Disclosure: This post is sponsored by Sabra. Thank you for supporting my partnerships with brands that I love to work with and whose products I use regularly. As always, all opinions are my own.
Happy National Hummus Day! The #SabraTastemaker team has been hard at work creating a bunch of new and delicious recipes to share with you today. In addition to my Chilled Cucumber and Hummus Soup, for TODAY ONLY pop over to Sabra’s website to get a COUPON to help you celebrate – you can make my recipe or just dive into a container of #SabraHummus and be happy!
Sabra recently initiated a new way of looking at snacking called #TheUnofficialMeal. You know, that time before dinner when everyone is bugging you with “when is dinner going to be ready” inquiries. What if you had thought ahead and put out some delicious and healthy snacking options, like one or more of Sabra’s many hummus flavors paired with some fresh vegetables, crackers, chips, fruits, etc. Those inquiries would be happily silenced as they helped themselves, keeping growling tummies at bay.
As people gather in the kitchen, conversations naturally begin, folks sharing stories about their day’s adventures. This can be thought of as an early appetizer – the perfect way to begin a delightful evening together. And if you’re anything like me, sometimes the becomes dinner. It is hard to resist polishing off an entire container of Sabra hummus once you get started!
My contribution for this year’s National Hummus Day is a recipe I’ve been wanting to make for many years, but with a hummus twist. On screaming hot days and sultry summer evenings that refuse to cool down, we are always looking for ways to avoid the heat. Chilled cucumber soup is the perfect way plus it is a delicious way to use the cucumbers ripening in our gardens. With long hot days just ahead of us, here is one way to help you cool off.
Chilled cucumber soup often contains buttermilk, but my version uses Sabra’s Tuscan Garden Herb Hummus to add flavor and body to the soup. The blending of herbs are subtle so they won’t overwhelm the delicate flavor of the cucumbers, but strong enough to give the soup a beautifully balanced profile. Be sure to whisk the hummus thoroughly before measuring it out – you want all the toppings to be distributed evenly throughout.
When you puree the ingredients in a blender, the mixture is quite thin thanks to the moisture in the cucumbers. Don’t worry, the soup will thicken as it cools, becoming creamy and luxurious. The biggest thing you need to keep in mind is that flavors in cool foods are much milder than those at room temperature. This means that when you are tasting and adjusting the seasonings when you are pureeing the ingredients, you want a bolder flavor profile than you would normally use. This will compensate for the dulling of the flavors during chilling.
This is a lovely, elegant soup, suitable for a baby or bridal shower, ladies’ luncheon, or brunch. Light, refreshing, and incredibly flavorful. It is an uncooked soup, so easy to make ahead and have ready to serve. Add some crunchy French bread or an herb focaccia, and celebrate the bright flavors of summer.
Spending time with the people you love is a true gift. The next time you have family and friends gathered around your table, take a minute to step back and watch. Enjoy the expressions on the faces, the animated stories being told, the inevitable laughter and smiles, the tiny gestures that make each person unique … these are the moments that fill my heart with joy.
Jane’s Tips and Hints:
Long, slender English cucumbers are the better choice because they have a richer flavor, are less watery, and have fewer seeds. Removing the seeds from the cucumbers serves several purposes … it makes a smoother puree, reduces bitterness, and for some people may reduce intestinal distress aftereffects.
All of Sabra products are gluten-free so there is nothing you have to worry about when enjoying the hummus, salsas, guacamoles, or Greek yogurt dips.
- 1 large English cucumber (or 3 regular cucumbers)
- 2 green onions, tough dark green ends and roots discarded
- 1 small shallot, peeled and minced
- 1 clove garlic, peeled and minced
- 1 tsp minced jalapeno peppers, optional
- 1/2 cup plain Greek yogurt
- 1/3 cup Sabra Tuscan Herb Garden Hummus, well stirred
- 2 tbsp firmly packed minced fresh dill
- 3/4 tsp kosher or fine sea salt, or to taste
- 1/2 tsp ground white pepper, optional
- 1/4 tsp grated lemon zest
- 1/2 tsp freshly squeezed lemon juice, or to taste
- Finely chopped green onions
- Minced cucumbers
- Organic extra virgin olive oil, for drizzling
- Corn kernels, preferably fresh, optional
- Minced shallots or red bell peppers, optional
- Fresh dill sprigs, optional
- Prepare the Vegetables: Trim the point off one end of the cucumber and cut 4 to 8 (1/8-inch-thick) slices. Reserve them for garnishing, covered with a damp paper towel to keep them moist.
- Peel the cucumber and cut in half crosswise first and then each half halved lengthwise. Use a spoon to scrape the seeds out of each quarter then cut into cubes. Cut the trimmed green onions into 1-inch pieces. Transfer the cucumbers and onions to a blender. Add the shallots and pulse a few times to start pureeing the vegetables.
- Puree the Soup: Add the yogurt, hummus, salt, zest, and lemon juice. Puree until smooth. Taste and adjust the seasonings. Remember that flavors taste milder when cold - be a little heavy-handed with the seasonings now so the soup tastes good when you serve it cool. Chill the soup thoroughly in the refrigerator, covered, at least 4 hours or overnight.
- To Serve: Taste again, adding salt, pepper, and/or lemon juice as needed. Ladle into chilled serving bowls, garnish with a slice or two of the reserved cucumbers, a sprinkling of minced vegetables if desired, and a light drizzle of the oil. Lay a sprig of fresh dill on top and serve cool.
- Yield: 3 cups; 2 to 3 servings
Other Sabra Recipes on The Heritage Cook!
Grilled Shrimp with Chipotle Ranch Dipping Sauce
Grilled Chicken Sandwiches with Hummus Aioli
Prosciutto-Wrapped Veggie Sticks
Sabra recipes from other talented bloggers!
Healthier Elote (Grilled Mexican Street Corn) from Melissa of Treat with a Twist
Lemon Twist Hummus with Spring Pea Pesto Gremolata from Debra and Rod of Smith Bites
Garlic Crouton Sticks and Roasted Garlic Hummus Toppings from Angie of Big Bear’s Wife
Create a New Tradition Today!
Keep in touch with Sabra on Social Media: Pinterest / Facebook / Instagram / Twitter / Google+
Let’s connect! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to email me. Thanks for joining the Heritage Cook Family!
Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. This includes copying and reprinting content and photographs. If you have any questions or would like permission, I can be contacted here. Feel free to quote me, just give credit where credit is due, link to the recipe, and send people to my website. The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. It is the reader’s sole responsibility to determine which foods are appropriate and safe for their family to consume. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. Please see the Disclaimers page for additional details.