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Cold Cucumber Dill Soup
Chilled cucumber soup with dill is a refreshing dish to enjoy on a hot summer's day.
Servings: 4 servings
- 1 large English cucumber
- 1 cup Greek yogurt
- 3 tablespoons Lemon juice
- ¼ cup Dill chopped
- 1 clove Garlic peeled & chopped
- ¼ cup Parsley chopped
- ¼ cup avocado oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Peel the cucumber and remove the seeds. Cut into pieces.
Place all the ingredients into a blender and puree until smooth.
Taste and adjust the seasoning.
Pour into a container and chill in the fridge.
Makes 4 servings.
Best chilled for a few hours or overnight. Store in a sealed container in the fridge. It should last 3 days.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 168kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Fiber: 1g