Chilled Cucumber Soup

Instructions

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.

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