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:
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5 large cucumbers (peeled, seeded, and chopped)
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1 small onion (finely chopped)
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2 cloves garlic (minced)
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4 cups vegetable broth
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1 cup Greek yogurt or cream
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3 tablespoons fresh dill (chopped)
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2 tablespoons fresh lemon juice
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Salt and pepper to taste
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Optional garnishes: additional chopped dill, crème fraîche, chilled cucumber slices
Directions:
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In a large pot over medium heat, sauté the onion and garlic in 2 tablespoons of olive oil until softened, about 5 minutes.
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Add the chopped cucumbers to the pot and cook for an additional 3-4 minutes.
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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.
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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.
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Stir in the Greek yogurt or cream, fresh dill, and lemon juice. Season with salt and pepper to taste.
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Garnish each serving with additional chopped dill, crème fraîche, and chilled cucumber slices if desired. Enjoy your refreshing cucumber soup!
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