Cold Cucumber Soup
This Cold Cucumber Soup is a refreshing escape in every spoonful, blending crisp cucumbers with creamy yogurt and a hint of zesty dill. With just 10 minutes of prep and a few hours to chill, it’s effortless yet elegant, ideal for busy days or impromptu gatherings.
Equipment
- blender
Ingredients
- 6 Persian cucumbers, thinly sliced, reserve a few slices for garnish
- 1½ cups plain whole milk Greek yogurt
- ¾ cup fresh basil leaves
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, plus more for garnish
- 1 garlic clove
- ¾ teaspoon sea salt
- ½ teaspoon honey
- Freshly ground black pepper
- Fresh mint or chives, for garnish
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.
- Ladle into bowls and drizzle with olive oil.
- Garnish with the reserved cucumber slices, freshly ground black pepper, and fresh dill, mint, and/or chives.
- Serve cold.
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