Low Iodine Chilled Cucumber Soup
Total time1 hr 15 min
Prep time15 min
Cook time0 min
4.9(7)
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Learn more →Ingredients
4 servings
- 2 large english cucumbers (about 2 lb total), roughly chopped
- 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
- 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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