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Cold Cucumber Soup | Daily Dine

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Cold Cucumber Soup

Cold Cucumber Soup

This chilled cucumber soup recipe is a delicious summer starter or side dish! Fresh herbs, Greek yogurt, and lemon juice make it bright, creamy, and refreshing. Gluten-free.

View original recipe on loveandlemons.com

appetizerside-dishsoupamerican

0

Prep Time: 10 minutes

Total Time: 250 minutes

Servings: 8

Ingredients

6 Persian cucumbers (thinly sliced, reserve a few slices for garnish)

1 1/2 cups plain whole milk Greek yogurt

3/4 cup fresh basil leaves

1/4 cup extra-virgin olive oil (plus more for drizzling)

3 tablespoons fresh lemon juice

2 tablespoons fresh dill (plus more for garnish)

1 garlic clove

3/4 teaspoon sea salt

1/2 teaspoon honey

Freshly ground black pepper

Fresh mint or chives (for garnish)

Instructions

Step 1
In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.
Step 2
Ladle into bowls and drizzle with olive oil. Garnish with the reserved cucumber slices, freshly ground black pepper, and fresh dill, mint, and/or chives. Serve cold.