Description
This Cold Cucumber Soup is a refreshing and creamy dish perfect for hot summer days. Made with fresh cucumbers, Greek yogurt, and herbs, it’s a light and flavorful soup that is easy to prepare.
Ingredients
Units
Scale
Cucumbers:
- 6 Persian cucumbers, thinly sliced, reserve a few slices for garnish
Soup Base:
- 1 1/2 cups plain whole milk Greek yogurt
- 3/4 cup fresh basil leaves
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, plus more for garnish
- 1 garlic clove
- 3/4 teaspoon sea salt
- 1/2 teaspoon honey
- Freshly ground black pepper, to taste
Garnish:
- Fresh mint or chives, for garnish
Instructions
- Blend Ingredients: In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and pepper. Blend until smooth.
- Chill: Refrigerate the soup for at least 4 hours to enhance the flavors.
- Serve: Ladle the chilled soup into bowls, drizzle with olive oil, and garnish with cucumber slices, black pepper, and fresh herbs.
Notes
- I like to serve this soup with crusty bread or a side of focaccia.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
