the fat content, while using fat-free yogurt will reduce it. These values are intended as a general guide.

Preparation Time

Prep Time: 15 minutes
Chill Time: 30 minutes – 2 hours

This Chilled Cucumber Yogurt Soup is incredibly quick to prepare, requiring only about 15 minutes of active preparation time. Most of this time is spent chopping the cucumber and measuring out the ingredients. The beauty of this recipe is that the blender does most of the work. The chilling time is crucial, though. While a minimum of 30 minutes in the refrigerator will make it pleasantly cool, allowing it to chill for 1 to 2 hours will significantly enhance the flavor and texture. During this time, the soup thickens slightly and the flavors meld together, resulting in a more harmonious and refreshing final product. Therefore, while you can have these soup shots ready in under an hour including chilling, planning for a longer chill time is recommended for the best taste experience. This make-ahead friendly aspect makes it perfect for entertaining or for a quick and healthy meal anytime.

How to Serve

These Chilled Cucumber Yogurt Soup Shots are incredibly versatile and can be served in a variety of ways to suit different occasions. Here are some serving suggestions:

• As Appetizers at Parties:
  • Elegant Shot Glasses: Serve them in elegant shot glasses or small aperitif glasses for a sophisticated and visually appealing appetizer at cocktail parties, summer barbecues, or dinner gatherings.
  • Passed Hors d’oeuvres: Arrange the shot glasses on a serving tray and pass them around as a refreshing and light hors d’oeuvre. Their small size makes them easy to handle and enjoy while mingling.
  • Welcome Drink Alternative: Offer them as a unique and healthy alternative to a welcome drink at outdoor events or garden parties, especially on a hot day.
• As Starters for Meals:
  • Light First Course: Serve a slightly larger portion in small bowls as a refreshing and palate-cleansing starter before a heavier meal, particularly during the warmer months.
  • Part of a Tasting Menu: Incorporate them into a tasting menu as a cool and contrasting element, especially if the following courses are richer or warmer.
  • Soup and Salad Combo: Pair a small bowl of the soup with a light salad for a complete and satisfying light lunch.
• For Casual Summer Snacking:
  • Afternoon Refreshment: Enjoy a shot or a small bowl as a cooling and healthy afternoon snack on a hot day.
  • Poolside Treat: Serve them poolside or by the beach for a hydrating and flavorful snack that’s much lighter than typical poolside fare.
  • Picnic Basket Addition: Pack them in small, airtight containers in your picnic basket for a refreshing and portable appetizer or side dish.
• Garnishing Ideas for Enhanced Presentation:
  • Fresh Herbs: Garnish with fresh dill sprigs, mint leaves, or chives for an aromatic and visually appealing touch.
  • Cucumber Ribbons or Dice: Add thin cucumber ribbons, small cucumber dice, or even a tiny cucumber flower for extra cucumber flavor and texture.
  • Olive Oil Drizzle: A delicate drizzle of high-quality extra virgin olive oil not only adds flavor but also a beautiful sheen to the soup.
  • Spice Sprinkle: A light sprinkle of paprika, chili flakes, or even sumac can add a hint of color and a subtle spicy or tangy note.
  • Yogurt Swirl: A small swirl of plain yogurt or a dollop of flavored yogurt (like cucumber or dill yogurt) can add creaminess and visual interest.
  • Edible Flowers: For a truly elegant touch, garnish with small edible flowers like pansies or violets, especially if serving at a special occasion.

By considering these serving suggestions and garnishing ideas, you can elevate these Chilled Cucumber Yogurt Soup Shots from a simple recipe to a versatile and impressive dish perfect for any occasion.

Additional Tips

To ensure your Chilled Cucumber Yogurt Soup Shots are absolutely perfect every time, here are some additional tips and tricks:

1. Choose the Right Yogurt: Greek yogurt is highly recommended for its thick and creamy texture and tangy flavor. Full-fat Greek yogurt will result in a richer, creamier soup, while low-fat or non-fat options will be lighter. Avoid regular yogurt as it’s thinner and might make the soup too watery. For a vegan version, use a thick plant-based yogurt alternative like coconut yogurt or cashew yogurt, keeping in mind it might slightly alter the flavor profile.
2. Use Fresh, High-Quality Cucumbers: English cucumbers, also known as seedless cucumbers, are ideal because of their mild flavor, thin skin, and fewer seeds, making them easier to blend and digest. Make sure the cucumbers are firm and fresh for the best flavor and texture. Avoid cucumbers that are soft or have blemishes.
3. Adjust Garlic to Your Preference: One clove of garlic provides a subtle hint of pungency, but you can adjust the amount based on your taste. For a milder flavor, use half a clove or roast the garlic beforehand to mellow its intensity. If you love garlic, you can add up to two cloves. Remember, raw garlic flavor becomes more pronounced over time, especially as the soup chills.
4. Don’t Skip the Lemon Juice: Freshly squeezed lemon juice is crucial for brightening the flavors and balancing the richness of the yogurt and cucumber. It adds a necessary tang that elevates the soup from bland to vibrant. If you don’t have fresh lemons, bottled lemon juice can be used as a substitute, but fresh is always preferred for the best flavor.
5. Chill Thoroughly for Best Flavor and Texture: Chilling is not just about temperature; it also allows the flavors to meld and deepen. Plan for at least 30 minutes of chilling time, but longer chilling (1-2 hours or even overnight) is even better. The soup will also thicken slightly as it chills, achieving the perfect creamy consistency.
6. Customize with Herbs and Spices: While dill is classic in cucumber yogurt soup, feel free to experiment with other fresh herbs like mint, parsley, or chives. You can also add a pinch of spices like cumin, coriander, or even a dash of hot sauce for a different flavor profile. Taste as you go and adjust to your liking.
7. Make it Ahead of Time: This soup is excellent for making ahead of time. You can prepare it up to 24 hours in advance and store it in the refrigerator in an airtight container. In fact, the flavors often improve overnight. Just give it a good stir before serving and adjust the consistency with a little water or broth if it has become too thick.
8. Consider Dietary Variations: This recipe is naturally vegetarian and gluten-free. For a vegan version, simply substitute the Greek yogurt with a thick plant-based yogurt. To make it even lighter, you can use non-fat Greek yogurt and increase the amount of cucumber or add more water/vegetable broth to adjust the consistency while keeping the calorie count low.

By keeping these tips in mind, you can easily customize and perfect your Chilled Cucumber Yogurt Soup Shots to impress every time, ensuring they are flavorful, refreshing, and exactly to your liking.

FAQ Section

Q1: Can I make this soup ahead of time?

A: Yes, absolutely! Chilled Cucumber Yogurt Soup Shots are perfect for making ahead of time. In fact, the flavors tend to meld and improve after chilling for a few hours or even overnight. You can prepare the soup up to 24 hours in advance and store it in an airtight container in the refrigerator. Just give it a good stir before serving and adjust the consistency with a little water or broth if needed.

Q2: Can I freeze cucumber yogurt soup?

A: Freezing is not recommended for this soup. Yogurt-based soups can sometimes separate and become grainy when thawed due to the dairy content. While it might be technically safe to freeze, the texture and quality will likely be compromised. It’s best to enjoy this soup fresh or within a day or two of making it.

Q3: What if I don’t have English cucumbers? Can I use regular cucumbers?

A: Yes, you can use regular cucumbers if English cucumbers are not available. However, regular cucumbers have thicker skin and more seeds, which can make the soup slightly bitter and less smooth. If using regular cucumbers, it’s recommended to peel them and remove the seeds before chopping and blending. This will help to achieve a smoother and milder-tasting soup.

Q4: Can I make this soup without garlic?

A: Yes, if you are not a fan of garlic or have dietary restrictions, you can certainly omit the garlic. The soup will still be refreshing and flavorful with the cucumber, yogurt, dill, and lemon. However, garlic does add a subtle depth of flavor, so consider adding a pinch of onion powder or chives for a similar savory note if you wish.

Q5: What can I use instead of fresh dill?

A: Fresh dill is ideal for its bright and distinctive flavor, but if you don’t have it, you can use other fresh herbs like mint, parsley, or chives as substitutes. Each herb will impart a slightly different flavor profile, so choose based on your preference. Dried dill can also be used in a pinch, but use about half the amount as dried herbs are more concentrated in flavor.

Q6: Is this soup suitable for vegans or those with dairy allergies?

A: As written, this recipe contains dairy from the Greek yogurt. To make it vegan and dairy-free, simply substitute the Greek yogurt with a thick plant-based yogurt alternative, such as coconut yogurt, cashew yogurt, or soy yogurt. Ensure the plant-based yogurt is plain and unsweetened for the best results in this savory soup.

Q7: How can I make the soup spicier?

A: To add a spicy kick to your Chilled Cucumber Yogurt Soup Shots, you can incorporate a pinch of red pepper flakes, a dash of hot sauce (like Tabasco or Sriracha), or a small piece of finely minced jalapeño or serrano pepper. Start with a small amount and taste as you go, adding more until you reach your desired level of spiciness. You can also garnish with a sprinkle of chili powder or paprika for a milder heat.

Q8: My soup is too thick, how can I thin it out?

A: If your soup is thicker than you prefer, you can easily thin it out by adding a little water or vegetable broth. Add liquid one tablespoon at a time while stirring or blending gently, until you reach your desired consistency. Remember that the soup will thicken slightly as it chills, so it’s better to err on the side of slightly thinner before chilling.