Simple Cucumber Soup
This refreshing and light cucumber soup is perfect for warm days. It’s easy to prepare and highlights the natural flavors of cucumber with a blend of herbs, making it an ideal starter or light meal.
Equipment
- 1 blender or food processor
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 mixing bowl
- 4 serving bowls
Ingredients
- 4 medium cucumbers About 1.5 lbs.
- 1 cup plain yogurt Can substitute Greek yogurt for added creaminess.
- 1 cup vegetable broth
- 2 tablespoons olive oil Can be drizzled on top for serving.
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped Can garnish soup for serving.
- 2 cloves garlic, minced
- to taste salt
- to taste pepper
Instructions
- Start by washing the cucumbers thoroughly. Peel them if desired, then slice them in half lengthwise. Remove the seeds with a spoon and chop the cucumber into smaller pieces.
- In a blender or food processor, combine the chopped cucumbers, yogurt, vegetable broth, olive oil, lemon juice, dill, and garlic. Blend until the mixture is smooth and well combined.
- Taste the soup and season with salt and pepper as desired. Blend again briefly to incorporate the seasoning.
- Once blended, transfer the soup to a mixing bowl and refrigerate for about 10 minutes to chill, enhancing the flavors.
- After chilling, give the soup a gentle stir. Serve it in bowls, garnishing with additional dill or a drizzle of olive oil if desired.
- For added creaminess, you can substitute Greek yogurt for plain yogurt if preferred.
- To enhance the flavor, consider adding a pinch of cumin or coriander before blending.
- This soup can also be enjoyed with croutons or crusty bread for a heartier meal.
Notes
For added creaminess, you can substitute Greek yogurt for plain yogurt.
To enhance the flavor, consider adding a pinch of cumin or coriander.
This soup can also be enjoyed with croutons or crusty bread for a heartier meal.