Cucumber Soup Recipe
This easy cucumber soup is a cold soup made with fresh cucumbers, dill, lemon in a Greek yogurt base. It takes all of 10 minutes to prep!
Servings: 4 servings
Equipment
Ingredients
- 2 large cucumbers roughly chopped (about 5 cups), plus more for garnish
- 1 ½ cups whole milk Greek yogurt
- 1 garlic clove
- ¼ cup fresh dill plus more for garnish
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil plus more for serving
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the chopped cucumber, Greek yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper to a blender or food processor.
- Blend until smooth and creamy. If the soup is too thick, add cold water 1 tablespoon at a time until you reach your desired consistency.
- Chill in the refrigerator for at least 1 hour for the flavors to meld (optional but recommended).
- Stir before serving. Garnish with a drizzle of olive oil and extra dill.
Notes
Storage: Stored in an airtight container in the fridge, this soup will last about 3 days. Eat it cold!
Nutrition
Calories: 98kcal | Carbohydrates: 7g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 323mg | Potassium: 330mg | Fiber: 1g | Sugar: 5g | Vitamin A: 332IU | Vitamin C: 10mg | Calcium: 112mg | Iron: 1mg
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