- 500 g Greek yogurt
- 2 Cucumbers
- 1 clove Garlicsliced
- 1 small bunch Fresh mintleaves picked
- 1 small bunch Dillreserve some to serve
- 2 tbsp White wine vinegar
- 1 ½ tsp Celery seedplus a pinch to serve
- Saltto taste
- White pepperto taste
- 100g Feta cheesefinely crumbled
- 1-2 tbsp Olive oilextra-virgin
- Rye Breadthinly sliced
Chilled Cucumber, Dill and Yogurt Soup
This delicious no-cook Chilled Cucumber, Dill and Yogurt Soup is perfect for days when you don’t want to fuss around the kitchen. Fragrant with fresh dill and mint, this luscious soup is best served chilled, allowing time for the flavors to marry. Fresh and wholesome, the soup is delicious with thinly sliced rye bread.
The recipe is beyond simple to prepare, and it all comes together in a food processor or blender in five minutes. Just combine all of the ingredients and blend until smooth and creamy. Thin the soup out if needed and chill. When ready to serve, ladle the chilled soup into bowls. Finish it off with some diced cucumbers, fresh dill, celery seeds, crumbled feta, and a few drops of extra-virgin olive oil. Yummy!
To make the Chilled Cucumber, Dill and Yogurt Soup, you will need the following ingredients:
Steps to make Chilled Cucumber, Dill and Yogurt Soup
Place yogurt, cucumber, garlic, and herbs in food processor
Dice reserved cucumber
I love this simple summer soup! Thanks for saring the recipe!
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