Description
A refreshing and creamy cucumber soup made with Greek yogurt, fresh dill, and zesty lemon juice. Perfect as a light appetizer or a cooling summer dish, this no-cook soup blends fresh cucumbers and flavorful ingredients for a smooth and tangy experience.
Ingredients
Main Ingredients
- 2 large cucumbers (roughly chopped, about 5 cups), plus more for garnish
- 1 ½ cups whole milk Greek yogurt
- 1 garlic clove
- ¼ cup fresh dill, plus more for garnish
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil, plus more for serving
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare Ingredients: Roughly chop the cucumbers to measure about 5 cups. Peel the garlic clove and measure out the fresh dill, lemon juice, olive oil, salt, and pepper.
- Blend the Soup: Add the chopped cucumber, Greek yogurt, garlic, dill, lemon juice, olive oil, salt, and black pepper into a blender or food processor. Blend on high speed until the mixture is completely smooth and creamy.
- Adjust Consistency: If the soup is too thick for your liking, add cold water one tablespoon at a time, blending after each addition, until reaching the desired consistency.
- Chill the Soup: Transfer the blended soup to a container and refrigerate for at least 1 hour. This chilling step is optional but recommended to allow the flavors to meld and the soup to taste best served cold.
- Serve and Garnish: Stir the chilled soup before serving. Garnish with a drizzle of extra-virgin olive oil and a sprinkle of fresh dill. Add additional chopped cucumber if desired for extra texture and visual appeal.
Notes
- This cucumber soup can be made vegan by substituting Greek yogurt with a plant-based yogurt alternative.
- Adjust the garlic quantity to taste if you prefer a milder flavor.
- For a refreshing variation, add a few fresh mint leaves when blending.
- Serve as a starter or a light summer lunch on hot days.
- Best served chilled; however, you can consume it immediately if short on time.
