Description
A refreshing and creamy chilled cucumber soup perfect for hot days, made with yogurt, fresh cucumbers, and herbs.
Ingredients
Scale
- 2 medium cucumbers (peeled and diced)
- 1 cup plain yogurt (Greek yogurt recommended)
- 1 clove garlic (minced)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (freshly ground)
- 1/2 cup water (adjust for desired consistency)
Instructions
- In a blender, combine the diced cucumbers, yogurt, garlic, dill, lemon juice, olive oil, salt, and black pepper.
- Blend until smooth and creamy, adding water gradually to reach your desired consistency.
- Taste and adjust seasoning if necessary.
- Chill the soup in the refrigerator for at least 1 hour before serving.
- Serve cold, garnished with extra dill or cucumber slices if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be made a day in advance and stored in the refrigerator.
Nutrition
- Calories: 120
- Sugar: 3
- Sodium: 200
- Fat: 8
- Carbohydrates: 10
- Fiber: 1
- Protein: 4
- Cholesterol: 10
Keywords: chilled cucumber soup, yogurt cucumber soup, cold soup recipe, refreshing soup, Mediterranean soup, healthy appetizer