Chilled Cucumber And Yogurt Soup With Herb Oil 1771822928667 Pvwb

Ingredients

• 2 large English cucumbers, peeled and chopped
• 2 cups Plain Greek yogurt
• 2 tablespoons Fresh lemon juice
• 1 clove Garlic clove, minced
• 0.25 cup Extra-virgin olive oil
• 0.5 cup Fresh dill, chopped
• 0.25 cup Fresh mint leaves
• 0.5 cup Cold water(optional)
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   Place the chopped cucumbers, Greek yogurt, lemon juice, minced garlic, salt, and pepper into a high-speed blender.

2. 2

   Blend on high until the mixture is completely smooth and creamy.

3. 3

   If the soup is too thick, add cold water one tablespoon at a time until the desired consistency is reached.

4. 4

   Transfer the soup to a glass container and refrigerate for at least 2 hours to allow flavors to meld and the soup to chill thoroughly.

5. 5

   To make the herb oil, pulse the olive oil, fresh dill, and fresh mint in a small food processor until the herbs are finely minced and the oil is bright green.

6. 6

   Strain the herb oil through a fine-mesh sieve if a smoother texture is preferred, or leave as is for a rustic look.

7. 7

   Ladle the chilled soup into bowls and drizzle the herb oil generously over the top.

8. 8

   Garnish with an extra sprig of dill and serve immediately while cold.