Cold Cucumber Soup with Yogurt and Dill
This Cold cucumber soup with yogurt and dill is a refreshing, creamy, and tangy dish perfect for hot weather. Made with fresh cucumbers, Greek yogurt, dill, and garlic, this no-cook soup is quick to prepare and best served chilled.It’s light, healthy, and packed with probiotics, making it an excellent choice for a cooling appetizer or a light summer meal.
Ingredients
Main Ingredients:
- 2 large English cucumbers, or 4 Persian cucumbers peeled and chopped
- 1 cup plain Greek yogurt
- ¼ cup fresh dill chopped
- 1 garlic clove minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cold water adjust for desired consistency
Optional Additions:
- ½ avocado for extra creaminess
- ¼ cup fresh mint for an herbal twist
- ¼ cup feta cheese for a salty contrast
- ¼ teaspoon cumin for a hint of warmth
- A pinch of red pepper flakes for a spicy kick
Instructions
- Prepare the cucumbers: Peel and chop the cucumbers into small pieces. If using large cucumbers with seeds, scoop out the seeds before chopping.
- Blend the ingredients: In a blender, combine cucumbers, Greek yogurt, fresh dill, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth.
- Adjust the consistency: Add cold water gradually until you reach the desired thickness. Blend again.
- Chill before serving: Transfer the soup to a bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Garnish and serve: Top with additional dill, a drizzle of olive oil, or croutons. Serve cold.