Chilled Cucumber Soup: A Refreshing Minnesota Summer Starter

Hey, foodies of Minnesota! When the summer sun is blazing, you need something cool and refreshing to beat the heat. That’s where this Chilled Cucumber Soup steps in. It’s super easy to whip up and packed with fresh flavors that scream summer. Perfect for a light lunch or the first course at your summer dinner party!

Ingredients

• 4 large cucumbers, peeled and chopped
• 2 cups plain Greek yogurt
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• 1/4 cup lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste
• Optional: a pinch of cayenne pepper or a drizzle of sriracha for some heat

Instructions

1. Start by peeling and chopping your cucumbers. Toss them into a blender or food processor.
2. Add Greek yogurt, red onion, garlic, dill, mint, and lemon juice. Blend until smooth.
3. While blending, slowly drizzle in the olive oil. Continue blending until the soup is silky smooth.
4. Taste and season with salt, pepper, and extra lemon juice if needed. If you’re feeling adventurous, add a pinch of cayenne or a drizzle of sriracha for a kick!
5. Transfer the soup to a large bowl, cover it with plastic wrap, and chill it in the fridge for at least 2 hours. You want it really cold!

Serving Suggestions

Serve this Chilled Cucumber Soup in cute little bowls or even chilled glasses for a fancy touch. Top with an extra sprinkle of fresh dill and a drizzle of olive oil. Pair it with some crusty bread or crispy pita chips. Trust me, it’s a total game-changer!

Give this cool, creamy soup a try and let me know how it turns out! Happy summer, Minnesota!