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Cold Cucumber Soup

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A smooth and refreshing chilled cucumber soup blended with creamy yogurt, fresh dill, and a touch of lemon for a light and cooling dish perfect for warm days.

Ingredients

  • 2 large cucumbers, peeled and chopped
  • 1 cup plain Greek yogurt
  • 1/2 cup sour cream
  • 1 clove garlic, minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 2–4 tablespoons cold water (to adjust consistency)

Instructions

  1. Peel and roughly chop the cucumbers, removing seeds if overly watery.
  2. Add cucumbers, Greek yogurt, sour cream, garlic, dill, lemon juice, and olive oil to a blender.
  3. Blend until completely smooth and creamy.
  4. Season with salt and black pepper to taste.
  5. Add cold water a tablespoon at a time if needed to reach desired consistency.
  6. Transfer to a container and refrigerate for at least 1 hour before serving.
  7. Stir well before serving and garnish with extra dill or a drizzle of olive oil if desired.

Notes

  • Remove cucumber seeds to prevent excess wateriness.
  • Add fresh mint for a brighter flavor variation.
  • Use all Greek yogurt for a thicker, richer texture.
  • Store in the refrigerator for up to 2 days and stir before serving.
  • Do not freeze, as texture may change after thawing.

Nutrition

Find it online: https://cookedbymaya.com/cold-cucumber-soup/