The Chilled Cucumber and Basil Soup with Red Bell Pepper Salsa is a refreshing and vibrant dish perfect for hot summer days. This soothing soup is a feast for the taste buds and a visually appealing starter that showcases a harmony of fresh ingredients and unique flavors.
The Soup
The base of the soup is made from fresh, crisp cucumbers, which are peeled, seeded, and blended to create a smooth and refreshing puree. Cucumbers are an excellent choice for a chilled soup as they are naturally hydrating and provide a mild, pleasant flavor that is the perfect canvas for additional ingredients.
Greek yogurt brings a creamy texture and a slight tang that balances the sweetness of the cucumbers. Fresh basil and mint leaves add a burst of herbal freshness. The basil imparts a sweet and slightly peppery note, while the mint adds a cooling effect that complements the cold nature of the soup, elevating the overall flavor profile.
Garlic provides a subtle depth of flavor, and extra virgin olive oil adds richness and smoothness to the soup. A squeeze of lemon juice introduces a bright, citrus acidity that ties all the flavors together, making the soup lively and refreshing. The soup is seasoned with salt and ground black pepper to taste, ensuring all the flavors are well-balanced.
Once blended to a creamy consistency, the soup is chilled in the refrigerator for at least two hours, allowing the flavors to meld and develop. Serving the soup cold enhances its refreshing qualities and makes it an ideal dish to cool down with on a warm day.
The Salsa
The salsa adds a vibrant and colorful contrast to the smooth green soup. It’s made from finely diced red bell pepper and red onion, which provide a crunchy texture and a burst of sweetness. Jalapeño adds a hint of heat, while fresh basil mirrors the soup’s herbaceous notes and adds a complexity layer to the salsa.
Lemon juice ties the salsa together, adding a bright and zesty flavor that complements the bell pepper’s sweetness and the onion’s sharpness. Seasoned with salt and ground black pepper, the salsa is a nice topping that adds flavor and visual appeal to the dish.
Serving
To serve, the chilled cucumber and basil soup are ladled into bowls and topped with a generous spoonful of red bell pepper salsa. A drizzle of extra virgin olive oil adds a touch of richness, while a sprinkle of red pepper flakes introduces a subtle hint of spice.
Toasted pita bread wedges accompany this dish, making it a complete and satisfying starter or light meal. The crispy pita bread contrasts the creamy soup and the crunchy salsa, making each bite a perfect balance of textures and flavors.
The Chilled Cucumber and Basil Soup with Red Bell Pepper Salsa is a testament to the beauty of simple, fresh ingredients coming together to create an elegant and satisfying dish. Its refreshing qualities and vibrant flavors and textures make it ideal for summer entertaining or a light, healthy meal option.
Chilled Cucumber and Basil Soup with Red Bell Pepper Salsa
4
servings30
minutes2
hours2
hours30
minutesThe Chilled Cucumber and Basil Soup with Red Bell Pepper Salsa is a refreshing and creamy soup made from fresh cucumbers, Greek yogurt, basil, and mint, topped with a zesty red bell pepper salsa. Served with toasted pita bread, it’s the perfect light and vibrant dish for hot summer days.
Ingredients
- For the Chilled Cucumber and Basil Soup
4 large cucumbers, peeled and seeded
1 cup plain Greek yogurt
1 cup fresh basil leaves
1/2 cup fresh mint leaves
2 cloves of garlic
1/4 cup extra virgin olive oil
1 lemon, juiced
to taste, salt and ground black pepper
- For the Red Bell Pepper Salsa
1 large red bell pepper, finely diced
1 large red onion, finely diced
1 jalapeno, finely chopped
2 tablespoons basil, freshly chopped
1 lemon, juiced
to taste, salt and ground black pepper
- For Serving
pita bread, cut into wedges and toasted
extra virgin olive oil
red pepper flakes
Directions
- Prepare the Chilled Cucumber and Basil Soup:
Cut the peeled and seeded cucumbers into chunks and place them in a blender or food processor. Add Greek yogurt, basil, mint, garlic, extra virgin olive oil, and lemon juice. Blend well until smooth and creamy. Season with salt and ground black pepper to taste. Transfer the soup to a container, cover, and chill in the refrigerator for at least 2 hours. - Prepare the Red Bell Pepper Salsa:
Combine the finely diced red bell pepper, red onion, jalapeño, and chopped basil in a bowl. Add the lemon juice and season with salt and ground black pepper to taste. Mix well and set aside. - Serve:
Ladle the chilled cucumber and basil soup into bowls. Top each bowl with a generous spoonful of red bell pepper salsa. Drizzle with extra virgin olive oil and sprinkle with red pepper flakes. Serve with toasted pita bread wedges on the side.
Notes
- Storage Instructions: Store the chilled cucumber and basil soup in an airtight container in the refrigerator for up to 3 days. For long-term storage, transfer the soup to a freezer-safe container, leaving some space at the top for expansion. To serve, thaw the soup in the refrigerator overnight and stir well before serving.
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