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Cold Cucumber Soup

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A light and refreshing chilled cucumber soup blended with Greek yogurt, sour cream, fresh dill, and lemon juice for a cool, creamy dish perfect for warm days.

Ingredients

  • 3 large cucumbers, peeled and chopped
  • 1 cup plain Greek yogurt
  • 1/2 cup sour cream
  • 1 clove garlic
  • 2 tablespoons fresh dill
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup cold water (if needed for thinning)

Instructions

  1. Peel and roughly chop the cucumbers. Scoop out large seeds if necessary for a smoother texture.
  2. Add cucumbers, Greek yogurt, sour cream, garlic, dill, lemon juice, olive oil, salt, and black pepper to a blender.
  3. Blend until smooth and creamy.
  4. If the soup is too thick, add cold water a little at a time until desired consistency is reached.
  5. Taste and adjust seasoning as needed.
  6. Transfer to a container and refrigerate for at least 1–2 hours until thoroughly chilled.
  7. Stir before serving and garnish with extra dill, a drizzle of olive oil, or thin cucumber slices if desired.

Notes

  • Peeling cucumbers creates a smoother texture, but thin-skinned cucumbers can be left unpeeled.
  • Fresh mint can be added for a brighter herbal flavor.
  • Add a small piece of jalapeño for gentle heat.
  • For a dairy-free version, substitute plant-based yogurt and sour cream alternatives.
  • Not recommended for freezing, as texture may become watery after thawing.
  • Store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://recipesbyliza.com/cold-cucumber-soup/