Description
A chilled cucumber soup with yogurt, lemon and dill. Light, creamy and refreshing for warm days.
Ingredients
Scale
- 2 large cucumbers, diced
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 green onion, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- Water as needed
- Salt to taste
Instructions
- Wash and dice the cucumbers, peel if desired.
- Chop the green onion, dill and parsley.
- Add cucumbers, yogurt, lemon juice, Dijon mustard, green onion, dill and parsley to a blender.
- Add a small amount of water and blend until smooth.
- Gradually add more water to reach desired consistency.
- Season with salt and blend briefly again.
- Transfer to a container and refrigerate for at least 1 hour before serving.
- Optionally strain through a sieve for a smoother texture.
Notes
- Chill for at least 1 hour for best flavor.
- Strain for a smoother texture if desired.
- Substitute tarragon for dill for a different herbal note.
- Prep Time: 10 minutes
- Category: Soup
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 75
- Sugar: 7.1g
- Sodium: 66mg
- Fat: 1g
- Saturated Fat: 0.7g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 11.3g
- Fiber: 1.2g
- Protein: 5g
- Cholesterol: 4mg