Description
A refreshing and creamy soup perfect for hot summer days, made with cucumbers, yogurt, and fresh herbs.
Ingredients
Scale
- 2 large cucumbers, peeled and chopped
- 2 cups plain Greek yogurt
- 1 cup vegetable broth or water
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- Salt and pepper to taste
- Lemon juice to taste
- Chopped cucumber and herbs for garnish
Instructions
- In a blender, combine the chopped cucumbers, Greek yogurt, vegetable broth, olive oil, minced garlic, dill, and mint.
- Blend until smooth and creamy. If the soup is too thick, add more vegetable broth or water to reach desired consistency.
- Season with salt, pepper, and lemon juice to taste. Blend again to combine.
- Chill the soup in the refrigerator for at least 1 hour to allow flavors to meld.
- Serve cold, garnished with chopped cucumber and fresh herbs.
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.
- Prep Time: 10
- Category: Soup
- Method: Blender
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4
- Sodium: 200
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 10
- Fiber: 1
- Protein: 7
Keywords: cold cucumber yogurt soup, refreshing soup, summer soup, Greek yogurt soup, chilled soup recipe