Chilled green pepper and cucumber soup
Chilled Green Pepper and Cucumber Soup Recipe: Refreshing Summer Delight
Looking for a light and refreshing soup to beat the summer heat? Try this chilled green pepper and cucumber soup recipe that's packed with flavor and nutrition. This soup is perfect for a quick and easy lunch or dinner, and it's also a great way to use up those fresh summer veggies from your garden or local farmers' market.
Ingredients (serves 4):
- 2 large green bell peppers, seeded and chopped
- 2 medium cucumbers, peeled and chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (such as parsley or cilantro) for garnish
Cooking tips:
- Use fresh, ripe vegetables for the best flavor and nutrition.
- If you don't have vegetable broth, you can use chicken or beef broth, or even water.
- For a creamier soup, use full-fat Greek yogurt instead of low-fat or non-fat.
- Adjust the seasoning to your taste, and add more lemon juice or olive oil if needed.
Instructions:
1. In a large bowl, combine the chopped green peppers, cucumbers, onion, and garlic. Toss to mix well.
2. In a blender or food processor, puree the vegetable mixture until smooth.
3. Add the vegetable broth, Greek yogurt, lemon juice, and olive oil to the blender. Blend until well combined.
4. Season the soup with salt and pepper to taste.
5. Chill the soup in the refrigerator for at least 1 hour, or until ready to serve.
6. To serve, ladle the chilled soup into bowls and garnish with fresh herbs.
Appearance and taste:
This chilled green pepper and cucumber soup is a beautiful light green color, with a smooth and creamy texture. The flavor is fresh and tangy, with a hint of sweetness from the peppers and cucumbers. The soup is perfect for a hot summer day, and it's a great way to get your daily dose of veggies.
Type of dish: Chilled soup
Main ingredients: Green bell peppers, cucumbers, vegetable broth
