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Cold Cucumber Dill Soup

Close up of wood bowl of cucumber soup with chunky cucumber and red onion garnish. White bowl of cucumber garnish on side.
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EatSimpleFood.com

This cold cucumber dill soup with yogurt is light, refreshing, and incredibly easy to make.  Make cucumber dill soup smooth or chunky by adjusting the cucumber and yogurt blending ratio.

Ingredients

  • 1 small clove garlic
  • ¼ cup shallot, roughly chopped
  • ⅓ cup dill, roughly chopped
  • ⅓ cup parsley, roughly chopped
  • 1 ½ cups (~12 oz) whole milk greek yogurt
  • 1 lemon, juiced
  • ¼ cup olive oil
  • 1 ¼ tsp salt
  • 2 large english cucumbers, halved and seeded - 1 cup finely diced for garnish and the rest chunked
  • ¼ cup red onion, finely diced for garnish

Instructions

  • In a small bowl mix the finely diced cucumber and red onion.
  • Add everything EXCEPT the finely diced cucumber and red onion garnish to a blender and blend until smooth. 
  • Garnish with cucumber and red onion mixture. 
  • Add salt to taste.  The soup will taste better after sitting for a couple hours or overnight.  Happy Soupin'!  Beckie

Notes

  • Blender's work best if the heaver ingredients (i.e. cucumbers) are on the top.  The weight helps push everything else down to blend it easier and faster.

Find it online: https://eatsimplefood.com/cold-cucumber-dill-soup/