On a hot summer’s day, the mere thought of this smooth, pale-green soup will send 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 shredded or cut into small pieces
- 1 large English cucumber washed but not peeled
- 1½ cup kefir plain
- 1½ cup Greek yogurt plain, low-fat
- 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
- ¼ cup parsley leaves only
- ¾ tsp salt
- ½ tsp black pepper freshly ground
- 1 cup ice cubes
- Hard-boil the eggs (this can be done in advance. And I won’t mind if you buy ready-peeled hard-boiled eggs to save time. 🙂 ) 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 the heat, 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.
- While the eggs are chilling, 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.