Chilled Cucumber Dill Soup

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2 large cucumbers, peeled, seeded, and chopped

2 cups plain yogurt

1/4 cup fresh dill, chopped

1 clove garlic, minced

Juice of 1 lemon

1 cup vegetable broth

Salt and pepper to taste

Extra dill and cucumber slices for garnish


In a blender or food processor, combine the cucumbers, yogurt, dill, garlic, lemon juice, and vegetable broth. Blend until smooth.

Season the soup with salt and pepper to taste.

Pour the soup into a large bowl, cover, and refrigerate for at least 2 hours, or until the soup is chilled.

When ready to serve, ladle the soup into bowls and garnish with extra dill and cucumber slices.

Enjoy this refreshing and sustainable Chilled Cucumber Dill Soup!

Remember, sourcing local, organic produce and dairy not only enhances the taste of your dish but also contributes to sustainable eating.

Per Serving:

  • Calories: 120
  • Fat: 3g (Saturated: 2g)
  • Cholesterol: 10mg
  • Sodium: 410mg
  • Potassium: 450mg
  • Carbohydrates: 18g (Fiber: 2g, Sugars: 14g)
  • Protein: 6g
  • Vitamin A: 8%
  • Vitamin C: 14%
  • Calcium: 21%
  • Iron: 4%