Description
A refreshing Cold Cucumber Soup that’s perfect for hot days, blending creamy yogurt with fresh herbs and tangy lemon.
Ingredients
Scale
2 large cucumbers
optionally peeled and diced
1 cup plain yogurt
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 green onion
coarsely chopped
2 tablespoons fresh dill
coarsely chopped
2 tablespoons fresh parsley
coarsely chopped
water
salt to taste
Instructions
- In a blender, combine the cucumbers, yogurt, lemon juice, Dijon mustard, green onion, dill, and parsley.
- Blend until smooth and creamy, adding water to reach desired consistency.
- Season with salt to taste and blend again to mix.
- Chill the soup in the refrigerator for at least 30 minutes before serving.
- Serve cold, garnished with additional herbs if desired.
Notes
Feel free to adjust the consistency by adding more or less water. This soup can be garnished with extra chopped cucumbers or herbs for added presentation.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 120 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 5 mg
Keywords: Cold Cucumber Soup, cucumber soup, summer recipes, cold soups, yogurt soup