Refreshing Cold Cucumber Soup with Yogurt and Dill
A chilled cucumber soup with creamy Greek yogurt and fresh dill, perfect for summer!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh cucumbers, peeled and diced
- 1 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Water (as needed for consistency)
- Lemon juice (optional, for flavor)
Instructions
- Prep your ingredients: Begin by washing, peeling, and dicing your cucumbers.
- Blend the base: In a blender, combine the diced cucumbers, Greek yogurt, minced garlic, and olive oil. Blend until smooth.
- Season wisely: After your base is smooth, add the chopped dill, salt, and pepper to taste.
- Adjust the consistency: If it’s too thick, add more water, a tablespoon at a time.
- Chill it out: Pour the soup into a serving bowl and chill in the fridge for at least an hour.
- Garnish & serve: Once chilled, serve the soup in bowls with a drizzle of olive oil and extra dill.
Notes
Customize with a drizzle of olive oil or a squeeze of lemon. Serve alongside grilled meats or seafood.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
Keywords: cucumber soup, summer recipe, refreshing soup