Cold cucumber soup with lemon
2 servings
10 minutes
Cold cucumber soup with lemon is a light and refreshing dish from Polish cuisine, perfect for summer heat. This soup combines the freshness of cucumbers, the tartness of lemon, and the creamy texture of kefir, creating a harmonious flavor with subtle spicy notes of garlic. Historically similar cold soups were popular in Eastern Europe, valued for their simplicity in preparation and ability to quench thirst. Ice shavings add coolness while olive oil softens the taste and enriches the texture. It can be served in glasses or deep plates garnished with green onions. This soup is suitable for a light lunch or a refreshing snack, providing a sense of freshness and vitality.
1
Put ice in the blender bowl and crush it into crumbs.
- Ice: 10 pieces
2
Chop the cucumbers randomly and place them in a blender bowl. Grate the lemon zest on a fine grater and squeeze out the juice from the lemon (you will need 3 tablespoons). Peel a clove of garlic.
- Cucumbers: 3 pieces
- Lemon: 1 piece
- Garlic: 1 clove
3
Add cucumbers, garlic, lemon juice and zest to the blender, pour in yogurt and 2 tablespoons of olive oil, season with salt and blend well. Pour the soup into cups or glasses, sprinkle with finely chopped green onions and drizzle with the remaining olive oil.
- Cucumbers: 3 pieces
- Garlic: 1 clove
- Lemon: 1 piece
- Kefir: 300 ml
- Extra virgin olive oil: 3 tablespoons
- Spring onion: 1 bunch
- Extra virgin olive oil: 3 tablespoons
