Easy Cold Cucumber Soup
A refreshing, no-cook cucumber soup that is perfect for hot summer days and outdoor gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 large cucumbers, peeled and diced
- 1 cup Greek yogurt
- 1 cup vegetable broth
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a blender, combine the peeled and diced cucumbers, Greek yogurt, vegetable broth, chopped dill, lemon juice, salt, and pepper.
- Blend until the mixture is smooth and creamy.
- Chill the soup in the refrigerator for at least 30 minutes.
- Serve cold, garnished with additional dill if desired.
Notes
For a lighter version, substitute regular yogurt with low-fat yogurt or almond milk for a dairy-free option. Consider adding garlic powder or a splash of white wine vinegar for extra flavor.
Find it online: https://breakfastrecip.com/easy-cold-cucumber-soup/