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Cucumber Soup July Cold — Classic

Cucumber Soup July Cold — Classic: 5 Refreshing Twists

A refreshing cold cucumber soup perfect for summer days.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 medium cucumbers, peeled and chopped
  • 1 cup plain yogurt
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 tablespoons fresh dill, chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. In a blender, combine cucumbers, yogurt, and vegetable broth.
  2. Add olive oil, dill, garlic, salt, and pepper.
  3. Blend until smooth.
  4. Chill in the refrigerator for at least 1 hour.
  5. Serve cold, garnished with dill.

Notes

  • Use fresh cucumbers for the best flavor.
  • Adjust seasoning to your preference.
  • This soup can be made a day in advance.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Soup
  • Method: Blending
  • Cuisine: Mediterranean
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 5mg

Keywords: Cucumber Soup, Cold Soup, Summer Recipe, Vegan Soup