Cucumber Dill Yogurt Soup
Creamy yogurt soup with cucumber and dill. Can be served hot or cold. Perfect as a light starter or refreshing summer dish.
Preparation time
15 minutes
Cooking time
25 minutes
Number of servings
4
Difficulty
Easy
Ingredients
2 cups plain Greek yogurt
4 cups chicken broth
1 cucumber, diced
2 tablespoons fresh dill
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon cornstarch
2 tablespoons cold water
Fresh mint for garnish
Directions
Preparation
- Whisk yogurt until smooth in a large bowl.
- Mix cornstarch with cold water to create slurry.
- Heat olive oil in pot, sauté garlic for 1 minute.
- Add chicken broth, bring to gentle simmer.
Cooking
- Slowly whisk hot broth into yogurt to temper.
- Return mixture to pot, add cornstarch slurry.
- Simmer on low heat for 15 minutes, stirring constantly.
- Add cucumber, dill, lemon juice, salt, and pepper.
- Cook 5 minutes more. Serve hot or chilled, garnished with mint.