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–+ servings

Cold Cucumber Soup

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Chilling Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 126 kcal

Ingredients
  

  • 2 large cucumbers peeled, seeded, and roughly chopped (reserve a few slices for garnish)
  • 1 garlic clove minced
  • 1 1/2 cups plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 4 tablespoons fresh dill chopped
  • 3 tablespoons fresh basil leaves roughly chopped
  • 3 tablespoons fresh parsley leaves roughly chopped
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Place the chopped cucumbers and minced garlic in a blender. Add the Greek yogurt, lemon juice, olive oil, dill, basil, and parsley. Blend until the mixture is very smooth. Stir in salt and pepper to taste.
  • Pour the soup into a container and chill in the refrigerator for at least 1-4 hours to let the flavors blend. When ready to serve, pour into bowls and garnish with the reserved cucumber slices and a light drizzle of extra olive oil if desired.

Nutrition

Calories: 126kcalCarbohydrates: 5gProtein: 6gFat: 9gSaturated Fat: 1gSodium: 22mgFiber: 1g
Keyword Cold Cucumber Soup
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