Description
A refreshing and light Simple Cucumber Soup made with fresh cucumbers, creamy yogurt, and vibrant herbs, perfect for a cool appetizer or a healthy snack. This easy no-cook recipe combines wholesome ingredients blended to smooth perfection and chilled to enhance the flavors.
Ingredients
Scale
Main Ingredients
- 4 medium cucumbers (about 1.5 lbs)
- 1 cup plain yogurt (Greek yogurt can be used for added creaminess)
- 1 cup vegetable broth
- 2 tablespoons olive oil (plus extra for drizzling)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Cucumbers: Wash cucumbers thoroughly. Peel if preferred, then slice each cucumber in half lengthwise. Use a spoon to scoop out and discard the seeds, then chop the cucumber flesh into smaller pieces for easier blending.
- Blend Ingredients: Add the chopped cucumbers, yogurt, vegetable broth, olive oil, lemon juice, chopped dill, and minced garlic into a blender or food processor. Blend until the soup achieves a smooth and creamy texture.
- Season Soup: Taste the blended soup and add salt and pepper according to your preference. Blend briefly again to incorporate the seasoning evenly.
- Chill Soup: Transfer the soup to a mixing bowl and refrigerate for about 10 minutes. Chilling helps to meld the flavors and improve the refreshing taste.
- Serve: Stir the soup gently after chilling. Pour into individual bowls and garnish with additional fresh dill and a drizzle of olive oil if desired. Enjoy immediately.
- Optional Creaminess: For a richer texture, substitute plain yogurt with Greek yogurt when preparing the soup.
- Optional Flavor Enhancements: Before blending, add a pinch of cumin or coriander for a subtle spice twist that complements the fresh cucumber taste.
- Serving Suggestions: Serve the soup with crunchy croutons or crusty bread for extra texture and a more filling meal experience.
Notes
- This soup is best served chilled but can be enjoyed at room temperature if preferred.
- Peeling cucumbers is optional; leaving the skin on provides extra fiber and nutrients.
- Use fresh garlic and dill for the best flavor.
- Adjust the consistency by adding more or less vegetable broth depending on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For a vegan version, substitute yogurt with a plant-based alternative such as coconut yogurt or cashew cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup, Appetizer
- Method: No-cook, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: ninety five kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 5 mg
Keywords: cucumber soup, cold soup, yogurt soup, healthy soup, summer soup, vegetarian soup, easy soup recipe