Description
A refreshing and creamy Cold Cucumber Soup with Yogurt and Dill is a perfect summer dish. This chilled soup is bursting with flavors of cucumber, yogurt, lemon, and fresh herbs, making it a light and satisfying meal on a hot day.
Ingredients
Cucumbers:
- 2 large cucumbers, peeled, seeded, and chopped
Yogurt Mixture:
- 2 cups plain Greek yogurt
- 1/2 cup cold water
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Blend Ingredients: In a blender or food processor, combine the cucumbers, Greek yogurt, cold water, lemon juice, olive oil, garlic, dill, mint (if using), salt, and pepper. Blend until smooth and creamy.
- Adjust Seasoning: Taste and adjust seasoning if needed.
- Chill: Chill the soup in the refrigerator for at least 1 hour before serving.
- Serve: Stir well and serve cold, garnished with additional dill or a drizzle of olive oil if desired.
Notes
- For a thinner soup, add a bit more water.
- You can also substitute sour cream for some of the yogurt for a richer texture.