Description
A vibrant and creamy chilled soup made with fresh cucumbers, tangy Greek yogurt, and aromatic dill. Perfect as a light lunch or a refreshing appetizer during the summer heat.
Ingredients
Scale
- 2 large English cucumbers, chopped
- 1 cup Greek yogurt, plain
- 2 tablespoons lemon juice
- 1/4 cup fresh dill, chopped
- 1 small clove garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Wash and chop the cucumbers into rough chunks.
- Place cucumber, Greek yogurt, and lemon juice in a high-speed blender.
- Add the fresh dill and minced garlic to the blender.
- Blend on high until the mixture is completely smooth and silky.
- While blending on low, slowly drizzle in the olive oil to emulsify.
- Stir in salt and black pepper; adjust acidity with more lemon if needed.
- Pour into a container and refrigerate for at least 1 hour before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean