Description
This Cold Creamy Cucumber Soup is the ultimate refreshing dish for warm days. Blended cucumbers, Greek yogurt, dill, and garlic create a smooth, tangy soup that’s cool, light, and bursting with flavor.
Ingredients
Scale
- 2 large cucumbers, peeled and chopped
- 1 ½ cups Greek yogurt
- 1 small garlic clove
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup cold water
Instructions
- Preheat Your Equipment: Ensure your blender is clean and ready to go.
- Combine Ingredients: Add cucumbers, yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper into the blender. Blend until smooth. Add water to adjust the thickness as needed.
- Prepare Your Cooking Vessel: Transfer the blended soup into a bowl or sealable container.
- Assemble the Dish: Cover the bowl and refrigerate for at least 2 hours.
- Cook to Perfection: No cooking needed, just chilling time for flavors to meld.
- Finishing Touches: Stir before serving and garnish with yogurt, dill, and a drizzle of olive oil.
- Serve and Enjoy: Pour into chilled bowls and enjoy with bread or crackers.
Notes
- Use full-fat yogurt for the creamiest texture.
- Chill your cucumbers beforehand for an even cooler soup.
- Peel cucumbers if the skin is tough or bitter.
- Taste and adjust seasoning before chilling.
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 4g
- Sodium: 430mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg