Chilled Cucumber, Basil, and Mint Soup

Flecks of herbs, a squeeze of lemon juice, and a dash of hot sauce add zing to the cool cucumber in this no-cook soup.

  • Servings: 4
Chilled Cucumber, Basil, and Mint Soup

Source: Martha Stewart Living, June 2009

Ingredients

  • 1 cup sour cream
  • 1/2 cup fresh basil
  • 1/2 cup fresh mint
  • 1/4 cup sliced scallion
  • 1 cup water
  • 1 English cucumber, peeled, seeds removed, and chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon hot sauce, such as Tabasco
  • Salt
  • Optional: Thin cucumber slices

Directions

  1. Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.

  2. Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.

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