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
Source: Martha Stewart Living, June 2009
- 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
- Optional: Thin cucumber slices
Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.
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.