This refreshing cucumber-and-feta soup is a cool treat on a hot summer day.
(If you don’t like cilantro, use dill in this recipe instead.)
Garlic and red wine vinegar are non-negotiables, as is the olive oil drizzled in to emulsify the soup.
Photo:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
The finished dish is as bright and refreshing as it sounds.
Bake in a 425F oven until crispy, about 20 minutes.
Transfer slices to a small bowl; refrigerate, covered, until ready to use.
Transfer chopped cucumbers to a blender.
Add yogurt, feta, cilantro, garlic, vinegar, and salt.
Process until smooth, about 1 minute.
With blender running, slowly pour in oil, processing until mixture is smooth, about 30 seconds.
Refrigerate, covered, for at least 30 minutes and up to 1 day.
To serve, top soup with sliced cucumbers, trout, cilantro, and pepper.
Make-Ahead:Refrigerate leftovers for up to 3 days.
You may need to re-whisk the soup before serving to emulsify the mixture.
2,000 calories a day is used for general nutrition advice.
