Description
A refreshing and creamy cold cucumber soup made with yogurt and dill—perfect for hot summer days.
Ingredients
Units
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- 2 large cucumbers, peeled, seeded, and chopped
- 2 cups plain Greek yogurt
- 1/4 cup fresh dill, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cold water (optional, for thinning)
Instructions
- Peel, seed, and chop the cucumbers.
- In a blender, combine cucumbers, Greek yogurt, dill, lemon juice, olive oil, garlic, salt, and pepper.
- Blend until smooth. Add cold water if the soup is too thick.
- Chill in the refrigerator for at least 1 hour before serving.
- Serve cold, garnished with extra dill or a drizzle of olive oil if desired.
Notes
- Use English cucumbers for fewer seeds and thinner skin.
- Adjust garlic and dill to taste.
- Can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg