Cold Cucumber Soup
A refreshing and creamy cold cucumber soup, perfect for hot summer days, made with cucumbers, yogurt, and fresh herbs.
Ingredients
Main Ingredients
- 2 large cucumbers, peeled and chopped Opt for fresh, ripe cucumbers for best flavor.
- 1 cup plain yogurt Greek yogurt for creaminess can also be used.
- 1 cup vegetable broth Use low-sodium if preferred.
- 2 tablespoons olive oil Extra virgin olive oil recommended for best flavor.
- 2 tablespoons fresh dill, chopped Can substitute with fresh mint or basil.
- 1 tablespoon lemon juice Freshly squeezed is best.
- Salt and pepper To taste.
Instructions
Preparation
- Peel and chop the cucumbers into smaller pieces for easier blending.
- In a blender, combine the chopped cucumbers and plain yogurt. Blend until smooth.
- Gradually add vegetable broth until the desired consistency is achieved.
- Pour in olive oil, add chopped dill, and squeeze in lemon juice. Blend again until completely smooth.
- Taste and adjust the seasoning with salt and pepper.
Chilling
- Transfer the soup to a bowl, cover, and refrigerate for at least one hour to allow flavors to meld.
Serving
- Remove from refrigerator, stir gently, and pour into serving bowls.
- Garnish with a drizzle of olive oil, additional dill, or chopped cucumbers.
- Enjoy chilled!
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Notes
For a spicier kick, add cayenne pepper or hot sauce. To make vegan, substitute with plant-based yogurt and broth.