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Creamy Cold Cucumber Soup Recipe with Crispy Prosciutto and Dill Oil

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A refreshing and creamy cold cucumber soup topped with crispy prosciutto and drizzled with bright dill oil, perfect for hot summer days.

Ingredients

Scale
  • 3 large English cucumbers, peeled and chopped
  • 1 cup (240 ml) plain Greek yogurt, full-fat
  • ½ cup (120 ml) heavy cream
  • 1 clove garlic, minced
  • ¼ cup fresh dill, finely chopped (for dill oil), plus extra for garnish
  • ½ cup (120 ml) extra virgin olive oil
  • 6 thin slices prosciutto
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of smoked paprika for prosciutto

Instructions

  1. Prepare the Dill Oil: In a small saucepan, pour ½ cup (120 ml) extra virgin olive oil and add ¼ cup finely chopped fresh dill. Warm the oil over low heat for about 10 minutes, making sure it doesn’t boil or smoke. Once fragrant, remove from heat and let it cool to room temperature. Strain the oil through a fine sieve to remove dill bits, then set aside.
  2. Crisp the Prosciutto: Heat a non-stick skillet over medium heat. Lay out 6 thin slices of prosciutto in the pan, making sure they don’t overlap. Cook for 2-3 minutes per side until crispy and slightly browned. Remove and place on paper towels to drain excess fat. If you like, sprinkle a pinch of smoked paprika on top while still warm.
  3. Prepare the Cucumbers: Peel and chop 3 large English cucumbers into chunks. If using regular cucumbers, peel and seed them to avoid bitterness. Place the chopped cucumber into your blender or food processor.
  4. Blend the Soup Base: Add 1 cup (240 ml) plain Greek yogurt, ½ cup (120 ml) heavy cream, 1 minced garlic clove, and 1 tablespoon fresh lemon juice to the blender with cucumbers. Blend on high until the mixture is smooth and creamy, about 1-2 minutes. If you want it smoother, strain through a fine mesh sieve at this point.
  5. Season: Taste the soup and season with salt and freshly ground black pepper. Blend briefly again to mix.
  6. Chill: Transfer the soup to a covered container and refrigerate for at least 2 hours, preferably 4 hours or overnight.
  7. Serve: Pour the chilled soup into bowls. Drizzle each serving with dill oil and top with a slice or two of crispy prosciutto. Garnish with a few sprigs of fresh dill if desired. Enjoy immediately!

Notes

Peel cucumbers to avoid bitterness, especially if not using English cucumbers. Infuse dill oil on low heat to preserve flavor. Crisp prosciutto on medium heat to avoid burning. Chill soup for several hours or overnight for best flavor. Adjust soup consistency with cold water or cream if too thick after chilling. Dill oil and prosciutto can be prepared a day ahead and stored separately.

Nutrition

Keywords: cold cucumber soup, creamy cucumber soup, prosciutto, dill oil, summer soup, chilled soup, easy soup recipe

Find it online: https://goldensimmer.com/creamy-cold-cucumber-soup-recipe-with-crispy-prosciutto-and-dill-oil-made-easy/