Cold Cucumber Soup

Name: Cold Cucumber Soup
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: World
Ingredients: Persian cucumbers 6; Greek yogurt 1 ½ cups; Basil ¾ cup; Olive oil ¼ cup; Lemon juice 3 tbsp; Dill 2 tbsp; Garlic 1 clove; Sea salt ¾ tsp; Honey ½ tsp; Black pepper; Fresh herbs

for hot days

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5m
Serves 4
Easy
(1)

Ingredients

	6 Persian cucumbers thinly sliced, save a few slices for garnish
	1 ½ cups Greek yogurt plain, whole milk yogurt
	¾ cup Basil leaves
	¼ cup Olive oil extra-virgin, plus more for drizzling
	3 tbsp Lemon juice
	2 tbsp Dill chopped
	1 clove Garlic
	¾ tsp Sea salt
	½ tsp Honey
	Black pepper freshly ground, to taste
	For garnish:
	Fresh herbs basil, dill, or chives

Nutritional information

267

Calories

21.3g

Fat

11.3g

Carbohydrate

7.6g

Protein

33mg

Cholesterol

474mg

Sodium

Ingredients

6 Persian cucumbers
thinly sliced, save a few slices for garnish
1 ½ cups Greek yogurt
plain, whole milk yogurt
¾ cup Basil
leaves
¼ cup Olive oil
extra-virgin, plus more for drizzling
3 tbsp Lemon juice
2 tbsp Dill
chopped
1 clove Garlic
¾ tsp Sea salt
½ tsp Honey
Black pepper
freshly ground, to taste
For garnish:
Fresh herbs
basil, dill, or chives

Cold Cucumber Soup

Fresh and light, Cold Cucumber Soup is a quick no-cook recipe highlighting the best of summer produce, like cucumbers, basil, dill, and garlic. It takes less than 5 minutes to make, and it’s packed with protein thanks to Greek yogurt, so it’s both filling and refreshing. This luscious soup is the perfect summer dish for hot days.

The whole dish comes together easily: Combine all ingredients in a blender. Blend on high until smooth. Refrigerate until cold. Serve garnished with some cucumber slices, chopped fresh dill and basil, drizzles of extra-virgin olive oil, and a grind or two of fresh black pepper. I guarantee you’ll put this one on repeat. Enjoy!

To make the Cold Cucumber Soup, you will need the following ingredients:

Ingridiens for Cold Cucumber Soup

Steps to make Cold Cucumber Soup

1	Combine ingredients	1
In a blender, combine 6 thinly sliced cucumbers, 1 ½ cups plain whole milk Greek yogurt, ¾ cup fresh basil, ¼ cup extra-virgin olive oil, 3 tablespoons lemon juice, 2 tablespoons chopped dill, 1 garlic clove, ¾ teaspoon sea salt, ½ teaspoon honey, and a few grinds of pepper.
2	Blend	3
Blend as smoothly as possible.
3	Chill	4h
Chill the soup for at least 4 hours.
4	Serve
To serve, divide the chilled soup between bowls. Garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and a few grinds of black pepper. Enjoy!

The best of summer produce - cucumbers, basil and dill - come together in this simple Cold Cucumber Soup. It takes less than 5 minutes to make and will wow your friends and family this season! If you give this recipe a go, remember to tag us @cookmerecipes on Instagram – we love seeing what you've made!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.