AuthorErikaDifficultyBeginnerA cool, creamy cucumber soup with Greek yogurt, sour cream, lemon, garlic, and fresh dill. Simple, no-cook, and best served very cold on a hot summer day.
Prep the cucumbers.
Partially peel the cucumbers, leaving about 25% of the skin on for color and texture. Slice lengthwise. I usually leave the seeds in, but if your cucumbers are especially seedy or watery, you can scoop them out before blending. Roughly chop.
Blend.
Add all of the ingredients to a blender and blend until smooth.
Adjust.
Taste and adjust with more salt, lemon juice, dill, or pepper. If the soup is thicker than you like, blend in a splash of cold water. Or sometimes I add a few ice cubes to speed up the next step.
Chill.
Refrigerate until very cold, at least 1 hour.
Serve.
Serve chilled, topped with extra dill, thin cucumber slices, black pepper, or a drizzle of olive oil.
Notes
Leaving some of the peel on gives the soup a pale green color and a little more cucumber flavor. If the cucumber skins are tough or bitter, peel more heavily.
For the smoothest texture, use a high-speed blender. If using a food processor or immersion blender, the soup may be a little more rustic, which is fine. For an extra-silky soup, pour it through a fine mesh strainer. You can discard the solids, or do what I like to do: add some of the strained pulp back in until the texture feels right — smooth, but still with a little body.
Add or sub basil and cilantro or other herbs in place of dill.
