Summer is cold soup season. Chilled Creamy Cucumber Yogurt Soup is one of the easiest cold soups to make – just assemble ingredients and puree. I start making this soup when the first little cucumbers appear at the farmers market and stop in the fall when only bloated cucumber from faraway places can be found.
This recipe has many bold flavors to give it a bit of kick and complement the soothing yogurt and mild flavored cucumber. The cayenne and jalapeño pepper, garlic, lemon and herbs can be adjusted to taste.
Vegan Roasted Mushroom Soup with Roasted Mushroom Vegetable Broth
2 Tbs olive oil
½ cup vegan friendly Sauvignon Blanc or other dry white wine (if not vegan, any white wine can be used)
1 cup diced leeks
1 cup diced yellow onions
6 garlic cloves, minced
1 ½ lbs cultivated mushrooms (8 oz each white button, crimini or baby bella, and shiitake mushrooms), cleaned and roughly chopped. Remove mushroom stems to use in Roasted Vegan Mushroom Broth – see recipe below
1 teaspoon kosher salt
¼ teaspoon fresh ground black pepper
¼ tsp red pepper flakes
2 tsp lemon zest
4 large sprigs fresh thyme and 3” piece of fresh rosemary tied together with cooking twine
1 small dried bay leaf
2 Tbs uncooked basmati rice
10 cups Roasted Mushroom Vegetarian Broth (recipe below)
1 Tbs fresh lemon juice
2 Tbs chopped parsley leaves
Optional Garnish: 8 oz thinly slices mushrooms, fried
- Preheat oven to 400 degrees.
- On sheet pan, mix olive oil, Sauvignon Blanc, leeks, onions, garlic, mushrooms, and salt, black pepper, and red pepper flakes. Roast 30 minutes.
- In large pot add roasted mushrooms and vegetables, lemon zest, thyme, rosemary, bay leaf, basmati rice and Roasted Mushroom Vegetable Broth. Bring to a boil, reduce heat and simmer on low for 60 minutes.
- Take soup off heat. Remove and discard thyme, rosemary and bay leaf. Add lemon juice and parsley. Cool to room temperature.
- Puree soup in batches in blender until smooth and silky. Add more water if needed for desired consistency. You should have about 6 cups soup once pureed.
My notes for this recipe go back to 2007 when Greek yogurt accounted for only 1% of all yogurt sales. Over 50% of the yogurt market is now Greek! My instructions once included draining regular yogurt in cheesecloth before using. The cucumber adds enough liquid for a soupy consistency and regular yogurt would just make it too thin. If using Greek yogurt, this step is no longer necessary.
The soup can be as heavy or light at you want. Higher quality nonfat Greek yogurt brands like Chobani and Fage make a lovely creamy soup without the fat. For an even richer feel to the soup use whole milk Greek yogurt.
Chopping the vegetables and herbs into small uniform pieces before liquefying them helps make the flavor more even and reduce the chance of a stray chunk of onion or string of dill remaining. It may seem a bit wasteful to peel and seed the cucumbers, but it is an important step to get the right texture.
A regular blender, not a food processor, is the best way to puree the soup. A high end immersion blender like a Bamix or Breville will also work. I’m a hopeless bargain hunter, but I learned the hard way to never buy a cheapo immersion blender which it turns out is fairly useless for all but the simplest tasks.
Chilled Creamy Cucumber Yogurt Soup tastes a bit spicier as it sits and the flavors meld. A word of caution – the soup will taste mild when you first make it, but resist the urge to season to taste until after the soup is chilled…or you might end up with much stronger flavors than you want.
My favorite way to serve this soup is as shooters on a hot summer night.
Chilled Creamy Cucumber Yogurt Soup
2 cucumbers, peeled, seeded, and diced (about 2 cups)
2 Tbs diced red onion
1 tsp diced jalapeño
1 small garlic clove, peeled and smashed
1 tsp chopped fresh mint
3 Tbs chopped fresh dill
½ tsp honey
1 Tbs lemon juice
1 tsp kosher salt
A few grinds of pepper
pinch cayenne pepper
A dash good quality extra virgin olive oil
1 cup plain Greek yogurt
- Put all ingredients in a blender or high quality immersion blender and liquefy until smooth with no identifiable ingredients left.
- Chill well then adjust to taste before serving.