Description

A refreshing and light cold cucumber soup perfect for hot days. This easy recipe blends crisp cucumbers with yogurt, fresh herbs, and a hint of garlic for a cooling appetizer or light meal.

Ingredients

Scale

2 large English cucumbers, peeled and chopped (about 3 cups)
1 1/2 cups plain Greek yogurt
1/4 cup fresh dill, chopped
2 tablespoons fresh lemon juice
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cold water (to thin, as needed)

Instructions

Peel and chop the cucumbers. Reserve a few slices for garnish if desired.
In a blender, combine chopped cucumbers, Greek yogurt, dill, lemon juice, garlic, olive oil, salt, and black pepper.
Blend until smooth and creamy. Taste and adjust seasoning if needed.
Chill the soup in the refrigerator for at least 1 hour before serving.
Serve cold, garnished with reserved cucumber slices and extra dill if desired.

Notes

For best results, use seedless English cucumbers for fewer seeds and a milder flavor.
If you prefer a tangier soup, increase the lemon juice or stir in a splash of white wine vinegar.
To make it vegan, swap the Greek yogurt for a plant-based alternative like coconut yogurt.
Store your cold cucumber soup in an airtight container in the refrigerator for up to 3 days.
Stir well before serving, as natural separation may occur.
Not suitable for freezing due to the yogurt base.
Chill your serving bowls in the fridge for an ultra-cool presentation.
Use high-quality olive oil for a fruity, peppery finish.
Let the soup rest in the fridge for at least an hour to allow the flavors to blend perfectly.

Prep Time: 15 mins
Cook Time: 0 mins
Category: Soup
Method: Blended
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 110
Sugar: 0g
Sodium: 0mg
Fat: 6g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 6g
Cholesterol: 0mg

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