Cucumber Soup With Bacon Gremolata

This chilled cucumber soup is creamy, refreshing, and perfect for hot summer days. Adding bacon gremolata takes this dish to the next level, providing a crunchy, savory topping that contrasts beautifully with the smooth, cool soup. Aside from a quick fry of the bacon, there's no need to heat your kitchen, making this an ideal dish when you want something light yet satisfying.

For an extra tip, if you’re trying to keep the heat out of the kitchen, consider frying your bacon on a cast iron pan on the outdoor grill—a trick perfect for those sweltering days. Serve this soup alongside a simple green salad, and you’ve got a complete no-fuss dinner that’s sure to impress.

Ingredients

Bacon Gremolata

• 3 strips of good quality thick-cut bacon
• 1/2 cup unsalted almonds
• 3 tablespoons fresh parsley, minced
• 1/2 teaspoon lemon zest

Cucumber Soup

• 2 large slicing cucumbers, roughly peeled and finely chopped
• 1 1/2 cups plain Greek yogurt
• 3 1/2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1/4 cup dill, stems removed and diced
• 1/4 cup parsley, thick stems removed and diced
• 1/4 cup olive oil
• Pinch of crushed red pepper flakes
• Salt and pepper to taste
• A small handful of ice cubes

Directions

Prepare the Bacon Gremolata

1. Fry the Bacon:
   In a large skillet, fry the bacon over medium heat until it’s crispy and golden brown. Remove the bacon from the skillet and transfer it to a paper towel-lined plate to drain and cool.
2. Chop the Bacon:
   Once the bacon is cool enough to handle, chop it into small bite-sized pieces.
3. Process the Almonds:
   In a small food processor, pulse the almonds until they are finely chopped, but be careful not to over-process them into almond butter. You want the almonds to retain some texture for a satisfying crunch.
4. Mix the Gremolata:
   Combine the chopped bacon, finely chopped almonds, minced parsley, and lemon zest in a bowl. Toss everything together until well mixed. Set aside the gremolata while you prepare the soup.

Make the Cucumber Soup

1. Blend the Ingredients:
   Combine the roughly peeled and finely chopped cucumbers, Greek yogurt, fresh lemon juice, minced garlic, diced dill, parsley, and olive oil in a blender.
2. Add Ice Cubes:
   Add a small handful of ice cubes to the blender to help chill the soup as it blends, making it ready to serve immediately.
3. Blend Until Smooth:
   Blend the mixture on high until it’s completely smooth and creamy. If the soup is too thick for your liking, you can thin it out with a little cold water or additional lemon juice.
4. Season the Soup:
   Taste the soup and season with salt, pepper, and a pinch of crushed red pepper flakes to your preference.

Chill and Serve

1. Chill the Soup:
   Keep the soup chilled in the refrigerator until you’re ready to serve. If you use ice cubes in the blending process, the soup should be at the perfect serving temperature.
2. Serve:
   When ready to serve, divide the cucumber soup between bowls. Generously sprinkle the bacon gremolata over each bowl, ensuring each bite has a bit of that delicious crunch and savory flavor.

Additional Tips

• Make Ahead: The cucumber soup can be made and stored in the refrigerator for up to two days. The flavors will meld together even more, making it even more delicious when served.
• Vegetarian Option: For a vegetarian alternative, you can replace the bacon in the gremolata with toasted sunflower seeds or pumpkin seeds for a similar crunchy texture.
• Serving Suggestions: This soup makes a fantastic starter for a summer dinner party or can be enjoyed as a light main course on its own.

This Cucumber Soup with Bacon Gremolata is a delightful dish that combines the refreshing qualities of a chilled soup with the bold, savory flavors of bacon and almonds. It’s easy to prepare, incredibly satisfying, and sure to become a favorite for those warm, sunny days.