Cucumber Soup
Try this cold, creamy, and dreamy soup for your next lunch break—no cooking needed!
Ingredients
- 2 large English cucumbers peeled, seeded, and chopped
- 16 ounces plain Greek yogurt
- 1 tablespoon extra-virgin olive oil plus extra for serving
- 2 tablespoons chopped white onion
- 2 tablespoons fresh lemon juice
- 2 teaspoons minced garlic
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh dill chopped (plus extra for garnish)
Instructions
- 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.
Nutrition
Calories: 99kcalCarbohydrates: 7gProtein: 10gFat: 3gSaturated Fat: 1gSodium: 36mgFiber: 1g
Tried this recipe?Let us know how it was!