Cold Cucumber Soup Recipe

Cold Cucumber Soup Recipe

Ingredients:

– 4 large cucumbers, peeled and roughly chopped
– 1 cup plain Greek yogurt
– 1 clove garlic, minced
– 1/4 cup fresh dill, chopped (plus extra for garnish)
– 2 tablespoons fresh lemon juice
– 1/4 cup olive oil (plus extra for drizzling)
– Salt and freshly ground black pepper, to taste
– 1/4 cup walnuts, chopped (optional, for garnish)
– Thin cucumber slices (for garnish)
– Ice cubes (optional, to chill the soup quickly)

Instructions:

1. **Prepare the Cucumbers:**
– Peel and roughly chop the cucumbers. If they have large seeds, you can scoop them out.

2. **Blend the Soup:**
– In a blender, combine the chopped cucumbers, Greek yogurt, garlic, dill, lemon juice, and olive oil.
– Blend until smooth and creamy. You can add a few ice cubes if you want the soup to be extra cold.

3. **Season:**
– Taste and season with salt and pepper as needed.

4. **Chill:**
– Pour the soup into a large bowl and chill in the refrigerator for at least 1 hour.

5. **Serve:**
– Once chilled, stir the soup and pour it into serving bowls.
– Garnish each bowl with a few thin slices of cucumber, a sprinkle of chopped walnuts, a drizzle of olive oil, and some fresh dill.

6. **Enjoy:**
– Serve the soup cold, and enjoy it as a refreshing appetizer or light meal!

This soup is perfect for hot summer days and pairs well with crusty bread or a light salad. Enjoy!