Chilled Cucumber Soup with Apple-Caper Chutney

Chilled Cucumber Soup with Apple-Caper Chutney

I make this soup ALL THE TIME for one main reason: it takes less than 10 minutes in its entirety. It’s also just really refreshing and light, plus it’s super easy to serve for a crowd or for a dinner party since it requires no reheating.

Ingredients

2 large European cucumbers, seeded and roughly chopped
1 tbsp freshly-squeezed lemon juice
1 tbsp shallot, minced
1 garlic glove, minced
1 tsp kosher salt
1/2 tsp lemon zest
1/4 cup sour cream

Chutney (optional):
1 sweet red apple, finely chopped
1 1/2 tsp capers, minced
2 tsp lemon juice
2 tbsp dill, minced
pinch red pepper flake
pinch freshly-ground black pepper
pinch kosher salt

Method

Add cucumbers, lemon juice, shallot, garlic, salt and lemon zest to a blender. Blend on high speed until soup is puréed and very smooth. Add sour cream and blend for another 10 seconds or until well combined. Taste for seasoning and add salt, as needed.

Top each bowl with a small spoonful of chutney and serve cold.

Apple-Caper Chutney:

Mix all ingredients together in a small bowl until well combined.