
Yields:
4
Cook Time:
10 mins
Total Time:
40 mins
To turn this tangy and refreshing yogurt-based soup into a terrific light meal, simply add poached shrimp.
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Ingredients
- 2 lb. Persian or English cucumbers
- 1/2 cup plain fat-free Greek yogurt
- 3 Tbsp. lemon juice
- 2 small garlic cloves
- 1/2 cup extra-virgin olive oil
- 1 Tbsp. Dill
- kosher salt
- Pepper
Directions
- Step 1In a blender, puree the cucumbers, yogurt, lemon juice, and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill, and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.
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- Step 1In a blender, puree the cucumbers, yogurt, lemon juice, and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill, and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.
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