This refreshing chilled cucumber yogurt soup is the perfect dish for hot summer days. Light, creamy, and tangy, it combines the cooling effect of cucumber with the richness of Greek yogurt, creating a velvety texture with bursts of fresh flavor from dill, mint, and lemon. A perfect appetizer or light lunch, this soup is not only delicious but also packed with probiotics and hydration, making it a healthy choice. Whether you’re serving it as part of a Mediterranean spread or enjoying it on its own, this soup is sure to impress with its simplicity and delightful taste.
Ingredients:
- 2 large cucumbers, peeled and roughly chopped
- 2 cups plain Greek yogurt
- 1 clove garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup water (optional, for desired consistency)
- Lemon zest (optional, for garnish)
- Extra fresh dill or mint (for garnish)
Instructions:
- In a blender or food processor, add the chopped cucumbers, Greek yogurt, garlic, dill, mint, lemon juice, and olive oil. Blend until smooth and creamy.
- If the soup is too thick for your liking, add a little water to reach the desired consistency.
- Taste and season with salt and pepper as needed.
- Chill the soup in the refrigerator for at least 1 hour before serving to let the flavors meld together.
- When ready to serve, garnish with lemon zest and extra fresh dill or mint for added flavor and presentation.
- Enjoy chilled as a refreshing appetizer or light meal!
