Serves 4
45 min
Chilled Cucumber Soup with Organic Greek Yogurt
Recipe GLPRc426513e1ba09f
This refreshing chilled cucumber soup combines fresh cucumbers, aromatic dill, and creamy Greek yogurt for a light Mediterranean appetizer. The vegetables are blended until silky smooth, then chilled to develop a thick, luxurious texture. Finished with a bright squeeze of lemon juice and a drizzle of extra virgin olive oil, it's the perfect starter for a summer meal.
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Ingredients
3 medium organic cucumbers, peeled and roughly chopped
1½ cups plain organic Greek yogurt
¼ cup extra virgin olive oil, plus 1 teaspoon reserved for garnish
1 garlic clove, minced
½ cup diced onion
2 tablespoons fresh dill, snipped
3 tablespoons fresh lemon juice
2 tablespoons chopped scallions
Salt and fresh ground black pepper to taste
Directions
In a blender, combine the chopped cucumbers, Greek yogurt, minced garlic, diced onion, fresh dill, lemon juice, and ¼ cup olive oil. Blend on high speed until the mixture reaches a completely smooth, creamy consistency, about 2–3 minutes.
Transfer the blended soup to a bowl or pitcher and refrigerate for at least 30 minutes, or up to several hours, to allow the soup to chill completely and develop a thicker, more luxurious texture.
Just before serving, taste the soup and season generously with salt and fresh ground black pepper to your preference.
Ladle the soup into chilled bowls. Drizzle each serving with a small amount of the reserved olive oil and garnish with chopped scallions. Add extra diced cucumber or onion on top if desired.
