Chilled Cucumber-Tahini & Herb Soup
August. We made it. We’re holding on by a thread but we are still trucking along.
August has always been a funny time of the year on the farm. We are full of mixed emotions. We’re definitely ready for the slower season to creep up on us but in reality we are only halfway through the farm season. The halfway mark is both terrifying and inspiring. We’re drained, but we don’t have a choice except to keep going-even when our bodies ache and our spirits aren’t as high.
The good news is that we are in full production and the farm is rewarding us with some amazing vegetables. Our CSA boxes keep getting more variety by the week and we are so thankful for all of our amazing members who support us during the growing season. We would not be able to keep going if it weren’t for them!
In times of stress I always turn to my kitchen. I usually prefer a big bowl of comforting soup however, since the highs are still in the 90’s a bowl of piping hot soup just isn’t happening. Instead, I’m keeping up with simple and refreshing meals that don’t require a ton of time in the kitchen. This bowl of chilled cucumber soup is just what the doctor ordered. The spiced chickpeas were definitely worth the 20 minutes the oven had to be on. Don’t skip that part no matter how hot it is!
Since the farm is exploding with cucumbers and fresh herbs this soup was a no brainer. I hope you all enjoy this as much as we do. Cheers!
Chilled Cucumber-Tahini & Herb Soup with Cumin-Spiced Roasted Chickpeas
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4-6
- 2 medium cucumbers, peeled and chopped into 1/2 inch chunks
- 1/4 cup tahini
- 2 Tablespoons extra virgin olive oil
- 3 1/2 Tablespoons fresh lemon juice
- 3 cloves of garlic, minced
- 1/4 cup fresh dill +more for garnish
- 1/4 cup fresh basil + more for garnish
- 1/4 cup parsley + more for garnish
- 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt + more to taste
- Sprinkle of black pepper
- 4-6 ice cubes
- 1/4 cup water to thin if necessary
- 1 (15 oz) can chickpeas, rinsed, drained and patted dry
- 2 teaspoons ground cumin
- 1 teaspoon fine sea salt
- 2 Tablespoons olive oil
Preparation
- Place all the ingredients for the soup (except water) in a high speed blender and whirl away until smooth. Stop to scrape down the sides. If necessary add a little water to help get things moving. Taste test and adjust seasonings as needed (I added more salt and crushed red pepper flakes)
- Preheat the oven to 425 degrees. Toss chickpeas with cumin, salt and olive oil. Place on a well greased baking sheet and bake until browned and crisp on all sides. About 15-20 minutes. Toss chickpeas halfway through cooking.
- Serve soup with chopped fresh herbs, roasted chickpeas and a drizzle of extra virgin olive oil. Enjoy!
Notes
*Use this recipe as a guide * Adjust measurements and ingredients as necessary *Soup should last in the fridge for up to 5 days.
I’ve only had a chilled soup once before and I loved it. This recipe will be very popular in our house when the weather heats up again 🙂
I hope the rest of summer is a little easier on you and congratulations on the success of your CSA program 🙂
This soup is just beyond gorgeous! I love all those fresh herbs and the roasted chickpeas. Now if only I could move to Oregon to be one of your CSA members…
This soup looks amazing! I’ve book make it and I’ll definitely make it once my cucumbers in the garden mature 🙂
I just found your blog this evening and I’m super glad I did. I would die to have a farm and produce CSA boxes!! How cool!!!
I look forward to reading more of your blog!
xoxo
This sounds fantastic, especially given the steamy upcoming week we’ll be having here on the East Coast. Keep your head up – the halfway mark is an amazing feat, and look at how far your blog has come just in this year!!
Thank you for you kind words.
Oh my goodness, this soup is gorgeous and so vibrant. I want to come over for dinner all the time. Fresh veggies from your own farm, I love it!
This looks delicious! I love cold cucumber soup. I still need to make another cold cuke soup on your site! They both look mouthwatering!
Dill, parsley AND basil! Holy yum! I always love seeing pics of your fresh veggies/farm too 🙂
It is very good for us I’m very like it Thank you for sharing 🙂 private chef in austin texas
Made this soup tonight. We had absolutely nothing else as we ate around 9:00. Besides being gorgeous it was so refreshing and favorable. This is going to be served next time we have guests. Fresh deliciousness in one bowl for under $5.00!
I am no fan of cold or chilled soup – but I have a laden of this 🙂 I love the idea of the crispies!
I have an abundance of fresh cukes bursting at the seams in my garden, so this recipe is a welcome pleasure. I love a refreshing chilled soup, and the chickpeas add an extra special touch.
Let me know if you try this!
Do you peel the cucumbers?
I don’t peel any of my veggies. But feel free to peel the cucumbers if you prefer.
Made this tonight after eating it last night at lizzie’s. I didn’t have the basil, but used dried. It is SOOOO good. Can’t get enough. Great recipe!
I made this last night and it was delicious! Though my soup came out beige, not green. Do you think it’s because I peeled my cucumbers?
Between the herbs and the cucumber it should be bright green (even if you peeled the cucumber.) I’m not sure why yours was beige. I’m glad you enjoyed the flavor though!
it would be so helpful if you have mention nutritive value o
The spices you are using seem a bit too heating for me to use in the summer.
Then I’d suggest using spices you prefer. This is a very forgiving soup.