Description
A refreshing and creamy cold cucumber soup with yogurt and dill, perfect for a light summer meal.
Ingredients
- 2 large cucumbers, peeled and chopped
- 1 cup plain Greek yogurt
- 1/4 cup fresh dill, chopped
- 1/2 cup cold water
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a blender or food processor, combine the cucumbers, Greek yogurt, dill, olive oil, lemon juice, and garlic powder.
- Blend until smooth, adding cold water to reach your desired consistency.
- Season with salt and pepper to taste.
- Chill the soup in the refrigerator for at least 30 minutes before serving.
- Serve cold, garnished with additional dill or a drizzle of olive oil if desired.
Notes
- For a thinner consistency, you can add more cold water or a little bit of milk.
- Make sure to chill the soup thoroughly for the best refreshing taste.
- Use fresh, high-quality yogurt for the best creamy texture.