Description
A light and refreshing cucumber soup perfect for warm days, featuring a creamy texture from yogurt and a zesty tang of lemon.
Ingredients
Scale
- 2 large cucumbers, peeled and diced
- 1 small onion, chopped
- 2 cups vegetable broth
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Wash and peel the cucumbers. Dice them into large chunks. Chop the onion. Chill the bowl or blender for best results.
- In a blender, combine the cucumbers, onion, and vegetable broth. Blend until smooth. Add the yogurt, olive oil, lemon juice, salt, and pepper, and blend again.
- Transfer the blended soup to a covered container and chill for at least 60 minutes in the refrigerator.
- Stir the chilled soup for seasoning adjustments, and serve cold in bowls, garnished with dill and a drizzle of olive oil.
Notes
Adjust the salt and lemon juice after chilling for best flavor. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg