Summer is really close, and that means only one thing - cold soups season is open! Today, we are going to cook cucumber soup. 

Ingredients:

4 cucumbers

1 liter simple yogurt

3 tablespoons chopped dill

1 cup of water or vegetable broth

1 tablespoon of lemon juice

Salt and pepper to taste

Method: 

Cut cucumber, whisk in a blender along with a dill, broth, and half of yogurt. After, add remaining part of it and continue whisking. Pour lemon juice. Season with salt and pepper. Keep in fridge for 2 hours. 

Serve with garlic breads.