Cold Cucumber Soup with Yogurt and Dill
Cold Cucumber Soup with Yogurt and Dill is the ultimate refreshing dish for hot summer days. This no-cook soup features crisp cucumbers blended with creamy Greek yogurt and fragrant dill, creating a delightful balance of flavors and textures. In just 10 minutes, you can whip up this healthy, probiotic-rich treat that serves perfectly as an appetizer or a light meal. Enhance your dining experience with customizable toppings like fresh herbs or croutons, making it versatile for any occasion. Enjoy this cool and creamy soup to elevate your warm-weather dining!
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Ingredients
Scale
- 2 large English cucumbers or 4 Persian cucumbers (peeled and chopped)
- 1 cup plain Greek yogurt
- 1/4 cup fresh dill (chopped)
- 1 garlic clove (minced)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 avocado (for extra creaminess)
- 1/4 cup fresh mint (for an herbal twist)
- 1/4 teaspoon cumin (for a hint of warmth)
- A pinch of red pepper flakes (for a spicy kick)
Instructions
- Peel and chop the cucumbers into small pieces, removing seeds if using large varieties.
- In a blender, combine the chopped cucumbers, Greek yogurt, dill, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth.
- Gradually add cold water while blending to achieve desired consistency.
- Transfer to a bowl and refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with extra dill or a drizzle of olive oil before serving cold.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg