Description
This refreshing Cold Cucumber Soup with Yogurt and Dill is a cool and creamy appetizer perfect for warm days. Made with fresh cucumbers, Greek yogurt, and fragrant dill, it offers a light and tangy flavor with a smooth texture. Easily prepared in a blender and chilled to perfection, this soup is a healthy and invigorating start to any meal.
Ingredients
Scale
Main Ingredients
- 2 large cucumbers, peeled and chopped
- 1 cup plain Greek yogurt
- 1/4 cup fresh dill, chopped
- 1/4 cup lemon juice
- 1 small garlic clove, minced
- 1/2 cup water (or vegetable broth for more flavor)
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional Garnish
- Extra dill
- Cucumber slices
- A drizzle of olive oil
Instructions
- Combine Ingredients: In a blender or food processor, add the peeled and chopped cucumbers, plain Greek yogurt, chopped fresh dill, lemon juice, minced garlic, water (or vegetable broth), and olive oil.
- Blend Until Smooth: Blend all the ingredients thoroughly until you achieve a smooth and creamy consistency. Add more water or vegetable broth as needed to reach your desired thickness.
- Season the Soup: Add salt and pepper to taste. Blend again briefly to incorporate the seasoning evenly throughout the soup.
- Chill the Soup: Transfer the blended soup to a bowl, cover it, and refrigerate for at least 1 hour to allow the flavors to meld and to serve it cold.
- Garnish and Serve: Before serving, garnish the soup with extra dill, cucumber slices, or a drizzle of olive oil for added flavor and presentation.
Notes
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- Vegetable broth can be used instead of water for extra flavor depth.
- Adjust the amount of garlic based on your taste preference.
- The soup can be stored in the refrigerator for up to 2 days.
- Serve with crusty bread or as a light starter for summer meals.
