Ingredients with Measurements:
- 2 large cucumbers, peeled and chopped
- 1 cup plain Greek yogurt
- 1/2 cup cold water
- 1/4 cup fresh dill, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Large mixing bowl
Step-by-step instructions:
1. In a blender or food processor, combine the chopped cucumbers, Greek yogurt, cold water, fresh dill, minced garlic, and lemon juice. Blend until smooth.
2. Season the soup with salt and pepper to taste.
3. Transfer the soup to a large mixing bowl and cover with plastic wrap.
4. Chill the soup in the refrigerator for at least 2 hours or until completely cold.
5. Serve the cold cucumber soup with a dollop of Greek yogurt and a sprig of fresh dill on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Chill time: 2 hours
5. Temperature:
- Serve cold
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Fat: 2g
- Carbohydrates: 8g
- Protein: 6g
- Fiber: 1g
Substitutions for ingredients:
- Instead of Greek yogurt, you can use sour cream or regular plain yogurt.
- Instead of fresh dill, you can use dried dill or another fresh herb like parsley or cilantro.
- Instead of lemon juice, you can use lime juice or white wine vinegar.
Variations:
- Add some chopped avocado or tomato for extra flavor and texture.
- Use a different type of cucumber, like English or Persian cucumbers.
- Add some chopped jalapeno or red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure the soup is completely chilled before serving for the best flavor and texture.
- If the soup is too thick, add a little more cold water to thin it out.
- For a creamier soup, add more Greek yogurt.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This soup is meant to be served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the soup in chilled bowls or glasses for an extra refreshing touch.
- Garnish the soup with a drizzle of olive oil or a sprinkle of paprika.
Garnishes:
- Greek yogurt
- Fresh dill
- Chopped avocado
- Tomato
- Jalapeno
- Red pepper flakes
- Olive oil
- Paprika
Pairings:
- Serve the cold cucumber soup with a crusty baguette or some crackers for a light lunch or dinner.
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
- Quinoa or brown rice salad
Troubleshooting advice:
- If the soup is too thin, add more Greek yogurt or cucumber to thicken it up.
- If the soup is too thick, add more cold water to thin it out.
Food safety advice:
- Make sure to wash the cucumbers thoroughly before using them in the soup.
Food history:
- Cold cucumber soup is a traditional dish in many cultures, including Russian and Polish cuisine.
Flavor profiles:
- This soup is light, refreshing, and tangy with a hint of garlic and dill.
Serving suggestions:
- Serve the soup as a starter or a light meal on a hot summer day.
Related Categories
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Region: Turkish
Taste: Creamy, Cool, Tangy, Refreshing