Description
A refreshing, chilled soup made with cucumber, yogurt, and fresh dill.
Ingredients
Scale
- 2 large cucumbers, peeled and roughly chopped
- 1 cup plain Greek yogurt
- 1/2 cup cold water
- 2 tablespoons fresh dill, chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for garnish)
Instructions
- Place the chopped cucumbers, Greek yogurt, cold water, half of the dill, minced garlic, lemon juice, salt, and pepper into a blender.
- Blend the mixture until completely smooth. If the soup is too thick, add a little more cold water, one tablespoon at a time, until you reach your desired consistency.
- Taste the soup and adjust salt or lemon juice if needed.
- Pour the soup into a bowl or individual serving dishes.
- Chill the soup in the refrigerator for at least 1 hour to allow the flavors to meld and the soup to become very cold.
- Before serving, garnish each bowl with the remaining fresh dill and a drizzle of olive oil.
Notes
- For a richer flavor, you can substitute some of the water with buttermilk.
- If you prefer a tangier soup, use full-fat yogurt.
- You can add a small amount of peeled, seeded green bell pepper for a slight vegetal note.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 6
- Sodium: 450
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 8
- Cholesterol: 15
Keywords: cold cucumber soup, yogurt soup, chilled soup, dill soup, summer soup, no-cook soup