Try this cold, creamy, and dreamy soup for your next lunch break—no cooking needed!
In a blender, add the chopped cucumbers, Greek yogurt, olive oil, onions, lemon juice, garlic, salt, and pepper. Blend until smooth.
Taste and add extra salt or lemon juice if needed.
Transfer the soup to a bowl, stir in the chopped dill, cover, and chill in the refrigerator for at least 1 hour. Serve cold with an extra drizzle of olive oil and a sprinkle of dill.