Description
Chilled Cucumber Soup is the ultimate refreshing dish for summer days. With the cool crunch of cucumbers paired with creamy yogurt and fresh herbs, this vibrant green soup is perfect for warm weather gatherings or a light meal. Serve it at your next garden party to impress your guests with its delightful flavors and beautiful presentation. Easy to make and packed with nutrients, this chilled soup promises a burst of freshness in every spoonful!
Ingredients
Scale
- 4 cups chopped fresh cucumbers (about 2 large cucumbers)
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons freshly squeezed lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
Instructions
- Wash and chop the cucumbers into chunks. You can peel them if you prefer a smoother texture.
- In a blender, combine chopped cucumbers, Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Blend until smooth.
- Taste and adjust seasoning as necessary.
- Transfer the mixture to an airtight container and chill in the refrigerator for at least two hours.
- Serve cold in bowls or cups, drizzled with olive oil and garnished with extra dill or croutons.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 5g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg
Keywords: - For additional creaminess, use full-fat Greek yogurt. - Experiment with flavors by adding diced avocado or a splash of hot sauce for a kick. - Leftovers can be stored in the fridge for up to three days.