Low Sodium Chilled Cucumber Soup

Total time1 hr 15 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

2 large english cucumbers (about 2 lb total), roughly chopped
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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1 cup plain yogurt
½ cup scallion greens, thinly sliced (green tops only)
3 tbsp fresh dill, roughly chopped
2 tbsp fresh lemon juice
1 tbsp garlic-infused olive oil
½ tsp fine salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground black pepper
¼ cup cold water, plus more as needed

For serving

2 tbsp fresh mint leaves (optional)
thin cucumber slices, for garnish (optional)
drizzle of garlic-infused olive oil, for serving (optional)

Instructions

1
Combine the chopped cucumbers, yogurt, scallion greens, dill, lemon juice, garlic-infused olive oil, salt, pepper, and cold water in a blender.
2
Blend on high speed until completely smooth, about 60 seconds. If the soup is thicker than you'd like, add cold water 2 tbsp at a time and blend briefly until it reaches a pourable, slightly creamy consistency.

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