Ingredients
Equipment
Method
- In a blender, combine the cucumbers, Greek yogurt, dill, mint (if using), garlic, lemon juice, salt, pepper, and cold water.
- Blend until silky smooth. Taste and adjust the seasoning or consistency as needed, adding more cold water for a thinner soup.
- Chill in the refrigerator for at least 1 hour before serving.
- Serve cold, garnished with a drizzle of olive oil and extra fresh herbs.
Nutrition
Notes
Net carbs: 7g per serving (8g total carbs minus 1g fiber).
Substitutions: Swap Greek yogurt for a dairy-free coconut or cashew yogurt to make it vegan. Regular cucumbers work if peeled and seeded first.
Storage: Keep in an airtight container in the refrigerator for 3 to 4 days. Stir before serving, as the soup naturally separates.
Reheating: This soup is served chilled. If you prefer it warm, gently heat over low without boiling to protect the yogurt.
