Cold Cucumber and Dill Soup

Juliana De la Mora
Juliana De la Mora
This cold soup is ideal for a picnic on the beach or for a hot day.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 cucumbers, peeled and halved, seeded 3 cucumbers, peeled and halved, seeded
  • 1 cup Greek yogurt, preferably 250g, unsweetened
  • 1 tablespoon lime juice 1 tablespoon lime juice
  • 3 green onions, with the green and white parts chopped
  • 3 tablespoons fresh dill, chopped
  • 1 clove garlic, finely chopped 1 clove garlic, finely chopped
  • 1 teaspoon salt 1 teaspoon salt
  • 1/4 teaspoons pepper 1/4 teaspoons pepper
  • 1 cup vegetable broth
  • 2 tablespoons olive oil 2 tablespoons olive oil
Preparation
2h
0 mins
Low
  • Peel and cut the cucumbers in half, remove the seeds.
  • Take 5 of the halves and cut them into large pieces and place in a bowl.
  • Add the yogurt, lemon juice, chopped green onion, dill, garlic, salt, and pepper.
  • Stir and cover with a wrap and set aside for 1 hour.
  • Cut the remaining cucumber into cubes and set aside.
  • In a blender, puree the cucumber mixture until smooth.
  • With the machine running, add the chicken broth until incorporated, about 30 seconds.
  • Place in another container and cover. Refrigerate for 2 hours.
  • Just before serving, sprinkle with the diced cucumber and olive oil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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