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Chilled Cucumber Dill Soup Recipe (Easy Summer Meal)

Fresh Chilled Cucumber Dill Soup

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Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients
  

  • 2 whole Large cucumbers peeled, seeded, and roughly chopped
  • 1 whole Medium zucchini roughly chopped
  • 1/4 cup Fresh dill plus extra for garnish
  • 1/2 cup Plain Greek yogurt or sour cream
  • 2 tbsp Extra virgin olive oil plus more for drizzling
  • 2 tbsp Lemon juice freshly squeezed
  • 1 clove Garlic minced
  • 1 tsp Sea salt to taste
  • 1/2 tsp Black pepper freshly ground
  • 1/4 tsp Chili flakes for garnish

Instructions
 

  • Roughly chop the peeled cucumbers and zucchini into manageable pieces.
  • In a high-speed blender, combine the cucumbers, zucchini, fresh dill, Greek yogurt, olive oil, lemon juice, garlic, sea salt, and black pepper.
  • Blend on high speed until the mixture is completely smooth and creamy. If the soup is too thick, add a tablespoon of cold water until it reaches your desired consistency.
  • Transfer the soup to an airtight container, cover, and refrigerate for at least 2 hours to allow the flavors to meld and chill thoroughly.
  • Ladle the chilled soup into bowls. Garnish with a drizzle of olive oil, a pinch of black pepper, extra fresh dill, and chili flakes before serving.