Cucumber soup

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


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


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. 


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