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Fresh Cold Pressed Cucumber Mint Soup Recipe Easy and Refreshing with Crispy Croutons

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A light, refreshing cold pressed cucumber mint soup with a zing of lemon and crispy garlic paprika croutons, perfect for hot summer days and quick lunches.

Ingredients

Scale
  • 3 large cucumbers, peeled and roughly chopped (about 600g / 1.3 lbs)
  • 1 cup fresh mint leaves, packed (about 25g), washed and stems removed
  • 1/2 cup plain Greek yogurt (120g) – use dairy-free coconut yogurt for vegan option
  • 1 clove garlic, minced
  • Juice of 1 lemon (about 2 tablespoons / 30ml)
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup cold water or more for desired consistency
  • 2 cups day-old bread cubes (about 100g) – sourdough or country loaf
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt, to taste

Instructions

  1. Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, smoked paprika, garlic powder, and salt in a large bowl until evenly coated.
  2. Spread bread cubes in a single layer on a baking sheet. Bake for 12-15 minutes, stirring once halfway, until golden and crispy. Remove and let cool.
  3. Peel and roughly chop cucumbers. Remove mint leaves from stems and mince garlic.
  4. In a blender, combine cucumbers, mint leaves, Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper. Add 1/2 cup (120ml) cold water.
  5. Blend on high until smooth and creamy. Taste and adjust seasoning or add more water for thinner consistency.
  6. Optional: Strain blended soup through a fine mesh sieve for ultra-smooth texture.
  7. Transfer soup to fridge and chill for at least 30 minutes to let flavors meld.
  8. Serve cold, topped generously with crispy croutons.

Notes

Use English cucumbers for fewer seeds and less bitterness. Chill cucumbers before blending for extra cooling effect. Pulse blender initially to avoid air bubbles. Soup does not freeze well; consume within 2 days refrigerated. Add croutons just before serving to keep them crispy. For vegan version, substitute Greek yogurt with coconut yogurt or silken tofu. Adjust lemon juice gradually to balance acidity. Use day-old bread for best crouton texture.

Nutrition

Keywords: cold pressed cucumber soup, cucumber mint soup, summer soup, refreshing soup, easy soup recipe, crispy croutons, healthy soup, vegan soup option, gluten-free soup

Find it online: https://dahliadishes.com/fresh-cold-pressed-cucumber-mint-soup-recipe-easy-and-refreshing-with-crispy-croutons/