Chilled fennel and cucumber soup
Chilled Fennel and Cucumber Soup: A Refreshing Summer Delight
Looking for a light and refreshing soup to beat the summer heat? Look no further than chilled fennel and cucumber soup! This delicious soup is perfect for a hot summer day, and it's packed with flavor and nutrition.
To make this chilled fennel and cucumber soup, you'll need the following ingredients:
- 2 large cucumbers, peeled and chopped
- 2 large fennel bulbs, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup plain Greek yogurt
- 1/4 cup fresh lemon juice
- Salt and pepper to taste
- Fresh dill for garnish
To start, sauté the onion and garlic in a large pot until they're soft and translucent. Add the chopped fennel and cucumber, and sauté for another 5-7 minutes until they're slightly softened. Add the vegetable broth and bring the mixture to a boil. Reduce the heat and let the soup simmer for 15-20 minutes, or until the vegetables are tender.
Remove the pot from the heat and let the soup cool for a few minutes. Then, transfer the soup to a blender and puree until smooth. Add the Greek yogurt and lemon juice, and blend again until everything is well combined. Season with salt and pepper to taste.
Once the soup is ready, chill it in the refrigerator for at least an hour before serving. When you're ready to serve, garnish with fresh dill and enjoy!
This chilled fennel and cucumber soup is a perfect appetizer or light lunch on a hot summer day. It's creamy, refreshing, and packed with flavor. The fennel adds a subtle licorice flavor, while the cucumber adds a refreshing crunch. The Greek yogurt gives the soup a creamy texture, while the lemon juice adds a bright, tangy flavor.
Type: Chilled Soup
Main Ingredients:
- Cucumbers
- Fennel
- Greek Yogurt
