This easy and healthy summer soup is perfect for hot days, providing a burst of fresh flavors that are both satisfying and nutritious.
Ingredients
Scale:
4 medium cucumbers, peeled and roughly chopped
1 cup plain yogurt (or vegan yogurt for a dairy-free option)
1 cup vegetable broth (or water for a lighter version)
2 tablespoons olive oil, preferably extra virgin
1 tablespoon lemon juice, freshly squeezed
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper, freshly ground
1/4 cup fresh dill, chopped
1/4 cup fresh mint, chopped
1 garlic clove, minced
Extra dill or mint leaves for garnish
Chopped cucumbers or radishes for added crunch
A drizzle of olive oil to finish
Instructions
Start by peeling and roughly chopping the cucumbers. Remove any seeds if you prefer a smoother texture.
In a high-speed blender, combine the chopped cucumbers, plain yogurt, vegetable broth, olive oil, lemon juice, salt, and black pepper. Blend until smooth and creamy.
Incorporate the fresh dill, mint, and minced garlic into the blender and pulse a few times to mix them in.
Transfer the blended soup to a bowl or an airtight container. Cover and refrigerate for at least 1 hour.
Once chilled, give the soup a good stir to recombine any ingredients that may have settled. Pour into bowls and garnish with additional herbs, chopped cucumbers, or radishes.
