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Recipe of Cucumber and Cold Dill Soup
Recipe

Cucumber and Cold Dill Soup

2h
Low
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This cold soup is ideal for a picnic on the beach or for a hot day.
Learn more about Juliana De la Mora

Ingredients

6 portions
  • 3 cucumbers, peeled and cut in half, without seeds
  • 1 cup greek yogurt, preferably 250gr, without sugar
  • 1 tablespoon lemon juice
  • 3 cambray onion, with the green and white chopped part
  • 3 tablespoons dill weed, chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoons black pepper
  • 1 cup vegetable broth
  • 2 tablespoons olive oil

Preparation

Peel and cut the cucumbers in half, remove the seeds.
Take 5 of the halves and cut them into large pieces and put in a bowl.
Add yogurt, lemon juice, chopped onion, dill, garlic, salt and pepper.
Stir and cover with an egapack and reserve for 1 hour.
Cut the rest of the cucumber into cubes and reserve.
In a blender , puree the cucumber mixture until smooth.
With the machine in motion, add the chicken stock until it is incorporated, about 30 seconds.
Put in another container and cover. Go to the refrigerator for 2 hours.
Just before serving, sprinkle with the cucumber in cubes and olive oil.

TIPS

It can be prepared 12 hours in advance.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Ratings (2)
lucia yolanda Alonso
30/05/2018 22:16:20
Esta sopa está súper rica y muy fácil de preparar. La recomiendo muchísimo en días calurosos porque es muy fresca
alejandra david
23/07/2014 15:08:11
A través de Android muy buena, gracias

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