Description
This refreshing Cold Cucumber Soup with Yogurt and Dill is perfect for warm days, combining the coolness of cucumbers with creamy Greek yogurt and the bright flavors of lemon and fresh dill. Easy to prepare and served chilled, it’s a light, healthy appetizer or snack that requires no cooking.
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
- A drizzle of olive oil
Instructions
- Combine Ingredients: In a blender or food processor, add the peeled and chopped cucumbers, Greek yogurt, chopped fresh dill, lemon juice, minced garlic, water or vegetable broth, and olive oil.
- Blend Until Smooth: Blend the mixture until it forms a smooth, creamy consistency. Add more water or vegetable broth if the soup is too thick to reach your preferred texture.
- Season: Add salt and pepper to taste, then blend briefly again to combine the seasoning evenly throughout the soup.
- Chill: Transfer the soup to a bowl or container, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
- Garnish and Serve: Before serving, garnish with extra fresh dill, cucumber slices, or a light drizzle of olive oil for added flavor and presentation.
Notes
- Use Greek yogurt for a thicker, creamier texture and added protein.
- Adjust lemon juice and garlic to taste depending on your preference for tanginess and pungency.
- Vegetable broth can be used instead of water for a richer flavor.
- This soup is best served chilled and can be stored in the refrigerator for up to 2 days.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
