Cucumber Soup Recipe

A refreshing and light cucumber soup, perfect for a hot day.

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Prep Time 15 mins

Total Time 15 mins

Course Soup

Cuisine International

Servings servings

Calories 80 kcal

Equipment

Blender
Knife
Cutting board

Ingredients:

Main Ingredients

2 large Cucumbers peeled and chopped
1 cup Greek Yogurt
1 clove Garlic minced
1 tbsp Dill chopped
1 tbsp Olive Oil
to taste Salt
to taste Black Pepper

Instructions:

1. Peel and chop the cucumbers.
2. In a blender, combine cucumbers, Greek yogurt, garlic, dill, and olive oil.
3. Blend until smooth.
4. Season with salt and black pepper to taste.
5. Chill in the refrigerator for at least 1 hour before serving.

Notes:

For a richer flavor, let the soup chill overnight.

Nutrition value:

Calories: 80kcalCarbohydrates: 10gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 5mgSodium: 50mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 100mgIron: 0.5mg

Keywords:

Keyword Cold, Cucumber, Soup

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