Ingredients
- Fresh Cucumbers: The star of the show, choose firm and unblemished cucumbers.
- Plain Yogurt: Adds creaminess and a tangy flavor. Greek yogurt works well for a thicker consistency.
- Fresh Dill: Essential for that distinctive aroma and taste.
- Lemon Juice: Brightens the flavors and adds a zesty kick.
- Garlic: Just a clove or two for a subtle savory note.
- Olive Oil: A drizzle adds richness.
- Salt and Pepper: To taste, enhancing all the other flavors.
- Optional: A splash of vegetable broth or water to adjust the consistency.
Instructions
- Wash and peel the cucumbers. Roughly chop them into smaller pieces.
- In a blender, combine the chopped cucumbers, yogurt, fresh dill, lemon juice, garlic, and olive oil. Blend until smooth and creamy.
- Pour the blended mixture into a bowl or container. Cover and refrigerate for at least 2 hours.
- Before serving, taste the soup and season with salt and pepper. Garnish with fresh dill or cucumber slice and serve chilled.
Notes
- For a creamier soup, add avocado.
- Spice it up with a pinch of red pepper flakes.
- Experiment with herbs like mint or parsley.
- Add spinach or kale for extra nutrients.
- Use lime juice for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120 Kcal
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg