Simple, practical, and full of everyday flavour, Cold Cucumber Soup with Yogurt and Dill is a vegetarian American appetizer, side dish, soup made with persian cucumber, greek yogurt, and mint leaves in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: Not specified
- Total time: 15 minutes
- Yield: 4
- Category: Appetizer, Side Dish, Soup
- Cuisine: American
Ingredients
- 5-6 small persian cucumber (or 2 english cucumber (about 3 cups))
- 1 cup greek yogurt ((or thick yogurt))
- 1/4 cup mint leaves
- 1/4 cup dill leaves
- 1 clove garlic
- 2 tablespoons red onion ((white, red, or green))
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- salt and pepper (to taste)
Method
- Put all the ingredients into a blender and puree until smooth. Taste and adjust seasonings at this stage.
- Chill in the refrigerator for at least 2 hours. Pour into the serving bowls and garnish with finely chopped cucumber, a drizzle of olive oil, and fresh dill.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
