This cool and creamy cucumber soup is the perfect appetizer or light meal for a hot summer day. With its refreshing flavor and easy preparation, it’s a crowd-pleaser that will leave you craving more.

Ingredients:

  • 5 large cucumbers (peeled, seeded, and chopped)

  • 1 small onion (finely chopped)

  • 2 cloves garlic (minced)

  • 4 cups vegetable broth

  • 1 cup Greek yogurt or cream

  • 3 tablespoons fresh dill (chopped)

  • 2 tablespoons fresh lemon juice

  • Salt and pepper to taste

  • Optional garnishes: additional chopped dill, crème fraîche, chilled cucumber slices

Directions:

  1. In a large pot over medium heat, sauté the onion and garlic in 2 tablespoons of olive oil until softened, about 5 minutes.

  2. Add the chopped cucumbers to the pot and cook for an additional 3-4 minutes.

  3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 10-12 minutes, until the cucumbers are tender.

  4. Remove the soup from heat and allow it to cool slightly before transferring it to a blender or food processor. Blend until smooth. If necessary, return the soup to the pot for reheating.

  5. Stir in the Greek yogurt or cream, fresh dill, and lemon juice. Season with salt and pepper to taste.

  6. Garnish each serving with additional chopped dill, crème fraîche, and chilled cucumber slices if desired. Enjoy your refreshing cucumber soup!