Cool off with this cold cucumber soup topped with a kalamata olive tapenade and drizzle of Greek Elea Extra Virgin Olive Oil. The toppings really make all the difference in taking this soup from good to wow! Based on the flavors of my favorite Greek dip, Tzatziki, the soup can be made dairy with Greek yogurt or parve with non dairy sour cream.
- Prep Time
- 4 ServingsServings
- 4 Persian cucumbers
- 2 green onions, sliced
- 3 garlic cloves, crushed
- 3 tablespoons mint
- 3 tablespoon basil
- 1 - 12 oz. container non dairy sour cream or Greek yogurt
- 1 cup water
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 2 Tablespoons Elea olive oil for drizzling
- 1/4 cup Kalamata olives
- 1 tablespoon capers
- 1 garlic clove, minced
- 1 tablespoon Elea extra virgin olive oil
Chop the cucumbers coarsely and put into a blender or food processor with green onions, garlic, mint and basil. Blend or process until finely pureed. Add non dairy sour cream or Greek yogurt, water and lemon juice and process again until well blended. Add salt to taste.
Remove soup to a container and chill in fridge for at least an hour.
Prepare tapenade by pureeing Kalamata olives, capers, garlic and Elea Extra Virgin olive oil.
Serve chilled soup with a spoon of tapenade and drizzle of olive oil.