Ingredients
Scale
- 2 large cucumbers, peeled and diced
- 1 cup plain yogurt
- 1/2 cup vegetable broth
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Blend cucumbers in a blender until smooth.
- Add yogurt, vegetable broth, dill, and lemon juice.
- Season with salt and pepper.
- Blend again until well combined.
- Chill in the refrigerator for at least an hour.
- Serve cold, garnished with extra dill if desired.
Notes
- Use fresh cucumbers for the best flavor.
- This soup can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Chilled Cucumber Soup, Summer Soup, Cold Soup