Description
This refreshing chilled cucumber soup with yogurt is perfect for hot summer days. It’s light, creamy, and packed with flavors, making it a great appetizer or light meal.
Ingredients
Scale
- 4 medium cucumbers, peeled and diced
- 2 cups plain yogurt
- 1/2 cup sour cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup water (optional, for thinning)
- Croutons and fresh dill for garnish
Instructions
- In a blender, combine the diced cucumbers, yogurt, sour cream, olive oil, garlic, dill, lemon juice, salt, and pepper.
- Blend until smooth. If the soup is too thick, add water a little at a time until you reach your desired consistency.
- Taste and adjust seasoning if necessary.
- Chill the soup in the refrigerator for at least 1 hour before serving.
- Serve the soup in bowls, garnished with croutons and additional dill.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
- This soup can be made a day in advance and stored in the refrigerator to allow the flavors to meld.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3
- Sodium: 80
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 10
- Fiber: 1
- Protein: 6
- Cholesterol: 20
Keywords: chilled cucumber soup, yogurt cucumber soup, cold cucumber soup recipe, summer soup, refreshing soup, healthy appetizer