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Creamy Cucumber Soup {with melon & basil}

This cool creamy cucumber soup is the perfect side dish on a hot summer day. Refreshing with a little sweetness, it's sure to satisfy.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Chill time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Calories 91kcal
Author Chellie Schmitz

Ingredients

  • 1 1/2 cups plain yogurt
  • 1 1/2 cups buttermilk
  • 1 English cucumber seeded
  • 1 cup finely diced cantaloupe plus more for serving
  • 3 Tbs fresh basil
  • 1 tsp salt
  • pepper to taste

Instructions

  • Combine yogurt and buttermilk in a medium size bowl.
  • Coarsely chop half of the cucumber and puree it in a blender or food processor.
  • Finely dice the other half of the cucumber.
  • Add the cucumber puree, cucumber, and the rest of the ingredients to the yogurt mixture.
  • Chill for 4 hours.
  • Serve with a garnish of diced melon and fresh basil

Nutrition

Calories: 91kcal | Carbohydrates: 10g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 484mg | Potassium: 321mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1184IU | Vitamin C: 12mg | Calcium: 156mg | Iron: 1mg