Description
This refreshing cold cucumber soup is a creamy, light, and cooling dish, perfect for hot summer days. Made with fresh cucumbers, yogurt, herbs, and lemon juice, it’s a nutritious and hydrating meal that’s easy to prepare. Enjoy it as a chilled appetizer, a light lunch, or a healthy snack!
Ingredients
Scale
- 2 large cucumbers, optionally peeled and diced
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 green onion, coarsely chopped
- 2 tablespoons fresh dill, coarsely chopped
- 2 tablespoons fresh parsley, coarsely chopped
- Water (as needed)
- Salt to taste
Instructions
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Prepare the Ingredients
- Wash and dice the cucumbers (peeling is optional for a smoother texture).
- Coarsely chop the green onion, fresh dill, and parsley.
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Blend Everything Together
- In a blender or food processor, combine the diced cucumbers, plain yogurt, lemon juice, Dijon mustard, green onion, fresh dill, and parsley.
- Blend until smooth and creamy.
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Adjust the Consistency
- Add water gradually, starting with ¼ cup, until you reach your desired thickness.
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Season and Chill
- Taste the soup and add salt as needed. Blend briefly to incorporate.
- Transfer to a large bowl or pitcher and refrigerate for at least 1 hour.
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Serve and Garnish
- Stir the soup before serving to ensure it is well mixed.
- Garnish with extra chopped herbs or a swirl of yogurt if desired.
- Serve chilled and enjoy!
Notes
- For a thicker texture, use Greek yogurt instead of regular yogurt.
- If you prefer a milder flavor, reduce the lemon juice slightly.
- Add a spicy kick by blending in a pinch of cayenne pepper or black pepper.
- This soup stores well in the refrigerator for up to 3 days, but freezing is not recommended as it alters the texture.
- For a vegan version, replace the yogurt with unsweetened coconut or almond yogurt.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean