Description
Chilled Cucumber Soup is a refreshing, light, and healthy dish made with fresh cucumbers, garlic, and a tangy yogurt or sour cream base. Perfect for hot summer days, this cooling soup is easy to prepare and can be made in advance.
Ingredients
- 2 large cucumbers, peeled and roughly chopped
1 cup plain Greek yogurt (or sour cream for a richer flavor)
1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
1 garlic clove, minced
1 tablespoon lemon juice
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 cup cold water (adjust for desired consistency)
1 tablespoon olive oil (optional, for garnish)
Fresh dill or chives (optional, for garnish)
Instructions
In a blender or food processor, combine the chopped cucumbers, Greek yogurt, fresh dill, garlic, lemon juice, salt, and pepper.
- Blend until smooth and creamy. If the soup is too thick, add cold water a little at a time until you reach your desired consistency.
- Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
- Transfer the soup to a bowl or pitcher, cover, and refrigerate for at least 1 hour to chill and allow the flavors to meld together.
- Before serving, give the soup a quick stir. If desired, drizzle with a little olive oil and garnish with additional fresh dill or chives.
- Serve chilled in bowls or small cups.
Notes
- If you prefer a richer texture, use sour cream instead of Greek yogurt.
- For extra flavor, try adding avocado, green onions, or a touch of cayenne pepper for some heat.
- This soup can be stored in an airtight container in the refrigerator for 2-3 days.
- If you want a smoother consistency, use a food processor instead of a blender.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Appetizer, Soup
- Method: Blended
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 6g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
