Description
Cold Cucumber Soup is the ultimate summer refresher, offering a light, crisp, and creamy way to cool off during warm days. This chilled soup blends the fresh, hydrating crunch of cucumbers with smooth yogurt, bright herbs, and a hint of citrus for a perfectly balanced, revitalizing flavor. It’s not just a soup; it’s a taste of summer in a bowl, perfect for those moments when you crave something nourishing and cooling.
Ingredients
Scale
Gather these ingredients to make Cold Cucumber Soup:
- 3 large cucumbers, peeled and chopped
- 1 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice (or to taste)
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup cold water (or more for desired consistency)
- Optional: Sliced cucumber, fresh herbs, or lemon zest for garnish
Instructions
Prepare the Ingredients:
- Peel and Chop Cucumbers: Peel the cucumbers and roughly chop them into small pieces. Set aside a few slices for garnish, if desired.
- Mince the Garlic: Finely mince one clove of garlic for a subtle, aromatic flavor.
Blend the Soup:
- Combine Ingredients: In a blender or food processor, add the chopped cucumbers, Greek yogurt, garlic, lemon juice, olive oil, dill, mint, salt, and pepper.
- Blend Until Smooth: Blend on high until the soup is creamy and smooth. If the soup is too thick, add cold water one tablespoon at a time until you reach your desired consistency.
Chill and Serve:
- Chill: Transfer the soup to a bowl or container, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
- Serve: Ladle the soup into bowls and garnish with sliced cucumber, fresh herbs, or lemon zest. Serve cold.
- Prep Time: 15 minutes
Nutrition
- Calories: 120-150kcal