This Cold Cucumber Soup is the epitome of refreshing summer flavors. A vibrant mix of cucumbers, tangy Greek yogurt, and aromatic dill, this soup is perfect for cooling down on a hot day. Not only is it a feast for the eyes with its fresh green hue, but it’s also a breeze to make and packed with nutrients. It’s sure to become a staple for those looking to enjoy a light, healthy, and incredibly tasty meal.
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- 4 medium cucumbers, peeled and chopped
- 1 cup Greek yogurt
- 1/2 cup sour cream
- 2 cups vegetable broth
- 1 clove garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely chopped
Instructions
- In a blender, combine the chopped cucumbers, Greek yogurt, sour cream, vegetable broth, minced garlic, fresh dill, lemon juice, salt, and black pepper.
- Blend until smooth and fully combined.
- Pour the soup into a large bowl, stir in finely chopped red onion, and mix well.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least one hour.
- Before serving, taste and adjust seasoning if necessary.
- Serve cold, garnished with additional dill or cucumber slices if desired.
Nutrition
Serving: 100g | Calories: 120kcal | Carbohydrates: 11g | Protéines: 6g | Fat: 5g | Sucre: 7g