Cucumber Soup
If you're looking to cool down on a hot summer day, this cucumber soup is a perfect solution. This chilled soup is light, refreshing, and bursting with flavor—ideal for any casual get-together or just a cozy lunch on your own. Made with fresh cucumbers and a splash of yogurt, it's a fantastic dish that takes only a few minutes to whip up. Trust us, once you try it, you'll be making this all summer long!
Ingredients
- 2 large cucumbers peeled and diced (substitution: zucchini if you’re feeling adventurous!)
- 1 cup plain yogurt or use coconut yogurt for a dairy-free version!
- 1 clove garlic minced (optional for those who like a little kick!)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh mint leaves or dill if you prefer a different flavor
- 1-2 tablespoons of lemon juice for that zing!
Instructions
- Prepare Your Ingredients: Grab your cucumbers, peel them, and crunch them into dice-sized pieces. Give them a rinse and place them in a blender. Don’t forget to reserve a few slices for garnish!
- Mix it Up: In the blender with the cucumbers, add the yogurt, minced garlic (if using), olive oil, lemon juice, and a pinch of salt and pepper. Blend until it's nice and creamy! If it’s too thick for your liking, feel free to add a splash of water.
- Chill Out: Once it's blended, pour the soup into a bowl or container and cover it up. Let it chill in the fridge for about 20 minutes. This is the part where the magic happens—including all those flavors marinating together!
- Give it a Taste: After it’s chilled, take it out and give it a taste. If it needs a bit more zing, feel free to add more salt, pepper, or lemon juice. This is your masterpiece!
- Serve: Pour the soup into bowls, garnish with those reserved cucumber slices, fresh mint leaves, and a drizzle of olive oil. Voilà—your cucumber soup is ready!