Description
Chilled Cucumber Soup (No-Cook) is a delightful and refreshing dish perfect for hot summer days. This easy-to-make soup combines vibrant cucumbers, creamy yogurt, and zesty herbs, creating a cooling experience that will tantalize your taste buds. With its beautiful green hue and smooth texture, this no-cook recipe is not only visually appealing but also a fantastic way to impress your guests. Enjoy it as a light appetizer or a satisfying lunch that celebrates fresh flavors and simplicity.
Ingredients
Scale
- 2 cups fresh cucumbers, peeled and chopped
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice (freshly squeezed)
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Instructions
- Prepare Your Ingredients: Rinse and chop the cucumbers into large chunks.
- Blend: In a blender or food processor, combine cucumbers, yogurt, dill, lemon juice, garlic, salt, pepper, and olive oil. Blend until smooth.
- Taste Test: Adjust seasoning if needed before serving.
- Chill: Transfer to an airtight container and refrigerate for at least 30 minutes.
- Serve: Ladle into bowls or glasses and garnish with additional dill or diced vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Modern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg