Cold Cucumber Soup
A refreshing and healthy chilled soup made with cucumbers, yogurt, and fresh herbs, perfect for hot days.
Ingredients
Main Ingredients
- 2 large cucumbers, peeled and chopped Select firm, fresh cucumbers for best flavor.
- 1 cup plain yogurt Greek yogurt can be used for a thicker texture.
- 1 cup vegetable broth Adjust consistency as needed.
- 2 tablespoons olive oil Adds richness to the soup.
- 2 tablespoons fresh dill, chopped Dill enhances the soup's fresh flavor.
- 1 tablespoon lemon juice Provides brightness to the flavors.
- Salt and pepper to taste Enhances the overall flavor of the soup.
Instructions
Preparation
- Peel and chop the cucumbers.
- In a blender, combine the chopped cucumbers with the plain yogurt.
- Add the vegetable broth to achieve the desired consistency.
- Pour in the olive oil.
- Toss in the chopped dill.
- Squeeze in the lemon juice.
- Blend until smooth and creamy.
- Taste and add salt and pepper as needed.
- Transfer the soup to a bowl or container and refrigerate for at least one hour.
- Serve in bowls, garnished with additional dill if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir before serving. Variations include adding jalapeños for spice or avocado for creaminess.