A cool soup made with chilled cucumber yoghurt is perfect for warm weather. Combining crisp cucumbers with creamy yogurt, this no-cook soup gives a light and cooling sensation. Garlic, fresh herbs (such mint and dill), lemon juice, and olive oil are examples of enhancements that add layers of flavor and create a pleasing combination of flavors and textures. Ingredients like avocado for extra richness may be used in variation.
This soup is a popular option for a light appetizer or a nutritious snack on hot days because it is not only easy to make but also hydrating and nourishing.

Chilled cucumber yogurt soup is a refreshing dish popular in various cuisines, offering a cool respite on warm days. Here’s a simple recipe you can try:

Ingredients:

• 2 large cucumbers (about 700g total), peeled and chopped
• 2 cups plain yogurt (preferably full fat)
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• 2 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste

Instructions:

Add cut cucumbers, yoghurt, lemon juice, olive oil, dill, garlic, and mint to a blender. Blend until it’s smooth.

Add freshly ground black pepper and salt to taste.

To ensure the flavors combine and the soup is completely chilled, place it in the refrigerator for at least one hour.

Stir the soup and adjust the seasoning if needed before serving.

If preferred, top with a drizzle of olive oil or more chopped herbs and serve chilled.

This soup is versatile and can be adapted with various herbs or garnishes to suit your taste preferences.