Sobre esta receta

Una sopa fría sedosa y refrescante que es tan elegante como sin esfuerzo. Hecha con pepinos ingleses crujientes, yogur griego ácido, eneldo fresco y un toque de ajo, esta sopa sin cocción se prepara en minutos y mejora a medida que se enfría. Perfecta para días calurosos de verano, almuerzos ligeros o como entrada sofisticada para una cena.

Instrucciones

1. 1

   Peel the cucumbers and cut them in half lengthwise. Use a spoon to scoop out and discard the seeds (this prevents a watery soup). Roughly chop the cucumbers into 1-inch pieces.

2. 2

   Add the chopped cucumber, Greek yogurt, buttermilk, garlic, lemon juice, dill, chives, olive oil, kosher salt, white pepper, and white wine vinegar to a blender.

3. 3

   Blend on high speed for 60–90 seconds until completely smooth and creamy. If the soup seems too thick, add a splash of cold water or extra buttermilk, 1 tablespoon at a time, and blend again.

4. 4

   Taste and adjust seasoning — add more kosher salt, lemon juice, or white wine vinegar to brighten the flavor as needed. The soup should taste lively and well-seasoned; it will mellow slightly once chilled.

5. 5

   For an ultra-silky texture, pour the blended soup through a sieve into a mixing bowl, pressing gently with a spoon. This step is optional but recommended for a restaurant-quality result.

6. 6

   Cover the mixing bowl and refrigerate for at least 1 hour, or up to 24 hours. The soup thickens slightly as it chills and the flavors deepen considerably.

7. 7

   When ready to serve, stir the soup well and ladle it into chilled bowls. Top each bowl with a small dollop of Greek yogurt, a few pieces of diced cucumber, a drizzle of olive oil, a sprig of fresh dill, and a pinch of flaky sea salt. Serve immediately.