Chilled Cucumber Soup

Instructions

1. Step 1

   Rinse and dry the cucumber, then trim, peel, and roughly chop it. Peel the garlic and coarsely chop the dill.

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the cucumber, Greek yogurt, water, lemon juice, olive oil, garlic, dill, salt, and black pepper in the blender.

   Ingredients used: 1.0 gr Black Pepper, 700.0 gr Cucumber, 30.0 ml Extra Virgin Olive Oil, 6.0 gr Fine Salt, 15.0 gr Fresh Dill, 8.0 gr Garlic, 30.0 ml Lemon Juice, 480.0 gr Plain Greek Yogurt, 120.0 ml Water

   Cookware: blender

3. Step 3

   Blend until completely smooth and evenly combined.

   Timer: 2 min (fixed)

   Cookware: blender

4. Step 4

   Transfer the soup to an airtight container and refrigerate until thoroughly chilled, ideally to 4°C or below.

   Timer: 120 min (fixed)

   Cookware: airtight container

5. Step 5

   Stir the chilled soup, ladle it into bowls, and serve cold.

   Cookware: airtight container, ladle