With the arrival of summer’s hot weather, you might be getting creative with different ways to cool off. Try out this chilled cucumber soup, made with greek yogurt. It’s a refreshing, creamy, tangy dish you can enjoy on a particularly warm afternoon or evening. Serve it as an appetizer or a palette cleanser along with your favorite grill fare – or, enjoy it on it’s own!
This recipe calls for greek yogurt. For vegans or those who are lactose intolerant, any type of unsweetened greek-style or thick yogurt will work great in this recipe.
1 large cucumber
1 cup unsweetened greek yogurt
1 clove garlic
1 T fresh or dried dill weed
1 T lime juice
½ tsp salt or to taste
A sprinkle of dill weed
A dollop of yogurt
Thinly sliced cucumbers
Dice your shallot and garlic clove. Set them aside.
Peel your cumber and remove the seeds. Chop into medium-sized chunks and set aside.
In a blender or food processor, add the diced shallots and garlic. Add your cucumber, greek yogurt, dill weed, lime juice and salt.
Blend the soup until it is smooth.
Transfer the soup into the fridge, in an airtight container and allow it to cool for 30 minute to an hour. Serve and enjoy!