Name: Chilled Cucumber Yogurt Soup
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 4-6
Ingredients: 4 large English cucumbers, peeled and roughly chopped; 3 cups plain Greek yogurt; 1/2 cup sour cream; 3 cloves garlic, minced; 1/4 cup fresh dill, chopped, plus more for garnish; 2 tablespoons fresh mint leaves, chopped; 2 tablespoons fresh lemon juice; 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 teaspoon lemon zest; 1/2 teaspoon ground cumin; 2 cups vegetable broth (or cold water); Salt and freshly ground black pepper, to taste

Instructions

Prepare the cucumbers

Peel the cucumbers and cut them in half lengthwise. Using a spoon, scrape out the seeds. Roughly chop the cucumbers into 1-inch pieces and set aside.
Blend the soup base

In a blender, combine 3/4 of the chopped cucumbers, Greek yogurt, sour cream, garlic, dill, mint, lemon juice, olive oil, lemon zest, and cumin. Blend until smooth and creamy, about 1-2 minutes.
Adjust consistency and season

Gradually add the vegetable broth or cold water until you reach your desired consistency. Season with salt and pepper to taste. Blend again briefly to combine.
Chill the soup

Transfer the soup to a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight for the flavors to develop and the soup to chill thoroughly.
Prepare the garnish

Finely dice the remaining cucumber pieces. Mix with a pinch of salt, a drizzle of olive oil, and a sprinkle of fresh dill.
Serve the soup

Just before serving, give the soup a good stir. Ladle into chilled bowls and top with the cucumber garnish. Drizzle with a little olive oil and sprinkle with additional fresh dill.

Chilled Cucumber Yogurt Soup

Ingredients

Instructions

Nutritional Information