Description
A refreshing and creamy cold cucumber soup made with Greek yogurt, fresh dill, and a hint of lemon juice. Perfect for a light appetizer or a cooling dish on a warm day, this soup blends simple ingredients into a smooth and flavorful treat that is easy to prepare and delicious served chilled.
Ingredients
Scale
Main Ingredients
- 2 large cucumbers, peeled and chopped
- 1 cup plain Greek yogurt
- 1/4 cup fresh dill, chopped
- 1/4 cup lemon juice
- 1 small garlic clove, minced
- 1/2 cup water (or vegetable broth for more flavor)
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional Garnish
- Extra dill
- Cucumber slices
- Drizzle of olive oil
Instructions
- Combine Ingredients: In a blender or food processor, add the peeled and chopped cucumbers, Greek yogurt, fresh dill, lemon juice, minced garlic, water, and olive oil. This mixture forms the base of the soup.
- Blend Smooth: Blend the mixture until completely smooth. If the soup is too thick, add more water or vegetable broth gradually to reach your preferred consistency.
- Season: Add salt and pepper to taste and blend again briefly to incorporate the seasoning evenly throughout the soup.
- Chill: Pour the blended soup into a bowl, cover, and refrigerate for at least 1 hour to chill fully and allow the flavors to meld.
- Serve: Before serving, garnish the soup with extra fresh dill, cucumber slices, or a drizzle of olive oil to enhance the flavor and presentation.
Notes
- For a richer flavor, substitute water with vegetable broth.
- Adjust garlic and lemon juice quantities to taste for more tang or spice.
- This soup is best served cold and should be consumed within 2 days for freshness.
- Greek yogurt can be replaced with a dairy-free alternative for a vegan version.
