Cold Cucumber Soup
Cold Cucumber soup with fresh dill is low-carb, gluten free and keto friendly. Makes approximately 6, 1/2 cup servings.
Servings: 6 servings
Calories: 70kcal
Ingredients
- 16 ounces plain Greek yogurt full fat
- 2 English cucumbers peeled, seeded, and sliced
- 1 shallot minced
- 1 clove garlic minced (about 2 teaspoons)
- 1/4 teaspoon ground cumin
- 1 lemon juiced (or lime)
- 1-3 teaspoons fresh dill chopped
- Kosher salt to taste
Instructions
- Peel cucumbers and slice lengthwise. Remove seeds and slice.
- Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them "sweat", about 20 minutes, to release moisture.
- In a blender or food processor, blend cucumbers, yogurt, shallot, garlic, fresh dill, and ground cumin. Adjust to taste with lemon or lime juice.
- Puree until smooth, about 1 minute.
- Check seasoning and add salt if necessary. Chill at least an hour before serving.