冷黄瓜汤
Soup1小时15分钟4 份简单关于此食谱
一款丝滑爽口的冷汤，既优雅又毫不费力。由脆爽的英国黄瓜、酸爽的希腊酸奶、新鲜莳萝和少许大蒜制成，这款免烹饪汤可在几分钟内完成，冷藏后味道更佳。非常适合炎热的夏日、清淡午餐或作为晚宴的精致前菜。
步骤说明
- 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
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
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
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
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
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
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.
