Cold Cucumber Yogurt Dill (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 large English cucumbers or 4 Persian cucumbers, peeled and chopped
02 -
1 cup plain Greek yogurt
03 -
¼ cup fresh dill, chopped
04 -
1 garlic clove, minced
05 -
2 tablespoons lemon juice
06 -
2 tablespoons olive oil
07 -
½ teaspoon salt
08 -
¼ teaspoon black pepper
09 -
½ cup cold water (adjust for desired consistency)
→ Optional Additions
10 -
½ avocado, for extra creaminess
11 -
¼ cup fresh mint, for an herbal twist
12 -
¼ cup feta cheese, for a salty contrast
13 -
¼ teaspoon cumin, for a hint of warmth
14 -
A pinch of red pepper flakes, for a spicy kick
# Step-by-Step Directions:
01 -
Peel and chop the cucumbers into small pieces. If using large cucumbers with seeds, scoop out the seeds before chopping.
02 -
In a blender, combine cucumbers, Greek yogurt, fresh dill, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth.
03 -
Add cold water gradually until you reach the desired thickness. Blend again.
04 -
Transfer the soup to a bowl and refrigerate for at least 1 hour to allow the flavors to meld.
05 -
Top with additional dill, a drizzle of olive oil, or croutons. Serve cold.
# Helpful Notes:
01 -
This refreshing soup is perfect for hot weather and can be prepared ahead of time.
02 -
The soup will keep for 2-3 days in the refrigerator in an airtight container.
03 -
For a thinner consistency, add more cold water; for thicker, use less.