Prep 10 mins
Cook 1 min
Having tons of fresh dill and a few extra cucumbers on hand, I decided to search Recipe Zaar for a cold cucumber soup to try. However, I just couldn’t find a soup that was quite what I wanted, so I took elements from a few that tickled my fancy and made my own. As always, you can adjust the ingredients to taste, especially the garlic (which can be increased, decreased, or even eliminated) and the dill. I hope you enjoy it... and be sure to leave a comment!
- 2 small cucumbers (about 10 oz)
- 1 cup yogurt (plain)
- 3⁄4 cup buttermilk
- 1 lemon, juice of
- 1 garlic clove
- 1 teaspoon fresh dill
- Cut cucumber into small enough sections to be blended, saving one short (approx. 2 1/2 in) section for later.
- Blend cucumber with yogurt buttermilk, lemon juice, garlic, and dill.
- Cube remaining cucumber and stir into blended mixture. This provides texture to the soup. However, if you would prefer an entirely smooth soup, just blend the cucumber chunk with everything else.
Just what I was looking for tonight...quick & simple cuke soup on this nasty HOT & HUMID summer night. Thank you!