Cold Cucumber Soup with Yogurt and Dill

🥒 Cold Cucumber Soup with Yogurt and Dill

Perfect for hot summer days, as it doesn’t require cooking and is ready in just 10 minutes.

Ingredients (serves 4):

• 2 large salad cucumbers (about 600–700 g)

• 500 g thick Greek yogurt (you can also use regular liquid yogurt, but Greek gives a wonderfully creamy texture)

• 1–2 cloves of garlic (finely chopped or pressed)

• 1 bunch of fresh dill (about 2–3 tablespoons chopped)

• Juice of half a lemon (for freshness)

• 2–3 tablespoons of olive oil

• Salt and freshly ground black pepper (to taste)

Preparation process:

Preparing the cucumbers: Wash the cucumbers. If they have a thin and indistinct skin, you don’t need to peel them (the skin gives a nice green color). If the skin is bitter or thick, peel them. Cut them in half lengthwise and use a spoon to scrape out the seeds, as they contain too much water.

Cutting/Blending:

– For a completely smooth soup: Cut the cucumbers into larger pieces and put them in a blender along with the yogurt, garlic, lemon juice, olive oil and dill. Blend everything together until smooth.

– For texture (recommended): Blend half of the cucumbers in a blender, and grate or cut the other half into very small cubes. This will give the soup a nice bite.

Seasoning: Season the soup with salt and pepper to taste. If you find it too thick, stir in a few tablespoons of cold water.

Refrigeration: Place the soup in the refrigerator for at least 1 to 2 hours. Cold cucumber soup is best when the flavors blend well, especially the garlic and dill.

Serving suggestion:

Serve the soup in chilled cups or deep plates. Drizzle with a few drops of olive oil, garnish with the remaining dill, and add some crunchy croutons (toasted bread cubes) or chopped walnuts, if desired.

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