Quick and Easy Chilled Cucumber and Dill Soup

Prep Time 10

Total Time 10

Servings 4

4 cups English Cucumbers Roughly chopped. Do not peel if you want a vibrant green color.
1 cup Plain Yogurt Greek yogurt or regular plain yogurt works well.
0.25 cup Fresh Dill Loosely packed, roughly chopped. Plus extra for garnish.
2 stalks Green Onion Roughly chopped.
3 tbsp Extra Virgin Olive Oil High quality for best flavor.
2 tbsp Lemon Juice Freshly squeezed.
1 clove Garlic Peeled and smashed.
1 tsp Salt Adjust to taste.
0.25 tsp Black Pepper Freshly ground.

Place the 4 cups chopped cucumber, 1 cup plain yogurt, 0.25 cup fresh dill, 2 stalks green onion, 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 clove garlic, 1 tsp salt, and 0.25 tsp black pepper into a high-powered blender.
Blend the ingredients on high for 1 to 2 minutes until completely smooth and creamy.
Transfer the mixture to a large bowl or airtight container, cover tightly, and refrigerate for at least 2 hours to chill and allow the flavors to meld.
Pour the chilled pureed soup into bowls, garnishing with a drizzle of olive oil and an extra sprig of fresh dill before serving.