Description
This refreshing cold cucumber soup is perfect for hot summer days. It’s light, creamy, and bursting with flavor, making it an ideal appetizer or light meal.
Ingredients
Scale
- 4 medium cucumbers, peeled and diced
- 1 cup plain yogurt
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup water (optional for desired consistency)
Instructions
- In a blender, combine the diced cucumbers, yogurt, sour cream, garlic, dill, lemon juice, salt, and pepper.
- Blend until smooth. If the soup is too thick, add water gradually until you reach your desired consistency.
- Taste and adjust seasoning if necessary.
- Chill the soup in the refrigerator for at least 30 minutes before serving.
- Serve cold, garnished with additional dill or cucumber slices if desired.
Notes
- For a spicier version, add a pinch of cayenne pepper or a few drops of hot sauce.
- You can also substitute Greek yogurt for a thicker consistency.
- This soup can be made a day in advance and stored in the refrigerator.
- Prep Time: 10
- Category: Soup
- Method: Blender
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4
- Sodium: 50
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 5
- Cholesterol: 15