Cold Cucumber Soup

Serving Size: 10

This chilled cucumber soup dish is a delicious summer starter or side dish! Fresh herbs, Greek yogurt, and lemon juice make it bright, creamy, and refreshing.

Recipe by: Love & Lemons

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10

Recipe Serving Size10

Cooking Tools Required

Blender, Cutting board, Mixing bowls, Sharp Knives

Ingredients

2.5 pound Persian cucumber thinly sliced, reserve a few slices for garnish
2 cup 5% Greek yogurt
1 cup fresh basil
1/3 cup extra virgin olive oil more for drizzling
4 tablespoon fresh lemon juice
3 tablespoon fresh dill
1 clove garlic taste and add an extra clove if not strong enough
1 teaspoon sea salt
2/3 teaspoon honey
1/4 teaspoon freshly ground black pepper

For Garnish

Fresh mint or dill, or chives
cucumber sliced

Instructions

In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.
Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

Nutrition