Creamy Cold Cucumber Soup with Fresh Dill and Garlic
A refreshing, no-cook chilled soup featuring crisp cucumbers, tangy Greek yogurt, and aromatic fresh dill. Perfect for hydrating on hot summer days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Ingredients
Scale
- 2 large English cucumbers, peeled and seeded
- 1 cup Greek yogurt
- 1/2 cup fresh dill, chopped
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Peel and seed the cucumbers, then chill them in the refrigerator for 30 minutes.
- Place garlic and lemon juice in a blender and pulse until combined.
- Add Greek yogurt and olive oil to the blender and blend until smooth.
- Add the chilled cucumbers and half of the fresh dill; blend on high until creamy.
- Season with sea salt and black pepper to taste.
- Stir in the remaining fresh dill by hand to maintain texture.
- Chill for another hour before serving in cold bowls.