⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

🍽 Ingredients

• 2 cups, peeled and chopped Cucumbers
• 1/2 cup Plain yogurt (Greek or regular)
• 2 tablespoons Fresh dill, chopped
• 1/2 cup Water or vegetable broth
• To taste Salt and pepper

📖 Instructions

1. First things first: Wash and peel your cucumbers. I know, peeling cucumbers seems like a chore, but trust me, it makes a big difference in the soup's texture. Plus, it's way more satisfying than peeling an onion. So put on some music and have fun with it!
2. Next, chop those cucumbers into manageable chunks. Don't stress about making them perfectly uniform—no one's grading you here! Roughly chopped works perfectly fine.
3. Grab your favorite blender (mine is this old thing I got off Craigslist—don't judge!), add in the chopped cucumbers, yogurt, dill, and water or veggie broth. If you're feeling fancy, throw in a tiny squeeze of lime juice for extra zing.
4. Blend it all until its smooth. I prefer my chilled cucumber soup nice and silky, but if you like a little texture, pulse it a few times instead of blending continuously.
5. At this point, we taste and adjust. Need more dill? Throw some more in! Too sour? Add a tiny pinch of sugar to balance. See? Easy peasy!
6. Once you're happy with the taste, strain the soup. This helps get rid of any pesky cucumber fibers that might bother some people. If you don't own a fine-mesh sieve or cheesecloth (tsk tsk), just use a regular sieve and don't sweat the little bits that sneak through.
7. Chill the soup for at least 30 minutes before serving. I know, waiting is hard, but this step makes a world of difference. A good rule of thumb is to chill it for at least 3 hours, if you have the patience.
8. Garnish and serve! A sprinkle of fresh dill is always a nice touch. You can also add a swirl of cream (if you're not vegan) or some toasted nuts for extra oomph. Serve in pretty bowls, because presentation matters, people!

📝 Notes

• Feel free to add a squeeze of lime juice for extra brightness.
• If you don't have a fine-mesh sieve, you can use a regular sieve; just expect a slightly chunkier soup.
• For a vegan version, substitute the yogurt with a plant-based alternative, like coconut cream or cashew cream