Description
This Cold Creamy Cucumber Soup is a refreshing blend of cucumbers, Greek yogurt, dill, and lemon juice—perfect for hot days when you need something light, cool, and satisfying. No cooking required, just blend and chill!
Ingredients
Scale
- 2 large English cucumbers, peeled and chopped
- 1 cup plain Greek yogurt
- 1 small garlic clove, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water (adjust as needed)
Instructions
- In a blender or food processor, combine cucumbers, yogurt, garlic, dill, lemon juice, olive oil, salt, pepper, and cold water.
- Blend until smooth and creamy. Scrape down sides as needed.
- Taste and adjust seasoning or thickness with more salt or water if desired.
- Transfer soup to a bowl or container and chill in the refrigerator for at least 1 hour.
- Serve cold, garnished with extra dill, a drizzle of olive oil, and cucumber slices if desired.
Notes
- Peeling and seeding the cucumbers gives a smoother texture.
- Use full-fat Greek yogurt for the creamiest results.
- Chilling the soup enhances flavor—don’t skip it!
- Try adding a bit of avocado for a richer variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 4g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg