Ingredients
Equipment
Method
Step-by-Step Instructions
- In a high-powered blender, combine the Persian cucumbers, Greek yogurt, fresh basil leaves, extra-virgin olive oil, lemon juice, dill, garlic, sea salt, honey, and freshly ground black pepper. Blend on high for about 1-2 minutes until completely smooth and creamy.
- Transfer the creamy cucumber mixture into a large bowl or airtight container. Cover and refrigerate for at least 4 hours or preferably overnight.
- After chilling, stir the soup gently and ladle into bowls. Drizzle with extra olive oil and garnish with reserved cucumber slices and a sprinkle of mint or chives.
Nutrition
Notes
This soup is best enjoyed chilled. Adjust flavors as per your liking and make ahead for optimal flavor.
