Description
A refreshing and cooling Bulgarian cold cucumber soup, made with yogurt, garlic, dill, and cucumbers. It’s perfect for summer and can be served as an appetizer or light meal.
Ingredients
2 cucumbers, peeled and cut into small cubes
1 (16 ounce) container plain yogurt
¼ cup minced fresh dill
4 cloves garlic, pressed
2 teaspoons olive oil
Salt to taste
1 tablespoon water, or as needed (optional)
10 ice cubes, or as needed
Instructions
- Place the cucumber cubes in a large bowl.
- In a separate bowl, whisk the yogurt using a fork until smooth and liquefied. Pour the yogurt over the cucumbers.
- Add the minced dill, pressed garlic, olive oil, and salt to the cucumber mixture. Toss everything together to coat well.
- Stir in water (if desired) to reach the consistency you prefer for the soup. You can add more if you want a thinner consistency.
- Refrigerate the mixture for at least 30 minutes to chill.
- Before serving, ladle the soup into bowls and add about 2 ice cubes to each bowl for an extra chill.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 days. It’s best served chilled.
Freezing is not recommended, as the texture may change once thawed.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 7g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
