Beat the summer heat with this refreshing chilled cucumber yogurt soup. Made with fresh cucumbers, tangy yogurt, and a touch of dill, this soup is perfect for hot days when you want something light and cooling. Serve it as a starter or a main dish for a refreshing and healthy meal. Ready in just 20 minutes, this soup is a great way to make use of garden-fresh cucumbers and is sure to be a hit with friends and family.
Ingredients
- 2 large cucumbers
- 2 cups plain yogurt
- 1/4 cup fresh dill, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Extra virgin olive oil, for garnish
Directions
- Peel and seed the cucumbers, then dice them into small pieces.
- In a blender or food processor, combine the diced cucumbers, yogurt, fresh dill, minced garlic, and lemon juice. Blend until smooth.
- Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
- Transfer the soup to a bowl or container and refrigerate for at least 1 hour to chill.
- Before serving, taste the soup and adjust the seasoning if necessary.
- Ladle the chilled soup into bowls and drizzle with a little extra virgin olive oil for garnish.
- Serve cold and enjoy!
- Note: You can also garnish the soup with fresh dill leaves or cucumber slices, if desired.
