Chilled Cucumber Soup
recipe

A refreshing and creamy soup perfect for warm weather. Ready in 10 minutes, serve 4.
Ingredients:
- 2 large cucumbers
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/2 cup fresh dill
- Salt and pepper to taste
- 3/4 cup water (or vegetable broth)
- Olive oil for serving
Instructions:
1. Peel the cucumbers, slice them in half lengthwise, and scoop out the seeds. Chop the cucumbers into small pieces.
2. In a blender, combine the chopped cucumbers, Greek yogurt, lemon juice, minced garlic, dill, salt, and pepper.
3. Add the water or vegetable broth and blend until smooth.
4. Taste and adjust seasoning with more salt or lemon juice if needed.
5. Chill the soup in the refrigerator for at least 30 minutes before serving.
6. Serve cold, drizzled with a little olive oil and garnished with fresh dill.
Nutritional Information (per serving):
Calories: 120
Protein: 4g
Carbohydrates: 8g
Fat: 9g
Fiber: 1g
Sugar: 2g

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