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