Cold cucumber and yogurt soup with dill
Discover the refreshing blend of cucumber, creamy yogurt, and aromatic dill in this chilled soup. Perfect for a light and tangy summer indulgence.
Ingredients:
- 450g unwaxed cucumbers, plus 8 thin cucumber slices, for garnish
- 1 tablespoon sherry vinegar
- 2 teaspoons kosher salt
- 2 cups whole-milk yogurt
- 1/2 cup heavy cream
- 2 tablespoons coarsely chopped dill
- 4 salad burnet sprigs, for garnish
Instructions:
- Peel half of the cucumbers using a vegetable peeler while leaving the skin on the rest. Cut all the cucumbers in half lengthwise, then remove and discard the seeds. Chop the cucumbers into small pieces. Mix the cucumbers with vinegar and salt in a bowl and let it sit for 30 minutes.Using a slotted spoon, move the cucumbers to a blender or food processor, keeping the liquid aside. Add 2 tablespoons of the cucumber liquid, along with yogurt, cream, and chopped dill to the cucumbers, then blend until a smooth consistency is achieved. If needed, add 1 to 2 tablespoons of the reserved cucumber liquid to adjust the thickness of the soup. Chill the mixture until cold, which takes about 1 hour or up to 1 day. Pour the soup into bowls, add cucumber slices and salad burnet on top, and serve.
Summary:
- Calories: 775 kcal
- Fat: 59 g
- Protein: 23 g
- Carbs: 43 g
- Potassium: 1560 mg
- Magnesium: 128 mg