Chilled Cucumber Soup

This refreshing Chilled Cucumber Soup is the perfect springtime appetizer, offering a creamy blend of cucumbers, yogurt, and dill. Ideal for warm days, this light yet satisfying dish is sure to impress with its cool and invigorating flavors.

Prep time: 15 minutes
Cook time:
Serves: 4

Ingredients

3 large cucumbers, peeled and seeded

2 cups plain Greek yogurt

1/2 cup fresh dill, chopped

1/4 cup fresh mint leaves

3 cloves garlic, minced

1/4 cup fresh lemon juice

1 tablespoon olive oil

Salt to taste

Pepper to taste

Instructions

1. Peel and seed the cucumbers, then cut them into chunks.

2. In a blender, combine the cucumber chunks, Greek yogurt, dill, mint leaves, minced garlic, and lemon juice. Blend until smooth.

3. With the blender still running, slowly add the olive oil and continue blending until well combined.

4. Season the soup with salt and pepper to taste.

5. Chill the soup in the refrigerator for at least 1 hour before serving.

6. Serve cold, garnished with additional dill or mint, if desired.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

This soup is served chilled and does not require reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.