Chilled Green Soup
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
Chilled green soup with a fresh twist. Uses different herbs and a unique blend of vegetables. A cooling dish for summer. Vegetarian and vegan friendly. Contains no nuts, dairy, or gluten. Great for light lunches or appetizers on warm days.
Prep:
15 min
Cook:
25 min
Total:
40 min
Servings:
4 servings
#cooking
#vegan
#healthy
#soup
Chilled soup. Fresh and green, perfect for hot days. Cucumber is key here. A little zing from green chili. Blend and chill for a refreshing experience. Also plays well with herbs. Basil and cilantro give it a vibrant kick. Avocado adds creaminess. Crunch from radishes. This one’s for those summer vibes. Can be made in advance. Great for gatherings or a light starter. Good balance between flavors. No fuss, just blend and chill.
Ingredients
For the soup
- 2 cucumbers, peeled and chopped
- 1 green bell pepper, seeded and diced
- 1 green chili, seeded and minced
- 120 ml (1/2 cup) fresh cilantro, roughly chopped
- 120 ml (1/2 cup) fresh basil, packed
- 1 clove garlic, minced
- 220 ml (1 cup) vegetable broth
- 35 ml (2 1/2 tbsp) lemon juice
- 45 ml (3 tbsp) olive oil
- 1-2 g pinches of salt
- Freshly cracked pepper to taste
For garnishing
- 1 avocado, diced
- 1/2 cup radishes, sliced
- Chili powder for sprinkling
About the ingredients
Cucumbers are crucial. Fresh ones, preferably English variety. Green bell pepper adds sweetness and color. Substitute cilantro with mint for a different profile. Use low-sodium vegetable broth for less salt. Olive oil is important for richness and flavor. Store in an airtight container if making ahead. Adjust herbs to taste. Depending on preference, less garlic can be used. Avocado is optional but recommended. Radishes bring a bright crunch. Feel free to play with toppings.
Method
For the soup
- In a blender, combine cucumber, bell pepper, green chili, cilantro, basil, and garlic.
- Add vegetable broth and lemon juice. Blend until smooth.
- Drizzle in olive oil while blending. Adjust consistency with more broth if needed.
- Season with salt and pepper. Taste and adjust flavors.
For serving
- Chill the soup in the refrigerator for at least 20 minutes.
- To serve, pour soup into bowls. Top with diced avocado and sliced radishes.
- Sprinkle chili powder over the toppings. Serve immediately.
Cooking tips
Start with a clean blender. Ensure veggies are chopped for easy blending. For improved flavor, let the soup chill longer. Serve in bowls. Presentation matters, so arrange toppings neatly. Add garnishes just before serving to maintain freshness. Adjust seasoning to personal taste. Keep tasting as you prepare it. Can also use a food processor if a blender is not available. If consistency is too thick, add more broth. Blend until smooth and creamy.
Chef's notes
- 💡 Use fresh cucumbers. Important for flavor. English variety preferred. Ensure they are peeled and chopped fine. This helps blending. Green bell pepper is sweet. Adds color and taste too. Often, green chili is essential. Adjust heat to your liking. Garlic should be minced. Reduces harshness. Olive oil gives richness. Use good quality for best results. Store soup in airtight container in fridge. Enhance flavor if chilled longer. Serve immediately but can be made ahead.
- 💡 Chill the soup thoroughly. At least 20 minutes minimum. Longer is better. Keeps it refreshing. Serve it in bowls. Presentation matters. A clean look is pleasing. Top with garnishes before serving. Avocado adds creaminess. Radishes give crunch. Focus on layering ingredients nicely. Spice it up with chili powder. Adjust based on guests' taste. Consider options for heat. Some like mild, others enjoy a kick. Garnish right before serving.
- 💡 Adjust herbs to personal taste. Basil and cilantro are key. But mint can also work well. Play with the ratios based on preference. Taste as you go. Salt is important. Pinch it in. Different broths may change flavor. Consider low-sodium for health. If too thick, add more broth. Want a smoother blend? Blend longer. Be patient with the process. Texture affects enjoyment. Simplicity in making is key. Just blend and chill.
- 💡 Keep chopping veggies uniform. It aids even blending. Plastic container preferred for storage. Don’t soak veggies in water too long. This may affect flavor. Blend, then taste frequently. Adjust seasonings each time. Be mindful with garlic. Less can work. The balance is essential. Too much can overpower. If leftovers remain, store promptly. Use within a couple of days. It’s fresh, but still needs attention. Experiment with toppings sometimes.
- 💡 Consider substituting ingredients. Herbs can vary. Explore different bases. Spinach or kale can add depth. Just ensure you blend well. Store soup cold. Freeze if making ahead. But texture may change. Quality can drop. Thus, serving fresh is usually ideal. Discover your favorites through trial. Enjoy the process of creating this meal. Think about meals made often. Each attempt yields something new.
Common questions
Can I use different veggies?
Yes, try zucchini or spinach instead. Impact taste though. Consider blend carefully. Flavor will vary a lot. Keep in mind personal preferences. Some like robust flavor, others subtle.
How long can I store this soup?
In the fridge, three days max. Freezing works too. But texture may alter, not as creamy. Fresh is best, but can enjoy leftovers.
What if I don’t like cilantro?
Skip or substitute with mint. Offers different taste. Basil alone is great too. Personal taste varies, adjust accordingly.
How can I make it spicier?
Add more green chili. Or sprinkle cayenne to taste. Some like a lot of heat, others not. Adjust seasonings little by little. Be careful with heat levels.
