Chilled Cucumber Soup with Dill
The clean, bright flavors of cucumber and dill get extra tang from the cool, smooth yogurt in this chilled soup recipe that’s perfect for a warm summer day or any time you’re looking for something light and refreshing.
4 cups (1 l) roughly diced cucumber (approx. 1 large seedless cuke or 2 large cukes with seeds)*
2 cups (500 ml) plain yogurt
1 cup (250 ml) milk
1 tablespoon fresh dill
salt and pepper to taste
- Peel cucumber if desired or if using normal grocery store cucumbers, whose skin is most likely waxed. If using organic cucumbers, you can leave all or some of the skin for color. Removed seeds from normal seeded cucumbers, or use English-style/seedless/burpless cucumber.
PurÃ©e together all ingredients except the salt and pepper in a blender until soup reaches desired texture.
Taste and then blend to mix in salt and pepper as desired.
Chill for at least one hour before serving. For more intense flavor, chill overnight.