Time: 20 minutes
INGREDIENTS:
3 large cucumbers, peeled and seeded
1 cup plain Greek yogurt
1/4 cup fresh lemon juice
2 tablespoons chopped fresh dill
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon honey (optional, omit for Passover)
Salt and pepper to taste
1 cup cold water or vegetable broth (adjust consistency as desired)
Optional garnish: sliced cucumber, chopped dill, Greek yogurt drizzle
Serves: 4 People
INSTRUCTIONS:
1. Prepare Cucumbers:
Roughly chop 2 cucumbers and place them in a blender or food processor. Set aside the third cucumber for garnish.
2. Blend Ingredients:
Add Greek yogurt, lemon juice, chopped dill, minced garlic, olive oil, honey (if using), salt, and pepper to the blender with the cucumbers. Blend until smooth.
3. Adjust Consistency:
Depending on your desired consistency, add cold water or vegetable broth to the blender and blend until the soup reaches your preferred thickness. Add more liquid if you prefer a thinner soup.
4. Chill:
Transfer the soup to a bowl or container and refrigerate for at least 1 hour to chill thoroughly.
5. Garnish and Serve:
Before serving, thinly slice the remaining cucumber. Ladle the chilled soup into bowls and garnish with sliced cucumber, chopped dill, and a drizzle of Greek yogurt if desired.
