On a hot summer’s day, the mere thought of this smooth, pale-green soup will a cooling wave rippling through you. What’s more, you won’t work up a sweat in the kitchen as this is ready in a matter of minutes – with minimal cooking!
Although this dish looks light, generous amounts of protein (from yogurt, kefir, salmon and eggs) and healthy fats (avocado and salmon) will keep you sated for hours. Lemon and dill inject hints of Scandinavia.
Cold Cucumber Soup
- 4 eggs, large
- 8 oz smoked salmon
- 1 large English cucumber washed but not peeled
- 1 cup kefir plain
- 1 cup Greek yogurt plain
- 1 avocado ripe; peeled, stoned and coarsely chopped
- 1 clove garlic or 2 small; finely minced
- 2 tsp fresh lemon juice
- 1 tbsp dill, fresh or 1 tsp dried; reserve 4 additional fronds for garnish
- ¾ tsp salt
- black pepper freshly ground
- 2 cups ice cubes
- Place the eggs in a small pot and add enough cold water to cover the eggs by about 1 inch. Bring to a boil, turn off heat but leave on burner, cover and let sit for 10 minutes. Lift the eggs out with a slotted spoon and plunge into a bowl of ice water. After 10 minutes, peel and set aside. (This can be done in advance. And I won’t mind if you buy ready-peeled hard-boiled eggs to save time. 🙂 )
- While the eggs are cooling, make the soup: Place cucumber, kefir, yogurt, avocado, garlic, lemon juice, dill, salt and ice cubes in a blender and process into a smooth, creamy liquid. Season to taste with salt, pepper and lemon juice.
- Peel the eggs, slice coarsely and mash with a fork or chop with a knife to obtain coarse crumbs. Ladle the soup into bowls, top with chopped egg, shredded salmon and reserved dill fronds. Serve immediately.